Have you always wanted to make Shrimp and Sausage Gumbo in the Instant Pot? If so, you’re in luck! This super simple Instant Pot Gumbo Recipe will make you crave that southern taste. Pair that up with the fact that it only takes about 30 minutes, and you’re certain to have a new family favorite.
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Why This Recipe Works
- Flavorful: Experience a symphony of Cajun and Creole flavors with the robust blend of andouille sausage, shrimp, and rich seasonings.
- Effortless: Achieve the complexity of traditional gumbo effortlessly in your Instant Pot, making it a convenient yet impressive dish.
- Versatile: This recipe caters to varied tastes, offering a spicy kick for enthusiasts and a rich medley of textures and flavors for a satisfying culinary experience.
📋 Ingredients
- Andouille Sausage: Hearty and spicy, adding depth to the gumbo's flavor.
- Shrimp (peeled and deveined): Tender seafood addition for a delightful gumbo twist.
- Avocado Oil: Light and versatile, used for sautéing and enhancing flavors.
- Butter: Adds richness to the gumbo base.
- All-Purpose Flour: Used for creating a roux, providing thickness to the gumbo.
- Green Bell Pepper (diced): Adds sweetness and vibrant color.
- Celery Stalks (diced): A classic gumbo ingredient, providing a savory and aromatic element.
- Onion (diced): Essential for depth and flavor in the gumbo base.
- Garlic (minced): Introduces aromatic richness.
- Creole Seasoning: Signature spice blend for authentic Creole flavors.
- Worcestershire Sauce: Adds a savory and tangy kick to the gumbo.
- Hot Sauce: Provides a spicy element for heat enthusiasts.
- Frozen Okra (sliced): Classic gumbo thickening agent.
- Canned Diced Tomatoes: Adds a burst of tomato flavor to the gumbo.
- Chicken Broth: Creates a savory and hearty liquid base for the gumbo.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein Swaps: Substitute shrimp with crawfish, crab, or even diced chicken for a different protein balance. You can also swap andouille sausage with smoked sausage or chorizo for a unique twist.
- Thickening Alternatives: Traditional gumbo uses a roux, but for a gluten-free option, try thickening with cornstarch, okra, or filé powder (ground sassafras leaves).
- Spice & Flavor Adjustments: Adjust the spice level by increasing cayenne pepper or adding hot sauce. For a smoky depth, try using smoked paprika or fire-roasted tomatoes.
- Rice & Serving Variations: Serve gumbo over classic white rice, brown rice for added fiber, or even cauliflower rice for a low-carb alternative.
🔪How To Make Instant Pot Gumbo
- Step 1: Press the sauté button on your pressure cooker. Add 2 tablespoon of avocado oil and andouille sausage. Cook andouille sausage until browned, stirring frequently. You can use olive oil if you have no avocado oil.
- Step 2: Add chopped celery, onions, garlic, and diced green pepper to the Inner Pot. Continue to cook on the saute setting until softened. Turn off the sauté feature.
- Step 3: In a separate pan, melt the butter. Whisk in the flour and 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. Remove from heat once ready. Add the roux to the vegetable and sausage mix, and combine well. Add chicken broth, hot sauce, creole seasoning, Worcestershire sauce, frozen okra, and a can of diced tomatoes. Cover and lock the lid. Cook on high for 10 minutes.
- Step 4: After pressure cooking the gumbo, choose a quick release to remove the pressure from your Instant Pot. Remove the lid. Turn on the saute setting again. Add in the shrimp and cook an additional 5 minutes until the shrimp are completely cooked. Turn the Instant Pot off. Garnish Instant Pot Gumbo with sliced green onions and parsley, and serve with white rice. Enjoy your Instant Pot Gumbo!
👩🍳 Expert Tips
- Sauté for Depth: Use the sauté mode to brown andouille sausage, then cook the holy trinity (onions, celery, and bell peppers) with garlic for a rich, flavorful base.
- Layer Ingredients Thoughtfully: Add broth, tomatoes, Cajun seasoning, and okra before pressure cooking. Stir in shrimp only after releasing pressure to prevent overcooking.
- Finish with a Roux: For authentic gumbo thickness, make a roux separately and whisk it in after pressure cooking, letting the flavors meld on sauté mode for a perfect consistency.
If you love this recipe then you're sure to love our Instant Pot Shrimp Boil and Instant Pot Jambalaya recipes.
