Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo
Ingredients
The rice
-
1½
cups
water
-
1
cup
long grain enriched white rice
The gumbo
-
2
tablespoons
olive oil
-
10
oz
andouille sausage link
-
4
tablespoons
butter
-
4
tablespoons
all-purpose flour
-
1
pound
skinless chicken breasts
-
1
cup
chopped green peppers
-
1
cup
chopped celery
-
1
cup
chopped onion
-
1-2
cups
frozen chopped okra
-
3
cloves
garlic
-
1
tablespoon
Better Than Bouillon Chicken Base
-
24
oz
chicken broth
-
½
cup
diced tomatoes
-
1
pound
raw shrimp
The seasonings
-
1
each
bay leaf
-
1
teaspoon
dried basil
-
1
teaspoon
cayenne pepper
-
1
teaspoon
oregano
-
1
tablespoon
Creole Seasoning
-
½
teaspoon
thyme
-
1
tablespoon
Worcestershire sauce
-
to taste
salt and pepper
Instructions
- Prepare the rice by adding water and rice to the Instant Pot, sealing it, and cooking on high pressure for 3 minutes, allowing for a natural release of steam for 10 minutes.
- Set the Instant Pot to sauté, add olive oil, and brown the sausage for 2-3 minutes before removing it.
- Add butter and remaining olive oil to the pot, then gradually whisk in flour to create a roux, stirring until it turns peanut butter brown.
- Add chopped green peppers, celery, and onions to the roux, cooking until softened.
- Stir in spices, garlic, Worcestershire sauce, chicken broth, diced tomatoes, okra, and Better Than Bouillon.
- Add chicken breasts and sausage back to the pot, seal it, and cook on high pressure for 15 minutes with a natural release for 10 minutes.
- Remove the chicken, shred it, and return it to the pot along with the raw shrimp, cooking until the shrimp turns bright pink.
- Serve the gumbo over the cooked white rice.
Nutrition Facts (estimated)
Servings
6
Calories
390
Total fat
16g
Total carbohydrates
34g
Total protein
32g
Sodium
0mg
Cholesterol
0mg
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