Instant Pot Gumbo - Chicken Sausage and Shrimp Gumbo is perfect for Mardi Gras or any occasion!

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini offers similar texture and is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Season the shrimp with 1 teaspoon of the creole seasoning, stir it up, and set aside.

Turn on sauté mode on the Instant Pot and let it heat up.

Add 0.5 cup of olive oil to the pot and let it heat up.

Add the andouille sausage and pieces of chicken to the hot oil and sauté until lightly browned.

If the meats start browning too quickly, deglaze with a little broth or turn off sauté mode to cool the Instant Pot down.

Remove the cooked meats with a slotted spoon into a bowl and press cancel to cool the Instant Pot down.

Turn the heat back on to make the roux by adding 0.5 cup of olive oil and 0.5 cup of all-purpose flour, mixing together.

Cook the roux until it reaches the color of dark peanut butter, stirring continuously. This can take 10 to 20 minutes.

Once the roux is ready, turn off the heat and remove the inner pot from the base unit to prevent further cooking.

Add diced onions, bell peppers, celery, and garlic to the roux and stir until the vegetables are soft, creating a thick paste.

If anything is sticking to the bottom, add a couple of tablespoons of broth to deglaze.

Add the remaining broth to the vegetables and stir until incorporated.

Add the tomatoes (if using), white pepper, black pepper, cayenne pepper, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, bay leaves, frozen okra, and the reserved chicken and sausage. Stir everything together.

Close the lid and pressure cook on high pressure for 4 minutes.

Once pressure cooking is done, perform a quick release of pressure and open the lid.

Stir everything up and add the shrimp, ensuring they are immersed in the gumbo.

Close the lid again and set a timer for 10 minutes to cook the shrimp on residual heat.

If the lid has trouble closing, put the steam release into the venting position to close it.

After 10 minutes, open the lid; the shrimp should be perfectly cooked. If not, close the lid for a few more minutes or heat through in sauté mode.

Stir everything up and serve in a bowl, garnished with green onions and chopped parsley.

Serve the gumbo over steamed white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens