Instant Pot Gumbo with Shrimp and Sausage

sausage

🥗Healthier: turkey sausage

💰Cheaper: chicken sausage

Turkey sausage is lower in fat while chicken sausage is often less expensive.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture, while green beans are often cheaper.

shrimp

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein alternative, while chickpeas are a budget-friendly protein.

Turn on the sauté setting of the Instant Pot and add 2 tablespoons of vegetable oil.

Add 1 pound of sliced andouille sausage and cook until browned.

Remove the andouille sausage from the Instant Pot and set aside.

Deglaze the Instant Pot with 2 tablespoons of chicken broth using the sauté setting.

Add 1/2 cup of vegetable oil and 1/2 cup of all-purpose flour; twist and stir continuously for 10 to 15 minutes to create a thick brown roux, being careful not to burn it.

Add 1 diced bell pepper, 3 finely diced celery stalks, 1 diced onion, and 4 crushed garlic cloves to the roux; cook on sauté setting, stirring continuously until the vegetables are softened.

Mix in 32 ounces of chicken broth, 2 tablespoons of Worcestershire sauce, 2 teaspoons of gumbo filet powder, 2 tablespoons of creole seasoning, 14 ounces of crushed tomatoes, and 10 ounces of sliced okra.

Add back the cooked andouille sausage, lock and seal the lid, and cook on manual high for 10 minutes.

Perform a fast release of the pressure.

Add 1 pound of raw peeled and deveined shrimp and cook for an additional 5 minutes on the sauté setting to cook the shrimp.

Serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens