Shrimp Gumbo

By: Weldon Owen

Shrimp Gumbo
cuisine icon Cuisine
American
cuisine icon Course
Dinner, Main Course, Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["TIP Gumbo is a classic Louisiana recipe and testimony to the region's multicultural heritage."]
cuisine icon Keywords
1-2 hours, 4 servings, all-purpose flour, american, andouille sausages, bay leaves, cajun spice rub, can diced tomatoes and their juice, canola oil, chicken stock, dinner, garlic cloves, green bell pepper, gumbo, kosher salt and freshly ground black pepper, main course, medium, okra, olive oil, pressure cook, red bell pepper, sauté, shrimp, shrimp gumbo, soup, wild rice, yellow onion

serving icon Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb andouille sausages
  • 5 tbsp canola oil
  • 5 tbsp all-purpose flour
  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 garlic cloves
  • 5 cups chicken stock
  • 1 can diced tomatoes and their juice
  • 2 bay leaves
  • 1 lb okra
  • 1 cup wild rice
  • 2 tbsp Cajun Spice Rub
  • Kosher salt and freshly ground black pepper
  • 1 lb Shrimp
Instructions
  • Select Sauté on the Instant Pot® and heat the olive oil. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage slices to a plate. Grasp a paper towel with tongs and wipe out the pot.
  • To make the roux, heat the canola oil in the pot. Add the flour and cook, stirring constantly with a whisk or silicone spatula, until the mixture forms a dark brown paste, 15–20 minutes. (The roux can also be made in a saucepan over medium-high heat on the stove top and then transferred to the Instant Pot®.) Add the onion and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Gradually add the stock, stirring constantly with the spatula or a wooden spoon to prevent lumps from forming and to scrape up any browned bits. Press the Cancel button to reset the program.
  • Add the reserved sausages, the tomatoes, bay leaves, okra, rice, spice rub, 1 teaspoon salt, and ¼ teaspoon pepper and stir to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 20 minutes at high pressure.
  • Let the steam release naturally for 20 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Discard the bay leaves. Press the Cancel button to reset the program.
  • Press the Sauté button, add the shrimp, and cook until pink and opaque, 2–3 minutes for fresh or about 4 minutes for frozen. Taste and adjust the seasoning if needed.
  • Ladle the gumbo into bowls and serve.
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