The easiest way to make gumbo is in the Instant Pot! This gumbo recipe has so much authentic Creole flavor and is customizable to your taste, so make sure to read the recipe notes for ingredient tips and substitutions.
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
→ Andouille sausage: Johnsonville andouille smoked sausage is available in most large grocery stores, or you can use kielbasa for the closest flavor profile, or chorizo (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 is a thickener and a flavoring made from dried and ground sassafras leaves. 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 is pretty spicy! 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! → Other add-ins: Feel free to add some diced chicken breast to the gumbo when browning the sausage. You can also double the bell peppers and celery to add more veggies.