Pin it
Instant Pot Louisiana Gumbo with Chicken and Shrimp is my go-to when I want a taste of the South without spending hours in the kitchen. Each bowl is packed with layers of flavor from the holy trinity of vegetables, smoky sausage, tender chicken, and plump shrimp. This recipe delivers all the heartiness and comfort of traditional gumbo, but with the convenience of the Instant Pot.
My first attempt at Instant Pot gumbo was a little nerve-wracking but my family devoured it and begged for seconds. Now it is our go-to dish for cold nights or lazy Sundays and the leftovers get even better.
Ingredients
- Water: brings steam for fluffy rice use filtered water if possible for best taste
- Long grain white rice: soaks up all the saucy goodness choose a fresh bag for the fluffiest grains
- Olive oil: helps toast the roux and adds a subtle fruitiness
- Chicken sausage: brings bold smoky flavor look for one with clean ingredients
- Butter: enriches the base and gives classic roux richness choose unsalted for better control
- All-purpose flour: for thickening make sure it is smooth and lump-free
- Skinless chicken breasts: get tender without making the broth greasy
- Green peppers, celery, onion: form the essential Louisiana holy trinity look for crisp and brightly colored
- Frozen chopped okra: thickens naturally and lends authentic gumbo character
- Garlic: adds complexity and warmth go for plump fresh cloves
- Chicken broth: forms the deeply savory foundation
- Raw shrimp: delivers sweet brininess pick wild-caught if you can
- Bay leaf: adds depth and subtle herbal notes pick one that is whole and fragrant
- Dried basil, cayenne pepper, oregano, Creole seasoning, thyme: these dried spices create a punchy creole flair ensure your spices are vibrant and not stale
Step-by-Step Instructions
- Prepare the Roux:
- Set your Instant Pot to sauté mode and pour in the olive oil and butter. Wait until melted and foamy. Whisk in the flour and cook constantly for about ten to fifteen minutes. The color should reach a deep brown like peanut butter but keep stirring so nothing burns. This slow process creates the deep smoky flavor Louisiana gumbo is famous for.
- Build the Flavor Base:
- Toss in your chopped green peppers celery and onion. Let them cook for about five minutes until the vegetables begin to soften and the kitchen smells irresistible. Stir in garlic for another minute so its fragrance blooms.
- Add Proteins Spices and Broth:
- Pour in the chicken broth then layer in the sliced chicken sausage whole chicken breasts frozen okra bay leaf basil thyme oregano cayenne and Creole seasoning. Stir everything so the flavors start mingling.
- Pressure Cook:
- Seal the lid and set your Instant Pot to high pressure for twenty five minutes. This gives the chicken time to become tender and the flavors to meld.
- Manual Pressure Release:
- Once the timer goes off carefully release the pressure valve. Open the lid and inhale the wonderful aroma.
- Finish with Shrimp:
- Add the raw shrimp directly into the hot gumbo and stir gently. Let them cook uncovered for five minutes just until they turn pink and slightly firm.
- Serve with Rice:
- Scoop cooked rice into bowls and ladle the gumbo over top. Make sure each serving gets bits of chicken sausage shrimp and plenty of the rich broth.
Pin it
Watching my family dig into a big steaming bowl and come back for seconds always feels like a win. My personal favorite ingredient is the okra because it gives the gumbo that unmistakable Southern texture and when it gets all velvety I am instantly taken back to kitchen tables with old friends.
Storage Tips
Leftovers keep beautifully in a sealed container in the fridge for up to four days. The flavors mellow and deepen as it sits. If you make a big batch let it cool before storing and keep the rice and gumbo separate to avoid mushiness. Gumbo also freezes well in quart containers. To reheat thaw overnight then gently warm on the stove or in the microwave adding a splash of broth if needed.
Ingredient Substitutions
If you do not have chicken sausage try andouille for extra heat or use smoked turkey sausage for a lighter touch. You can swap chicken thighs for breasts if you prefer juicy dark meat. Feel free to leave out okra if it is not your thing or stir in sliced zucchini. For a milder gumbo reduce the cayenne and Creole seasoning.
Pin it
Serving Suggestions
Gumbo is perfect over fluffy white rice but honestly I have used brown rice or even cauliflower rice for a twist. Serve with crusty bread to soak up every drop. Collard greens or a bright salad with citrus dressing add a nice contrast. Offer hot sauce and fresh chopped scallions at the table for extra flair.
Cultural Roots
Gumbo has roots in West African French and Native American cooking which explains why every family has their own take. Mine honors that tradition by layering flavor at every step and insisting on a painstaking roux. The magic happens when all those cultures come together in one pot.
Frequently Asked Questions
- → What is the key to a flavorful gumbo base?
A slow-cooked roux—flour stirred into melted butter and oil until it reaches a deep brown color—provides a rich, nutty foundation for gumbo. This adds depth and signature flavor to the dish.
- → Why is okra used in gumbo?
Okra lends thickness and an earthy, rounded flavor to gumbo while enhancing texture. Its natural mucilage helps create the dish's classic consistency.
- → How do you ensure shrimp stays tender in gumbo?
Add raw shrimp only at the end of cooking, allowing it to simmer just until pink and opaque. This prevents overcooking and keeps shrimp juicy and tender.
- → What makes this gumbo uniquely Louisiana-style?
The combination of chicken, shrimp, and sausage, along with a trinity of onions, celery, peppers, and a complex blend of Creole seasonings, gives this dish its iconic Louisiana character.
- → Can I make this gumbo without an Instant Pot?
Yes, you can adapt this dish for the stovetop by simmering the assembled ingredients in a heavy pot after preparing the roux and vegetables.