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. It will be so delicious, even New Orleans would be proud!
*This is a sponsored post by Musco Family Olives. All opinions are my own.
Walk-On’s Bistreaux & Bar has created a #GumboforGood Challenge and asked me to participate. December 27, 2018, as the Duke Blue Devils and Temple Owls’ football teams kick off, Walk-On’s Bistreaux & Bar and Chef John Folse will be stewing up a whopping a 6,500-pound pot of gumbo set to break the GUINNESS WORLD RECORD in hopes of raising over $50,000 for the Fisher House Foundation.
The Fisher House is a non-profit organization supporting our nation’s veterans by housing military and veterans families free of charge, while thier loved one is in the hospital.
To spread the word about the event, they asked me and my readers (That would be YOU!) to create gumbo and share it on all of our social media with the hashtag: #GumboforGood. I have friends from New Orleans, and I know they are SERIOUS about their gumbo… If I created a gumbo for my readers it would need to be authentic as possible and DELICIOUS! Right? Yes!
Gumbo with Shrimp and Sausage
Therefore, I created this step by step Instant Pot Gumbo with Shrimp and Sausage that you can make easily at home. There is no reason to be intimidated and I PROMISE it will be GOOD!
- Note: I typically cook with olive oil. But for this recipe, vegetable oil brings a better flavor and cooks easier in the roux. If you want an even deeper flavor in your roux, substitute 1/4 cup of backing drippings for 1/4 cup of vegetable and use the remaining amount of vegetable oil mixed with flour.
- Note 2: My New Orleans friends say 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)
- Note 3: 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. However, 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.
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 some times 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 adde 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. Make a big batch and tag #GumboforGood for a good cause! The Fisher House Foundation will thank you for it!!
For more Instant Pot recipes, check out: Instant Pot Chili Mac and Cheese, Instant Pot Stuffed Pepper Soup, and Instant Pot Mac and Cheese.
Instant Pot Gumbo with Shrimp and Sausage
Ingredients
- 1 lb andouille sausage
- 1 lb shrimp peeled and deveined
- 1/2 cup vegetable oil
- 2 tbs vegetable oil
- 1/2 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 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 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 chicken broth and mix well. Add in creole seasoning, Worcestershire sauce, gumbo file powder, okra, canned crushed tomatoes, and sausage. Cover and lock lid. Cook on manual high for 10 minutes.
- Fast release. Remove lid. Turn on saute setting. Add in shrimp. Cook an additional 5 or more minutes until shrimp is completely cooked.
- Serve as is or over rice.
Notes
Nutrition
Katie says
You can just leave it out Trudy. It will still be good.
Trudy says
Can’t eat okra. Ever! Don’t want to be picking it out. Love Gumbo though!
Can I just leave it out or su in another vegetable?