Gumbo can be intimidating to make, but not with this recipe! 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!
"Made this last night and it was an explosion of flavor! Seasoning is dead on and just the right amount of heat. Used ½ butter, ½ oil for roux but no other changes!!"
★★★★★-Caroline
There is no reason to be intimidated and I PROMISE it will be GOOD! When you pour that delicious gumbo in a bowl and take a bite, you will be in foodie heaven. This stuff is so ridiculously delicious, even New Orleans would be proud! Enjoy! Xoxo -Katie.
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Ingredient notes and substituions
To make this delicious pressure cooker gumbo recipe, you will need the following ingredients on hand.
- andouille sausage- Andouille sausage offers the best authentic flavor. However, if you cannot find it in your grocery store, substitute with smoked sausage.
- raw peeled and deveined shrimp-You can also add in crawfish and crab meat if you want more seafood flavor.
- vegetable oil- To achieve the correct color, the roux is cooked very hot. Vegetable oil has a high smoke point (around 400°F), making it less likely to burn. This is why it is a better option than olive oil, which has a lower smoke point. If you want to swap out vegetable oil, I suggest Canola oil, peanut oil, grape seed oil, or avocado oil.
- all purpose flour
- green bell pepper
- celery stalks
- onion
- garlic cloves
- creole seasoning or cajun seasoning-If you like it spicy, add a dash of cayenne pepper.
- Worcestershire sauce
- gumbo file powder
- okra- If you do not like okra, you can omit it and add an additional tablespoon of gumbo file powder.
- chicken broth or chicken stock
- crushed tomatoes
(*Full recipe with ingredient measurements is located in the bottom of the post in the recipe card.)
Steps
Making authentic Instant Pot 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. (*Note-This recipe uses a simple, light roux to keep it easy. Because you are cooking it in the pressure cooker, you will have the full, rich flavors as if you cooked it for hours. However, if you want the dark roux, simply continue to cook it for 45 more minutes. You will need to continuously stir during the entire process or it will burn and you will have to start it all over.)
- 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!
Watch how to make
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.
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Cooking 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. If you want to cheat and not make the roux homemade, you can order perfect roux in a jar here on Amazon.
- 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 gumbo file here on Amazon.
- Tip 4: Gumbo is even better than next day! If you are making it for a busy day, make it the day before and reheat when ready to server.
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!
📖 Recipe
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!
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Servings: 8
Calories: 479kcal
Ingredients
- 1 pound andouille sausage
- 1 pound raw shrimp peeled and deveined
- ½ cup vegetable oil
- 2 tablespoons vegetable oil
- ½ cup all purpose flour
- 1 bell pepper diced
- 3 celery stalks diced
- 1 onion diced
- 4 garlic cloves minced
- 2 tablespoons creole seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons gumbo file powder
- 10 ounces okra frozen and sliced
- 14 ounces canned crushed tomatoes
- 32 ounces chicken broth
Instructions
- Turn on saute setting. Add 2 tablespoons 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.1 pound andouille sausage, 2 tablespoons vegetable oil
- Deglaze pan with 2 tablespoons of chicken broth. The pan drippings will add to the flavor.
- Add vegetable oil and 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.½ cup vegetable oil, ½ cup all purpose flour
- Add diced celery stalks, diced onions, minced garlic cloves, and diced bell pepper. Cook on saute setting, stirring them into the roux, and continuously stirring until they have softened.3 celery stalks, 1 onion, 4 garlic cloves, 1 bell pepper
- Add chicken broth and mix well. Add in creole seasoning, Worcestershire sauce, 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.2 tablespoons creole seasoning, 2 tablespoons Worcestershire sauce, 2 tablespoons gumbo file powder, 10 ounces okra , 32 ounces chicken broth, 14 ounces canned crushed tomatoes
- Fast release. Remove lid. Turn on saute setting. Add in shrimp. Cook an additional 5 or more minutes until shrimp is completely cooked.1 pound raw shrimp
- 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!
Carrie Feinstein says
I got the burn notice too so I stopped it, stirred it really well, and started it again with no issues.
Ruth says
I have made this several times but got burn notice ..please send directions for stovetop…. Delicious recipe.
Katie Crenshaw says
Hi Ruth! Have you tried making the roux in a different pot and then adding it in with the other ingredients? The flour from the roux is the only thing that should cause the burn notice because it can sometimes stick to the pan. You may want to saute the vegetables first before adding the roux to ensure the roux will not stick to the pan. After cooking the vegetables, add the cooked roux, chicken broth, and remaining ingredients. Then cook according to directions. Nothing should stick to the pan at that point because of the liquid. Make sure you stir it, scraping the bottom of the pot, to double check that there is nothing sticking to the bottom before closing the lid. If this doesn't solve the problem, let me know.
Linda says
Your recipe looks awesome….and i would love to make. However, I do not have an instant pot. How would you recommend cooking with a regular pot on the stove? Or even crockpot?
Katie Crenshaw says
Use a dutch oven or a large heavy bottom pot and cook on the stove. Saute in the dutch oven on medium high heat on your stove. At step 5, you will cover your pot with the lid and cook for 1 hour on low heat stirring occasionally.Then add the shrimp in and cook until the shrimp is done.
Pam Weakly says
I made this gumbo 🍛today and many times in the past. 🧅🫑🥫I add some cut up chicken breast or thighs🍗 right in pot and it cooks along with the rest of it. Soo good!😋🥰 I always make rice🍚 to go along with it! It's cold -- highs in the 30s so this will be perfect comfort food for the next few days 😌