Instant Pot Chicken-and-Shrimp Gumbo
Steamed Rice
Ingredients
- 1 (16-oz) pkg smoked chicken andouille sausages, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (32-oz) carton chicken broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
- 4 bay leaves
- 1 Tbsp Old Bay seasoning
- 1 (16-oz) pkg frozen sliced okra (or use fresh)
- 1½ lb peeled and deveined medium-size shrimp
- ¼ cup chopped fresh parsley
Instructions
- Cook sausage in a 6-quart Instant Pot on Sauté setting until lightly browned; remove from pot.
- Add oil and flour to pot; cook, stirring often, until honey colored. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, 6 minutes. Add sausage, broth, tomatoes, bay leaves, and Old Bay seasoning.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 23 minutes .
- When timer sounds, turn pot off, and release steam using Quick Release method. Change to Sauté setting; select More. Add okra, and cook 5 minutes.
- Stir in shrimp; cook 3 minutes or until shrimp turn pink. Stir in parsley, and serve over rice.
Side Dish Ingredients
- 1½ cups long-grain white rice
Side Dish Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
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