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5 from 1 vote

Instant Pot Gumbo With Shrimp Chicken and Sausage

Course Main Dish
Cuisine Cajun
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 533kcal
Author Krystle Smith

Ingredients

  • ½ Pound Shrimp Peeled and Deveined, Around 31-40 per Pound
  • 1 Teaspoon Cajun Seasoning
  • ½ Cup Plus 2 Tablespoons Vegetable Oil Divided
  • 1 Pound Chicken Thighs Boneless, Skinless, Cut Into Small Pieces
  • ½ Pound Andouille Sausage Cut Into Coins
  • ½ Cup Flour
  • 1 Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 Tablespoon Garlic Minced
  • 4 Cups Low Sodium Chicken Broth Warmed
  • 1 Can Fire Roasted Diced Tomatoes 14.5 Ounces
  • 1 Teaspoon White Pepper
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Cayenne or To Taste
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Salt or to Taste
  • 1 Teaspoon Brown Sugar
  • 1 Teaspoon Worcestershire sauce
  • 2 Teaspoons Vinegar Freshly Squeezed
  • 2 Bay Leaves
  • Green Onions and Parsley If Desired, For Garnish
  • White rice For Serving

Instructions

  • In a medium bowl, combine Cajun seasoning and shrimp.
  • Turn the Instant Pot sauté mode on, add 2 tablespoons olive oil, and allow to heat up.
  • Cook chicken and sausage until browned on all sides. Remove and set aside.
  • Then sauté onion and bell pepper until softened around 5 minutes. Add garlic and cook 1 more minute. Remove and set aside.
  • Add the rest of the olive oil followed by the flour whisking often. Cook until darkened like dark peanut butter around 10-15 minutes.
  • Whisk in the broth scraping the bottom of the pan. Then add in tomatoes, white and black pepper, cayenne pepper, thyme, salt, brown sugar, Worcestershire sauce, vinegar, and bay leaves.
  • Add back chicken and sausage. Cook on manual high pressure for 4 minutes.
  • Do a quick release and add the shrimp. Allow them to cook for around 10 minutes in the warm pot. (No need to turn it on the residual heat will cook them). Remove bay leaves.
  • Garnish with green onions and parsley. Serve over rice. Enjoy!

Notes

Tips
  1. Be sure to really scrape your pot when adding the broth to avoid the burn warning.
  2. The rouox should look like dark peanut butter or light milk chocolate. Go by color not time. 
  3. Put the chicken in the freezer for 10-15 minutes to make it easier to cut up.

Nutrition

Calories: 533kcal | Carbohydrates: 18g | Protein: 23g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1456mg | Potassium: 429mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1287IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 3mg