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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!
Course Entree, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 479kcal


  • 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


  • 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.



  • 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


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