Craving rich, spicy Louisiana flavor?? Make this Instant Pot Gumbo! This flavorful gumbo is loaded with andouille sausage, shrimp, veggies, and Creole seasoning and is very easy to make in the Instant Pot, so you can't go wrong!
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Is there anything more comforting than a bowl of hot, just-spicy-enough gumbo on a cold day?? I think not. Spicy, flavorful, hearty, soupy dishes like gumbo, jambalaya, and chili are definitely a favorite for winter, and I am excited to share this easy gumbo recipe with you made in the Instant Pot!
Related recipe: Instant Pot Sausage Jambalaya
Cooking gumbo in the Instant Pot
I absolutely LOVE cooking complicated dishes like gumbo in the Instant Pot. Yes, I admit there are still several steps involved before pressure cooking, but I LOVE just pressing pressing the cook button on the Instant Pot and then not worrying about timers, stirring, the level of water, or anything.
The other thing I love is that the inner pot is so deep that there are no splashes or grease coming from the Instant Pot. The kitchen is clean after cooking!
Before pressure cooking, you'll brown the sausage, sauté the veggies, and make the roux in the Instant Pot. These all give the gumbo a really rich flavor. Then just 5 minutes of pressure cooking time and everything is done!
One tip to prevent the BURN message on the Instant Pot: make sure that you deglaze the pot with a splash of chicken broth after sautéing the veggies. Then, make sure to scrape the bottom of the pan while stirring the roux, to prevent any stuck-on flour.
Related recipe: Beef Stew for a Crowd
This tasty sausage and shrimp gumbo can be served on its own as a soup, or over rice for a more hearty, filling bowl. You can add chicken to it if you like, skip the okra or add more veggies. It's totally customizable to your taste without sacrificing on authentic gumbo flavor.
We love this gumbo all winter long, and it makes an amazing Mardi Gras recipe too. I hope you get a chance to try it and love it as much as we do!
Related recipe: Cajun Shrimp with Cheesy Grits
Ingredients
- ½ cup + 1 tablespoon vegetable oil, divided
- 13-16 oz package andouille sausage, sliced
- 1 onion, diced
- 2 stalks celery, diced
- 2 tablespoons minced garlic
- ½ cup all-purpose flour
- 4 cups chicken broth, divided
- 1 green bell pepper, diced
- 10 oz frozen sliced okra
- 1 14-oz can diced tomatoes
- 1-2 tablespoons Tony’s Chachere’s Creole Seasoning (or less, to taste - you can always add more spice later)
- 2 tablespoons Worcestershire sauce
- 12-16 oz small uncooked shrimp, peeled and deveined, tails removed, thawed if frozen
- 1 tablespoon gumbo filé powder (optional, but this makes for a really authentic-tasting gumbo!!)
More flavorful saucy recipes: Thick Baked Beans with Ground Beef
Ingredient notes and substitutions
→ Andouille sausage: Johnsonville andouille smoked sausage is available in most large grocery stores. If you can't find any, you can use kielbasa for the closest flavor, or chorizo for a delicious flavor (though less authentic)
→ Okra: Feel free to skip okra if you're not a fan, but I hope you give it a try! Yes, it can be a little slimy in a soup, but... that's kind of what makes a gumbo authentic and a fun dish to try during Mardi Gras season.
→ Gumbo filé powder: This powder is made from dried and ground sassafras leaves. It is used as a thickener and a flavoring in gumbo, and it gives the gumbo a thicker, almost slimy stringy-like texture, which I realize doesn't necessarily sound appetizing, but worth trying! It's optional to use, but I do think it's fun to go all out and use it once in a while.
→ Creole seasoning: This stuff, like all Creole or Cajun seasoning, is pretty spicy! So give it a taste and see whether you want to add a whole tablespoon, or if you want to start with less spice and stir more in later once the gumbo is done.
→ Worcestershire sauce: This is optional, but Worcestershire always adds so much flavor! I was one of those people who refused to buy a whole bottle just to use a tablespoon or two here an there, and now I am OBSESSED with this stuff!
→ Other add-ins: Feel free to add some diced bite-sized chicken breast to the gumbo when you're browning the sausage. You can also double the bell peppers and celery to add more veggies.
Related recipe: Roasted Cajun Okra
Instructions
Step 1: Set the instant pot to sauté mode and add about ½ tablespoon vegetable oil. Add the sausage and brown for 2-3 minutes. Once sausage is browned, remove from the pot.
Related recipe: Cajun Chicken & Sausage Pasta
Step 2: Add about ½ tablespoon vegetable oil along with the diced onion, celery, and minced garlic. Cook for 5 minutes, stirring frequently. Remove from the pot - you can add this to the same bowl as the browned sausage - and deglaze the instant pot with a splash of chicken broth, taking care to scrape off any bits that are stuck on (this prevents the dreaded burn message!).
