Delicious New Orleans Instant Pot Gumbo
- Preparing Time: 15 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 10
- 1 tsp black pepper
- 4 cups chicken broth
- 1 cup celery diced
- 1/2 cup all purpose flour
- 1 tsp worcestershire sauce
- 1 tsp brown sugar
- 1 tsp dried thyme
- 1 tbsp garlic minced
- 1 cup onions diced
- 1 tsp white pepper
- 1 tsp salt (or to taste)
- 2 tsp lemon juice
- chopped parsley to garnish
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1/2 lb shrimp peeled and deveined
- 1 tsp cajun or creole seasoning
- 1/2 cup + 2 tbsp olive oil
- 1/2 lb andouille sausage (or smoked sausage) cut into 1/4 inch slices
- 1 cup green bell peppers diced
- 1 (14.5-oz) can diced tomatoes or 2 cups chopped tom
- 1 tsp cayenne pepper (or to taste)
- 2 small bay leaves or 1 large
- 2 cups frozen okra
- 2 tbsp green onions (green parts only) sliced thinly
- Carbohydrate 11.4403314904309 g
- Cholesterol 440.12118683 mg
- Fat 76.3551757453982 g
- Fiber 1.80414237451516 g
- Protein 106.434664050898 g
- Saturated Fat 21.7493129879221 g
- Serving Size 1 1 Serving (661g)
- Sodium 665.021937727719 mg
- Sugar 9.63618911591574 g
- Trans Fat 6.79806534300929 g
- Calories 1184 calories
A Taste of New Orleans in Your Instant Pot: My Gumbo Journey
The aroma of spices, the comforting warmth, the rich, savory flavors – gumbo is more than just a dish; it's an experience. And for years, my experience with gumbo involved hours spent over a stove, carefully tending to a bubbling pot. But life, as we all know, can be hectic. Between work, errands, and family commitments, finding the time for elaborate cooking projects isn't always easy. That's where my Instant Pot became my culinary best friend, and this recipe, a testament to its versatility.
This Instant Pot Gumbo recipe isn't just a shortcut; it's a refined adaptation of a beloved family recipe, one passed down through generations. The core elements remain the same – the rich roux, the vibrant blend of spices, the succulent chicken and andouille sausage, the tender shrimp. However, the Instant Pot significantly reduces the time commitment without compromising on flavor. I’ve always loved the challenge of making a perfect roux, that deep, dark mahogany color that signals a rich, nutty flavor. The Instant Pot allows me to focus on achieving that perfect roux while significantly reducing my overall cooking time.
What I appreciate most about this recipe is its adaptability. You can easily adjust the spice levels to suit your palate. Want it spicier? Add more cayenne pepper. Prefer a milder version? Reduce the amount, or even omit it altogether. The same goes for the protein – while chicken and andouille are classic, you could easily substitute other meats, like beef or pork. The beauty of gumbo lies in its ability to be personalized, a reflection of your own culinary tastes.
Beyond the practical convenience, this recipe represents something more. It's a connection to my family’s culinary heritage, a tradition that I now get to share with my own family and friends, even with my busy schedule. The laughter, the conversations, the shared enjoyment of a delicious meal – these are the memories that truly make a dish special, far surpassing any culinary achievement in itself.
The Instant Pot Gumbo is more than a quick weeknight meal. It's a moment of connection, a taste of home, a symbol of the warmth and generosity that defines a great meal shared with loved ones. The process, while efficient, allows for moments of mindfulness, the quiet stirring of the roux, a reflection on the day’s events. It's a simple act that provides a sense of accomplishment and satisfaction, a feeling that transcends the culinary, reminding us of the power of simple pleasures.
So, gather your ingredients, set aside some time, and let the rich, comforting aroma of this Instant Pot Gumbo fill your kitchen. It’s more than just a recipe; it’s an invitation to savor the moment, connect with those you love, and experience the magic of a truly delicious meal.
And don't forget the rice! A perfect accompaniment to soak up all that flavorful gumbo.
Step-by-step
- Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
- Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
- Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
- Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
- To make the roux, press 'Saute' and add remaining olive oil and all purpose flour to inner pot.
- Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes.
- Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
- Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, bay leaves, and frozen okra.
- Stir in reserved chicken and sausage.
- Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
- Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
- Do a quick release of pressure and open the Instant Pot.
- Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
- Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
- Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.