💭 FAQs
No, you can use any type of sausage that you prefer or have on hand. However, sliced Andouille sausage does add a unique flavor to Instant Pot Gumbo that is hard to duplicate with another type of sausage.
Feel free to use skinless chicken thighs or even additional sausage in this Instant Pot Gumbo recipe. Just be sure to cook the protein before adding it to the Instant Pot. Chicken and sausage gumbo is a delicious variation on Instant Pot Gumbo.
You can also make a chicken gumbo without sausage if you wish using chicken breasts or boneless chicken thighs only. Instant pot chicken gumbo is another fantastic gumbo recipe to try!
If you want to make a Seafood Gumbo, you could try adding more seafood ingredients such as crab meat, crawfish, and scallops. Just make sure to cook the seafood before adding it to Instant Pot Gumbo.
Make sure to add the shrimp in during the last 30 minutes of cooking so they do not become overcooked and tough. You may also want to adjust the amount of broth used as slow cookers tend to retain more liquid than Instant Pots.
Gumbo and Jambalaya are both traditional dishes from Louisiana, though they have some key differences. Gumbo typically includes a dark roux base as well as okra and is served with rice. Jambalaya does not usually include okra and has a tomato base with protein and vegetables, together in the same pot. Both are equally delicious and worth trying!
If you prefer a thicker gumbo, after pressure cooking and adding the shrimp, turn on the Instant Pot to saute. In a small bowl, mix together ¼ cup cornstarch with ¼ cup water until smooth. Slowly pour it into the Instant Pot Gumbo while stirring until desired thickness is reached.
Let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. Instant Pot Gumbo can be frozen for up to 3 months. Just allow the gumbo to cool completely before transferring it to a freezer-safe container and storing it in the freezer.
Serving Suggestions
These are my favorite dishes to serve with Gumbo With Sausage and Shrimp:
- White Rice: A classic and essential accompaniment, serving gumbo over White Rice helps soak up the flavorful broth.
- Cornbread: The sweet and savory notes of Cornbread complement the spiciness of gumbo and provide a delightful contrast in texture.
- Crusty French Bread: Ideal for sopping up the rich and flavorful gumbo broth, a crusty baguette or French bread is a delicious choice.
- Okra Fritters: For an extra dose of okra goodness, try serving crispy okra fritters on the side.
- Collard Greens: Sauteed collard greens or a fresh salad bring a refreshing and nutritious element to balance the richness of the gumbo.
- Pickled Okra: Pickled okra serves as a tangy and crunchy condiment, offering a flavorful contrast to the hearty gumbo.
- Potato Salad: Creamy and cooling Potato Salad complements the spicy warmth of gumbo, creating a satisfying meal combination.
- Coleslaw: A zesty and Crunchy Coleslaw adds a refreshing element that pairs well with the bold flavors of gumbo.
🍜 Related Recipes
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Instant Pot Gumbo Recipe
Ingredients
- 1 lb Andouille Sausage
- 1 lb Shrimp peeled and deveined
- 2 tbs Avocado Oil
- ½ stick Butter 180g
- ½ Cup All Purpose Flour
- 1 Bell Pepper diced
- 3 Stalks Celery diced
- 1 Onion diced
- 4 Garlic Cloves Minced
- 2 tbs Creole Seasoning
- 2 tbs Worcestershire Sauce
- 2 tbs Hot Sauce franks works well
- 10 oz Okra frozen and sliced
- 14 oz Crushed Tomatoes
- 4 cups Chicken Broth
Instructions
- Turn on the Instant Pot’s saute setting.
- Add 2 tbs of avocado oil and andouille sausage. Cook andouille sausage until browned, stirring frequently.
- Add in chopped celery, onions, garlic, and bell pepper. Continue to cook on the saute setting, until softened. Turn off the sauté feature.
- In a separate pan, melt the butter. Whisk in the flour and 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. Remove from heat once ready.
- Add the roux to the vegetable and sausage mix, combine well. Add chicken broth, hot sauce, creole seasoning, Worcestershire sauce, okra, canned crushed tomatoes. Cover and lock the lid. Cook on manual high for 10 minutes.
- Choose a fast release. Remove the lid. Turn on the saute setting again. Add in the shrimp and cook an additional 5 or more minutes until the shrimp is completely cooked. Turn the Instant Pot off.
Notes
Nutrition
Enjoy your Gumbo Instant Pot recipe. It has an amazing flavor and is the best gumbo to make in your pressure cooker.
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Can this be made as a meal prep and, if so, how long can it keep in the fridge?