Gumbo can be intimidating to make. Therefore, I have laid out step by step instructions on how to easily make Instant Pot Gumbo with Shrimp and Sausage.
If you follow all the tips and steps, you will have PERFECT Gumbo!
There is no reason to be intimidated and I PROMISE it will be GOOD!
It will be so delicious, even New Orleans would be proud!
What ingredients do you need?
To make this delicious pressure cooker gumbo, you will need the following ingredients on hand:
- andouille sausage
- raw peeled and deveined shrimp
- vegetable oil
- all purpose flour
- bell pepper
- celery stalks
- onion
- garlic cloves
- creole seasoning
- Worcestershire sauce
- gumbo file powder
- okra
- chicken broth
- crushed tomatoes
How to make Instant Pot Gumbo with Shrimp and Sausage
Making authentic Gumbo with Shrimp and Sausage is easy. Follow these steps to make it at home.
- Turn on the Sauté setting. Cook andouille sausage with 2 tbs of vegetable oil until nicely browned. Keep an eye on the sausage, stirring frequently, making sure the pan does not begin to burn. Newer models sometimes get the burn warning and you will want to prevent this. Remove the cooked andouille sausage and set aside.
- Deglaze the pan drippings with 2 tbs of chicken broth. Those pan drippings will add to the flavor. Add remaining vegetable oil and flour. Cook on saute setting, whisking and stirring continuously, paying careful attention not to burn. You will want to keep cooking for about 10 to 15 minutes to create a thick, brown color roux.
- Add in chopped celery, onions, garlic, and bell pepper. Cook on saute setting, stirring them into the roux, and continuously stirring until they have softened.
- Add back in the sausage, okra, chicken broth, tomatoes, dry seasonings, and Worcestershire sauce. Mix really well. Close and lock Instant Pot lid and cook on manual high for 10 minutes.
- Fast release. Turn on saute setting and add shrimp. Cook until shrimp is completely cooked (about 5 minutes.) Serve as is or over a bed of rice!
When you pour that delicious gumbo in a bowl and take a bite, you will be in foodie heaven. This stuff is ridiculously delicious.
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Tips
- Tip 1: I typically cook with olive oil. However for this recipe, vegetable oil brings a better flavor and cooks easier in the roux.
- Tip 2: If you want an even deeper flavor in your roux, substitute ¼ cup of bacon drippings for ¼ cup of vegetable and use the remaining amount of vegetable oil mixed with flour.
- Tip 3: Besides the roux, gumbo file powder is the secret to a good gumbo. If you can't find it in the stores, you can order it here. Louisiana Fish Fry Gumbo File Powder 1.125 oz (Single Bottle)
How to prevent burn warning
I don't get burn warnings with my Instant Pot. However, I have had comments on my other recipes that other readers have had burn warnings on their Instant Pot. It varies from the different models. I had no problem making my roux in the Instant Pot.
- If your pot is very sensitive to burn warnings, I would suggest making the roux in a different pot and adding it in after. You can do the remaining directions the same.
- You will also want to make sure the pan is fully deglazed and there is nothing sticking to the bottom of it when you begin your pressure cooking for 10 minutes. If there is flour still stuck on the bottom of the pan, it will most likely cause a burning warning.
For more Instant Pot recipes, check out:
- Instant Pot Chili Mac and Cheese
- Instant Pot Stuffed Pepper Soup
- Instant Pot Mac and Cheese
- Instant Pot Fried Cabbage
- Instant Pot Jalapeno Popper Chicken
Also post your picture of your Instant Pot Gumbo on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Please leave me a comment below if you make this Instant Pot Shrimp and Sausage Gumbo, and tell me what you thought about it. I would love to hear back, and so would my readers.
Instant Pot Gumbo with Shrimp and Sausage
Ingredients
- 1 lb andouille sausage
- 1 lb raw shrimp peeled and deveined
- ½ cup vegetable oil
- 2 tbs vegetable oil
- ½ cup all purpose flour
- 1 bell pepper diced
- 3 celery stalks diced
- 1 onion diced
- 4 garlic cloves minced
- 2 tbs creole seasoning
- 2 tbs Worcestershire sauce
- 2 tsp gumbo file powder
- 10 oz okra frozen and sliced
- 14 oz canned crushed tomatoes
- 32 oz chicken broth
Instructions
- Turn on saute setting. Add 2 tbs of vegetable oil and 1 lb andouille sausage. Cook andouille sausage until browned. Keep an eye on the sausage, stirring frequently, making sure the pan does not begin to burn. Remove andouille sausage and set aside.
- Deglaze pan with 2 tbs of chicken broth. The pan drippings will add to the flavor.
- Add ½ cup vegetable oil and ½ cup flour. Stir continuously, paying careful attention not to burn. You will want to keep cooking for about 10 to 15 minutes to create a thick, brown color roux.
- Add in 3 chopped celery stalks, 1 chopped onions, 4 minced garlic cloves, and 1 chopped bell pepper. Cook on saute setting, stirring them into the roux, and continuously stirring until they have softened.
- Add 32 oz chicken broth and mix well. Add in 2 tbs creole seasoning, 2 tbs Worcestershire sauce, 2 tsp gumbo file powder, 10 oz okra, 14 oz canned crushed tomatoes, and cooked andouille sausage. Cover and lock lid. Cook on manual high for 10 minutes.
- Fast release. Remove lid. Turn on saute setting. Add in 1 lb shrimp. Cook an additional 5 or more minutes until shrimp is completely cooked.
- Serve as is or over rice.
Video
Notes
- Note 1: I typically cook with olive oil. However for this recipe, vegetable oil brings a better flavor and cooks easier in the roux.
- Note 2: If you want an even deeper flavor in your roux, substitute ¼ cup of bacon drippings for ¼ cup of vegetable and use the remaining amount of vegetable oil mixed with flour.
- Note 3: Besides the roux, gumbo file powder is the secret to a good gumbo
Rosemarie Bear-Miller
I didn't have everything so I improvised and it still turned out great
Sammy
Gumbo looks delicious. Shrimps and sausages are one of my favorites. I'll cook this for Saturday family gathering.
Patricia
Trudy, okra is used to thicken the gumbo rather than for flavour. When using file (ground sassafras leaves) the okra is really optional. If you feel your gumbo is too thin, stir in additional file 1/4 to 1/2 tsp at a time and allow it to incorporate and thicken over a few minutes before adding more.
Native Louisianan
Katie
You can absolutely use fresh okra. You don't have to adjust the timing at all. Hope you love it!!
Jennifer
This looks delicious!!! A coworker grows okra. Can I use fresh instead of frozen? If so do I change the cooking time. Never cooked with fresh okra before. Thank you
Corina Blum
This sounds so tasty and perfect as a real winter warming recipe too! I have a gumbo recipe on my site but I haven't made it in about 7 years so it's definitely something I need to revisit!
Lizet Flores de Bowen
I love gumbo but I've never made it before. Pinning for later!
Caroline
This looks so hearty and delicious - such a tasty combination!
Julie @ Running in a Skirt
I just got an instant pot! I have to try to make this! What a great recipe-- love the flavors in it.
Lesli Schwartz
Oh, man! I need this gumbo in my life right now! It would certainly warm me up!