Chicken, Shrimp, and Vegetable Gumbo

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Ingredients
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 1/2 cups green bell pepper
  • 1 cup onion
  • 1 cup celery
  • 1 clove garlic
  • 3 cups Water
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 29 ounce stewed tomatoes
  • 1 1/2 pounds chicken thighs
  • 4 bay leaves
  • 1 tablespoon hot sauce
  • 1 pound okra
  • 1 pound medium shrimp
Instructions
  • Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
  • Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
  • Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water , Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
  • Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
  • Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
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