Dinner - Delicious New Orleans Instant Pot Gumbo recipes

Author: Andria Mercure

This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It has loads of flavor and tastes amazing served with rice.

Instant Pot Gumbo
Delicious New Orleans Instant Pot Gumbo
Instant Pot Chicken and Sausage Gumbo
Creole Chicken Gumbo
Do you put okra in chicken and sausage gumbo?
Do you brown andouille sausage before adding to gumbo?
What can I add to gumbo for flavor?

Instant Pot Gumbo

Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken and shrimp, this gumbo is BURSTING with creole flavors! See gluten free substitutions in recipe notes.
Provided by: Erica Walker
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,Cajun/Creole
Number of ingredients: 20

Ingredients:

2 tablespoons olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
1 onion (diced)
1 cup celery (chopped)
3 cloves garlic (minced)
13.5 ounces Andouille sausage (cut into rounds)
1/3 cup flour
1/3 cup butter
3 cups chicken broth
1 pound chicken (cubed)
2 teaspoons Creole seasoning ((or to taste, we used Tony Chachere's))
10 ounces diced tomatoes with green chiles ((aka Rotel tomatoes))
14 ounces fire roasted diced tomatoes
2 bay leaves
1/2 teaspoon Kosher salt ((or to taste))
1/4 teaspoon black pepper ((or to taste))
1 cup okra (sliced)
1 pound shrimp (peeled, deveined)
4 cups cooked rice

Nutrition:

How to cook:

Saute
Set Instant Pot to "Saute" function and add olive oil. Add peppers, onion, celery, garlic, and sausage.
Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside.
Stir
Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
Cook 5 minutes, stirring constantly forming a light roux. If you want to make a "dark roux", cook for 30-40 minutes until the roux becomes a dark, golden brown color. Turn cooker off.
Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position (see notes above about avoiding the "burn" notice).
Seal
Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off. Quick release by turning valve to "venting". When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes.
Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
Serve
Remove and discard bay leaves. Serve with rice.

Notes: Chicken and Sausage Gumbo in the Instant Pot, While gumbo is traditionally made in cast iron, or heavy steel pots, the Instant Pot is a Duration: 5:25

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pot chicken and sausage gumbo delicious new orleans instant pot gumbo instant pot chicken and sausage gumbo

Chicken Sausage and Shrimp Gumbo is perfect for Mardi

This Delicious Instant Pot Gumbo is a quintessential New Orleans recipe that is hearty
Duration: 9:59

Instant Pot CHICKEN and SAUSAGE GUMBO

Gumbo made in a pressure cooker like the Instant Pot I used can be super easy and a lot Duration: 4:04

Chicken and Sausage Gumbo in the Instant Pot

While gumbo is traditionally made in cast iron, or heavy steel pots, the Instant Pot is a Duration: 5:25

Delicious New Orleans Instant Pot Gumbo

This Delicious Instant Pot Louisiana Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. Made with chicken, sausage and shrimp, it tastes amazing when served over rice.
Provided by: Paint the Kitchen Red
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American,Cajun / Creole
Number of ingredients: 24

Ingredients:

1/2 lb shrimp (peeled and deveined )
1 tsp Creole seasoning (or Cajun seasoning)
1/2 cup olive oil (+ 2 Tbsp extra for sauteing)
1/2 lb Andouille sausage (or smoked sausage, cut into 1/4 inch slices)
1 lb boneless skinless chicken thighs (cut into bite size pieces)
1/2 cup all-purpose flour
1 cup onions (diced)
1 cup green bell peppers (diced)
1 cup celery (diced)
1 Tbsp garlic (minced)
4 cups chicken broth
1 tsp white pepper
1 tsp black pepper powder
1 tsp cayenne pepper (or to taste)
1 tsp dried thyme
1 tsp salt (or to taste)
1 tsp brown sugar
1 tsp worcestershire sauce
2 tsp lemon juice
2 bay leaves ((small) or 1 large)
2 cups frozen okra
14.5 oz. diced tomatoes ((1 can) or 2 cups chopped tomatoes)
2 Tbsp green onions (green parts only, sliced thinly)
Chopped parsley to garnish

