Chicken, Shrimp, and Vegetable Gumbo
This hearty dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.
This hearty dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 3 cups water
- 1 teaspoon garlic powder
- 1/4 cup canola oil
- 1 tablespoon hot sauce
- 1 clove garlic (chopped)
- 1 cup celery (chopped)
- 4 leaves
- 1 1/2 cups green bell pepper (diced)
- 1 cup onion (diced)
- 1 tablespoon old bay seasoning
- 2 cans stewed tomatoes (undrained,14.5-ounce cans)
- 1 1/2 pounds chicken thighs (skinless, boneless, cut into 1-in
- 1 pound okra (cut into 1-inch pieces)
- 1 pound medium shrimp (peeled and deveined )
- Carbohydrate 3.55619167117193 g
- Cholesterol 0 mg
- Fat 7.08956396439823 g
- Fiber 0.210072918751231 g
- Protein 0.508516875619936 g
- Saturated Fat 0.541501708816225 g
- Serving Size 1 1 serving (302g)
- Sodium 99.9919584943678 mg
- Sugar 3.3461187524207 g
- Trans Fat 0.106298583437095 g
- Calories 79 calories
Step-by-step
- Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal†mode.
- Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
- Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water, Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing†position. Press [Manual]; select “High Pressure,†and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
- Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More†mode. Cook, uncovered, 5 minutes, stirring occasionally.
- Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
Most cooks burn the roux by failing to stir constantly during the initial high-heat browning phase. Achieving a dark brown color requires continuous motion with a flat spatula to distribute heat evenly across the flour and oil mixture, preventing scorching.
The Chemistry of the Roux and Aromatics
Fat combined with flour and subjected to direct heat undergoes the Maillard reaction alongside non-enzymatic browning. Starches break down while proteins and amino acids rearrange, creating nutty, roasted flavor compounds. Introducing bell peppers, onions, celery, and chopped garlic halts this browning abruptly through the moisture released by the vegetables. Water content in the vegetables cools the pan slightly while dissolving the browned residue stuck to the bottom, integrating those caramelized sugars into the base liquid before pressure is applied.Pressure Cooking Dynamics and Finishing
Cooking under high pressure forces liquids past their standard boiling point, tenderizing dense chicken thighs in a fraction of the time required by traditional simmering. Okra contains mucilaginous soluble fiber that acts as a natural thickening agent when exposed to prolonged heat. Adding the okra and hot sauce after the pressure cycle prevents complete breakdown of these starches while maintaining structural integrity. Shrimp require minimal thermal energy; introducing them during the final five-minute uncovered simmer prevents the muscle fibers from tightening excessively, yielding a tender texture. Resting the mixture overnight allows starch chains to retrograde and tighten, which alters the mouthfeel and deepens the overall flavor profile by morning.
