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    Home » Recipes » Instant Pot Recipes

    Instant Pot Gumbo with Shrimp and Sausage

    October 24, 2020 Updated: September 9, 2022 By Katie Crenshaw 22 Comments

    Jump to Recipe
    Gumbo can be intimidating to make. Easily make it with these step by step instructions on how to make Instant Pot Gumbo with Shrimp and Sausage. It will be so delicious, even New Orleans would be proud!
    Gumbo can be intimidating to make. Easily make it with these step by step instructions on how to make Instant Pot Gumbo with Shrimp and Sausage. It will be so delicious, even New Orleans would be proud!
    Authentic Instant Pot Shrimp and Sausage Gumbo Recipe! #instantpot #gumbo

    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.

    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

    Watch to make gumbo in Instant Pot

    step by step how to make instant pot gumbo with shrimp and sausage

    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.

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Instant Pot Gumbo with Shrimp and Sausage

    This post contains affiliate links.

    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)
    Instant Pot Gumbo with Shrimp and Sausage

    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.
    Instant Pot Gumbo with Shrimp and Sausage

    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 

    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.

    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!

    Instant Pot Gumbo with Shrimp and Sausage

    Instant Pot Gumbo with Shrimp and Sausage

    Gumbo can be intimidating to make. Easily make it with these step by step instructions on how to make Instant Pot Gumbo with Shrimp and Sausage. It will be so delicious, even New Orleans would be proud!
    4.78 from 18 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree, Main Course, Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 479kcal
    Author: Katie Crenshaw

    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 teaspoon 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, okra, 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

    Nutrition- Nutrition info is based on estimation only.

    Calories: 479kcal | Carbohydrates: 17g | Protein: 26g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 190mg | Sodium: 1486mg | Potassium: 718mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 45.8mg | Calcium: 161mg | Iron: 3.9mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Instant Pot Recipes

    • Instant Pot Chili Mac-Made in 30 Minutes
    • Collard Green Soup with Smoked Ham and Black Eyed Peas (Instant Pot & Stovetop)
    • Instant Pot Stuffed Pepper Soup Recipe
    • Instant Pot Stuffed Cabbage Soup-30 Minutes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lesli Schwartz

      January 21, 2019 at 2:34 pm

      5 stars
      Oh, man! I need this gumbo in my life right now! It would certainly warm me up!

    2. Julie @ Running in a Skirt

      January 21, 2019 at 2:37 pm

      5 stars
      I just got an instant pot! I have to try to make this! What a great recipe-- love the flavors in it.

    3. Caroline

      January 21, 2019 at 10:08 pm

      5 stars
      This looks so hearty and delicious - such a tasty combination!

    4. Lizet Flores de Bowen

      January 22, 2019 at 1:50 pm

      5 stars
      I love gumbo but I've never made it before. Pinning for later!

    5. Corina Blum

      January 22, 2019 at 3:14 pm

      5 stars
      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!

    6. Jennifer

      April 28, 2019 at 2:13 pm

      5 stars
      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

    7. Katie

      April 29, 2019 at 11:05 am

      You can absolutely use fresh okra. You don't have to adjust the timing at all. Hope you love it!!

    8. Patricia

      June 09, 2019 at 10:48 pm

      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

    9. Sammy

      October 08, 2019 at 2:22 pm

      5 stars
      Gumbo looks delicious. Shrimps and sausages are one of my favorites. I'll cook this for Saturday family gathering.

    10. Rosemarie Bear-Miller

      May 25, 2020 at 1:30 am

      5 stars
      I didn't have everything so I improvised and it still turned out great

    11. Julie

      November 05, 2020 at 12:03 am

      5 stars
      Excellent!! I made for dinner tonight and my family is so happy. Thank you!

    12. P. Ash

      November 17, 2020 at 12:13 am

      5 stars
      Made this tonight. It was so good. I did the roux in a different pot and thought about not using the instant pot at all . But I did, and in the 10 minutes of pressure cooking I got a much better texture of than I can get by stove top cooking. I will be making again.

    13. Ruth

      April 08, 2021 at 2:25 am

      5 stars
      We made this for our card club...it was amazing... just wondering how to adjust cook time on range top or slow cooker...

    14. Katie Crenshaw

      April 08, 2021 at 12:40 pm

      I don't know about either without cooking it both ways to see. I know I have made it on stove top. I am guessing, but I think it takes about an hour to cook. As far as the slow cooker, I have never tried to do it that way, I am sorry.

    15. Lou

      July 20, 2021 at 9:28 pm

      4 stars
      Delicious. I added tilapia and the next time I'll add lump crab meat.

    16. Laura

      August 11, 2021 at 1:19 am

      Would love to try this recipe! Wondering if anyone has put rice in at the same time as everything else when pressure cooking for the 10 minutes? It usually takes 8 minutes for just rice so thinking this would work ok? Trying to avoid having to cook the rice separately.

    17. Caroline Silvers

      October 01, 2021 at 12:53 pm

      5 stars
      Made this last night and it was an explosion of flavor! Seasoning is dead on and just the right amount of heat. Used 1/2 butter, 1/2 oil for roux but no other changes!!

    18. Janet

      November 29, 2021 at 11:20 pm

      5 stars
      I’ve made this two times (always using okra, but not file). It’s a huge hit. Will make again soon - exactly as written - and be the dinner hero! Thanks for a great recipe!

    19. Michelle

      December 24, 2021 at 9:23 pm

      I want to try this recipe but my instant pot isn't big enough 🙁 As a native Louisianian, this looks good! I like to make my roux in the oven though since I'm too lazy to stand and stir LOL but I'm sure it would still work if I used the oven roux

    20. Grace

      March 27, 2022 at 6:23 pm

      5 stars
      My family loves this recipe. I sometimes have a challenge with the burning warming on my instantpot but that has nothing to do with the recipe. This is our Sunday rotation. Its also a plus for the leftover. Always better few days later.

    21. Courtney

      October 25, 2022 at 10:01 pm

      5 stars
      This was sooo sooo good. My store didn't have gumbo file powder though. I may order some and try it with it added one day, but I didn't feel like I was missing out on any flavor. It has a nice heat but not too overpowering. I did have the burn issue with my Instantpot so I had to move the roux to a pot on the stove to get it to thicken. Next time I'll know to just do the sautéing on the stove then transfer it over. A new favorite. Thank you!!

    22. Janet Baxley Hall

      December 21, 2022 at 3:04 pm

      5 stars
      Excellent choice for family during the holidays. I needed an extra recipe for 10 people the day after our regular Christmas dinner; this is perfect. Much better recipe with more flavor than my old recipe. We love it. Our new favorite ❤️

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    Katie Crenshaw-A Fork's Tale

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