Nutrition:

How to cook:

Rub shrimp with Creole or Cajun seasoning and set aside.
Select Saute mode and when Instant Pot has heated, add 2 Tbsp olive oil to the inner pot of Instant Pot.
Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
To make the roux, select 'Saute' and add remaining olive oil and all-purpose flour to the inner pot.
Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
Stir in reserved chicken and sausage.
Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.
Close Instant Pot and pressure cook on High Pressure for 4 minutes.
Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

Notes: Instant Pot Chicken and Sausage Gumbo, Instant Pot Chicken and Sausage Gumbo | Weeknight Wins | Better Homes & Gardens. 5,929 Duration: 1:30

Instant Pot Chicken and Sausage Gumbo

An easy Instant Pot version of gumbo that can be as spicy or as bland as you want! It has loads of flavor and tastes amazing served with rice.
Provided by: 365 Days of Slow and Pressure Cooking
Total time: 45 minutes
Cook time: 1 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 19

Ingredients:

1 Tbsp olive oil
1 cup diced onion
1 Tbsp minced garlic
4 cups chicken broth
1 cup diced celery
1 medium red bell pepper, cored and diced
1 medium green bell pepper, cored and diced
1 (14 oz) package Andouille sausage, sliced into quarter inch rounds
1 ½ to 2 pounds of boneless skinless chicken thighs or breasts, cut into bite size pieces
½ tsp dried thyme
1 ½ tsp paprika
1 tsp garlic powder
2 bay leaves
1 tsp kosher salt
1 tsp black pepper
¼ tsp cayenne pepper (if you love spice you can add up to 1 tsp)
6 Tbsp butter
6 Tbsp flour
For serving: hot cooked rice, diced green onion, tabasco sauce

How to cook:

Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Then add in the garlic and saute for 20 seconds. Pour in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
Add in the celery, peppers, sausage, chicken, thyme, paprika, garlic powder, bay leaves, salt, pepper and cayenne.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
Turn the Instant Pot to the saute setting. In a glass measuring cup melt the butter in the microwave and then whisk in one tablespoon of flour at a time until is is creamy and smooth. Ladle a few scoops of the hot liquid from the Instant Pot into the mixture. Stir. Then stir the whole mixture into the Instant Pot. Let the mixture thicken the contents of the Instant Pot and cook the flour for 3-5 minutes. Turn off the Instant Pot.
Serve gumbo with rice, green onions and Tabasco, if desired.

Notes: Instant Pot Chicken and Sausage Gumbo, Instructions · First, turn Instant Pot on "Sauté" and high. · Next, stir together, 8 cups of water, 32 oz. · Then, add your seasoning of choice,

Creole Chicken Gumbo

This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It can also be made in the slow cooker.
Provided by: Tieghan Gerard
Total time: 210 minutes
Cook time: 180 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Southern
Number of ingredients: 19

Ingredients:

3/4 cup mild vegetable oil
3/4 cup all-purpose flour
3 medium (about 12 oz) red, orange, and/or yellow bell peppers (seeded and thinly sliced)
2 medium (about 3 1/2 oz) celery stalks (diced)
4 garlic cloves (minced)
1 medium (about 8 oz) yellow onion (diced)
One (14-ounce) can fire-roasted diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon Creole seasoning
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
6 cups canned chicken broth or homemade chicken stock
1 pound andouille sausage (3 links) (halved and sliced 1/2-inch (12-mm) thick)
2 pounds skinless, bone-in chicken thighs
3 cups cooked rice (for serving)
Fresh parsley (for serving)

Nutrition:

How to cook:

Toast
In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.
Thicken
Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.
Cook
Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
Simmer
Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).
Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.
Serve
Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.

Notes: Instant pot gumbo | Easy Cajun Recipes, Pressure Cook Add the browned sausage, gumbo file, Cajun seasoning, Worcestershire sauce and chicken broth to the pot. Stir to mix