More southern-inspired comfort food: Black-Eyed Peas Bowls with Blackened Chicken
Step 3: Add ½ cup oil and ½ cup flour and stir until no clumps remain to create a roux. If it is too thick, add up to 2 cups of chicken broth until it is easy to stir. Slow to cook and thicken for 10 minutes, stirring constantly to prevent burning. You might need to turn the sauté function off and continue cooking with the pot if, if it starts burning. Make sure to scrape the bottom of the pan to remove any stuck-on roux to prevent the burn message during pressure cooking.
Step 4: Add back the sausage and veggies, as well as the next 6 ingredients, from the remaining chicken broth to the Worcestershire sauce. Note: If you're not sure you want this gumbo spicy, cut down on the Creole seasoning. You can always add more to taste once the gumbo is cooked. Stir well and scrape the bottom of the pot to make sure the roux is not stuck at the bottom.
Step 5: Seal the lid and pressure valve and pressure cook on the manual setting at high pressure for 5 minutes.
While waiting for this gumbo to cook, check out this Instant Pot No Bean Chili Recipe!
Step 6: Manually release the pressure and add the shrimp and gumbo filé. Press sauté and cook for 3-5 minutes, or until the shrimp is fully cooked. Adjust the flavor with more Creole seasoning, if desired. Serve hot on its own, or over rice.
Related recipe: Crispy Cheesy Grits Fritters
What is the difference between gumbo and jambalaya?
Both gumbo and jambalaya are traditional Creole recipes loaded with flavor and spices and very similar ingredients: Creole/Cajun seasoning, sausage, shrimp, and/or chicken, okra, and the holy trinity of vegetables: celery, peppers, and onions.
However, Jambalaya is a rice-based dish that only has a little bit of broth, similar to a paella. Gumbo is more of a soup-like dish that can be served on its own or over rice. Gumbo traditionally contains a seasoning called "gumbo filé," which is dried and ground sassafras leaves. This seasoning also thickens the gumbo and gives it a traditional almost stringy-like texture.
Gumbo is made by making a roux by whisking together vegetable oil and flour. The roux is "toasted" by sautéing it for a few minutes - the darker the roux, the more flavor the gumbo will have. This roux also helps thicken the gumbo and make it a very satisfying, filling soup.
Perfect Mardi Gras recipe, don't you think?
Related recipe: Jambalaya with Kidney Beans
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Instant Pot Gumbo
Ingredients
- ½ cup + 1 tablespoon vegetable oil - divided
- 13-16 oz andouille sausage - sliced
- 1 onion - diced
- 2 stalks celery - diced
- 2 tablespoons minced garlic
- ½ cup all-purpose flour
- 4 cups chicken broth - divided
- 1 green bell pepper - diced
- 10 oz frozen sliced okra
- 14 oz can diced tomatoes
- 1 tablespoon Tony’s Chachere’s Creole Seasoning - (or more, to taste)
- 2 tablespoons Worcestershire sauce
- 12-16 oz small uncooked shrimp - peeled and deveined, tails removed, thawed if frozen
- 1 tablespoon gumbo filé powder - (optional)
Special equipment
Instructions
- Set the instant pot to sauté mode and brown the sausage in ½ tablespoon oil for 2-3 minutes. Once sausage is browned, remove from the pot.
- Add about ½ tablespoon oil, diced onion, pepper, celery, and minced garlic. Cook for 5 minutes, stirring frequently. Remove from the pot and deglaze the instant pot with a splash of chicken broth, taking care to scrape off any bits that are stuck on.
- Add ½ cup oil and ½ cup flour and stir until no clumps remain to create a roux. Add chicken broth - up to 2 cups, if needed, to thin it out so it is easier to stir. Slow to cook and thicken for 10 minutes, stirring constantly to prevent burning. You might need to turn the sauté function off and continue cooking with the pot off, if it starts burning. Make sure to scrape the bottom of the pan to remove any stuck-on roux to prevent the burn message during pressure cooking.
- Add back the sausage and veggies, as well as the next 6 ingredients from the rest of the to the Worcestershire sauce (leave out the shrimp and gumbo filé for now). Stir well, scraping the bottom of the pot to prevent burning.
- Seal the lid and pressure valve and pressure cook on the manual setting at high pressure for 5 minutes.
- Manually release the pressure and add the shrimp and gumbo filé. Press sauté and cook for 3-5 minutes, or until the shrimp is fully cooked. Adjust the flavor with more Creole seasoning, if desired. Serve hot on its own or over rice.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Angela
Saturday 21st of January 2023
Do you use precooked or raw shrimp?
Kate
Monday 23rd of January 2023
Raw shrimp. They cook quickly in the super hot gumbo, and this way they won't get overcooked or tough. I just updated the recipe to make it more clear.