Instant Pot Gumbo is going to rock your world. It's chock full of succulent shrimp, smoky andouille sausage, and delightful stewed veggies. Everything cooks together with zesty creole seasoning in the pressure cooker to create a mouthwatering meal.
A fabulous recipe for the family, tailgate parties, and family gatherings. This one is always popular at pot lucks too.
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❤️ Why you'll love this recipe
- While this is not a traditional Gumbo, our Instant Pot Version is quick and loaded with flavor that makes a quick and delicious dinner.
- Instant Pot Shrimp and Sausage Gumbo is a quick and mouthwatering twist on the traditional stew.
- The pressure cooker ensures the flavors blend well and the andouille is tender and enticing. It's a hearty and rich stew.
- This is pure southern comfort food that is great for tailgating, family dinners, and quick easy dinner.
Ingredients
- Andouille Sausage: They have a bit of spice. Kielbasa or smoked sausage can be used.
- Shrimp: extra large size 26/30 works well. they should be clean, peeled, and deveined.
- Holy Trinity of Creole cooking: green bell peppers, celery, and onions.
- Okra: It will help thicken the gumbo.
- Creole Seasoning: Use either homemade or store-bought.
- Crushed Tomatoes: Tomatoes are a must in Creole cooking
- Chicken Stock: I use sodium-free and fat-free but feel free to use homemade.
- Worcestershire Sauce: It adds flavor to the sauce.
- Hot Sauce: More flavor and a bit of heat.
- Garlic: Life is better with garlic.
- Butter/Flour: These two ingredients make the Roux which thickens the stew.
- olive oil
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Equipment
- Instant Pot: 7-quart pot, just love it.
- Creole Seasoning: We use this seasoning on everything from poultry to veggies, and eggs.
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Set Instant Pot to Saute setting. Heat olive oil in the Instant Pot and sauté sausage until brown. Remove sausage set aside.
- Make the roux, melt butter in the pot. Whisk in the flour and continuously stir until the mixture is light brown. Please be sure not to burn the mixture as it will turn bitter.
- Stir in the pepper, celery, onion, and garlic and let sauté another 2-3 minutes to soften vegetables. Be sure the bottom of the pot has no excess flour stuck to it.
- Press cancel. Add in okra, creole seasoning, crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce. Place lid on the pot. Lock the lid. Cook on manual, high heat, 10 minutes.
- Once cooking time is complete, quick release. Press cancel.
- Remove the lid. Press sauté and add the shrimp to the Instant Pot. Sauté shrimp with other ingredients, about 5 minutes. The shrimp will be opaque and cooked through. Press cancel
- Serve with white rice.
Storage
This Instant Pot Gumbo is a great recipe to make one day ahead. The flavors blend well so leftovers are delish. Keep leftovers in an airtight covered container in the refrigerator for 1-2 days.
Freezing Instructions: You can also freeze gumbo. We tend to make smaller storage freezer containers. To reheat, defrost overnight in the fridge. Reheat in the microwave or in the oven at 350°F until warmed through.
Expert Tips
Expert Tip: If you often get a burn message on your Instant Pot often, make your roux in a separate pot and add in with the veggies. Or, make the roux in the IP, let the pot cool before continuing with the recipe.
- Frozen okra is perfect for this recipe. Fresh okra can be added.
- The roux, butter/flour combo thickens the sauce. Be sure to continuously stir it so it does not burn and be aware that the color should be a light brown color. DO NOT let the roux burn or it will be bitter
- This is a Creole recipe as it uses okra, a roux, and tomatoes.
Frequently Asked Questions
Our Keto Jambalaya is similar to Shrimp and Sausage Gumbo, except it uses Cajun seasonings and is not tomato-based. Both recipes use a tasty combo of shrimp and andouille. Definitely try them both. We just love these two recipes.
Enjoy a fun article from In Fine Taste that discusses the difference between Creole and Cajun seasoning.
Gumbo is made with a roux which makes it have a thicker consistency than soup.
Variations
- Swap out andouille sausage and use kielbasa or smoked sausage.
- Olive oil can be swapped for avocado or grape-seed oil.
- Homemade Creole seasoning can be used.
- Instead of white rice, use cauliflower rice.
- Add filé powder to add a great umami flavor the gumbo.
Serving Suggestions
Serve the Gumbo over white rice and enjoy. Brown rice will work well also.
If you are looking for a low-carb dinner, serve it over cauliflower rice.
Air fryer biscuits would be a fantastic side dish.
Similar recipes
Keto Jambalaya is a favorite of our family.
Make homemade Cajun Seasoning, easy to make and it's so good on anything from shrimp to veggies.
Chicken, Broccoli, and Rice is a delicious dinner recipe.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Instant Pot Gumbo
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Equipment Needed:
Ingredients
- 2 Tablespoons olive oil avocado oil can be used
- 1 pound andouille sausage Note 1
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- 1 large green bell pepper, seeded and diced
- 1 large onion, peeled and chopped
- 3 stalks celery, diced
- 4 cloves garlic, peeled and minced
- 4 cups chicken stock Note 4
- 14 ounce canned crushed tomatoes
- 2 Tablespoons Creole Seasoning
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons hot sauce
- 10 ounces okra, sliced Note 3
- 1 pound large shrimp, deveined and peeled Note 2
Instructions
- Turn the Instant Pot to saute. Add the olive oil to the pot
- Add in the andouille sausage, stirring occasionally to brown sausage, about 5 minutes. Remove sausage, set aside.
- To make the roux, to the pot, add butter and let it melt. Whisk in the flour and stir continuously until the roux is thick and brown in color, about 10-15 minutes. Be sure to continually whisk so the roux doesn't burn. See Note 5
- Add in the bell pepper, celery, onion, and garlic, saute 2-3 minutes until veggies soften.
- Keep the Instant Pot on the saute function. Pour in the chicken stock and be sure to scrape up any brown spots on the bottom of the pot. (This helps prevent the burn function)
- Add the crushed tomatoes, Creole seasoning, Worcestershire Sauce, hot sauce, and okra.
- Place lid on the Instant Pot, lock it, and close the vent.
- Cook on manual, high heat for 10 minutes.
- Once cook time is complete, perform a quick release. Open the lid.
- Press saute and add the shrimp to the gumbo. Saute for 5 minutes, shrimp will be cooked and opaque in color.
- Serve over rice and garnish with fresh chopped parsley.
NOTES
- or, if you often get the burn message often, make the roux in the IP, let the pot cool before continuing with the recipe. I have an 8-quart pot and this works best for me.
