Instant Pot Louisiana Gumbo
A fast and flavorful Southern classic featuring a rich dark roux, tender chicken, andouille sausage, and juicy shrimp, all made in a fraction of the traditional time.
Ingredients
For the Rice
- 1 1/2 cups water
- 1 cup long grain white rice rinsed well
For the Gumbo
- 2 tbsp olive oil divided
- 10 oz andouille chicken sausage sliced into bite-sized pieces
- 4 tbsp butter unsalted preferred
- 4 tbsp all-purpose flour for the roux
- 1 lb skinless chicken breasts left whole
- 1 cup green peppers finely chopped
- 1 cup celery finely chopped
- 1 cup white onion finely chopped
- 1-2 cups frozen chopped okra natural thickener
- 3 cloves garlic freshly minced
- 1 tbsp Better Than Bouillon chicken base
- 3 cups chicken broth 24 oz
- 1/2 cup diced tomatoes optional
- 1 lb raw shrimp peeled and deveined
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp cayenne pepper adjust for heat level
- 1 tsp oregano
- 1 tbsp Creole Seasoning Tony Chachere's recommended
- 1/2 tsp thyme
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Cook the Rice: Add 1.5 cups water and 1 cup rinsed rice to the Instant Pot. Cook on Manual High-Pressure for 3 minutes. Let natural release for 10 minutes, fluff, and set aside.
- Brown the Sausage: Set Instant Pot to Sauté. Add 1 tbsp olive oil and brown the andouille sausage for 2-3 minutes. Remove sausage with a slotted spoon; keep drippings in pot.
- Make the Dark Roux: Add butter and 1 tbsp olive oil to the pot. Whisk in flour in three additions. Whisk constantly until it reaches a deep peanut butter brown. Press Cancel to stop heat.
- Soften Vegetables: Immediately stir in green peppers, celery, and onions using residual heat. Cook for 2-3 minutes until soft.
- Build Flavor: Stir in garlic, spices, Worcestershire sauce, broth, tomatoes, okra, and bouillon. Scrape the bottom thoroughly to prevent a burn warning.
- Pressure Cook: Add the whole chicken breasts and browned sausage back in. Seal and cook on Manual High-Pressure for 15 minutes. Allow 10 minutes natural release, then manual release remaining pressure.
- Finish: Remove chicken and shred with two forks. Set pot to Sauté, return shredded chicken, and add raw shrimp. Cook 2-3 minutes until pink. Turn off immediately.
Notes
To prevent mushy rice, store the rice and gumbo in separate airtight containers in the fridge. For a less spicy version, omit the cayenne pepper. Always scrape the bottom of the pot after making the roux to avoid the 'Burn' error!