Instant Pot Louisiana Chicken Shrimp (Print Version)
# Ingredients:
01 -
1 1/2 cups water
02 -
1 cup long grain enriched white rice, rinsed
03 -
2 tablespoons olive oil
04 -
10 oz chicken sausage, sliced
05 -
4 tablespoons butter
06 -
4 tablespoons all-purpose flour
07 -
1 pound skinless chicken breasts
08 -
1 cup chopped green peppers
09 -
1 cup chopped celery
10 -
1 cup chopped onion
11 -
1–2 cups frozen chopped okra
12 -
3 garlic cloves, minced
13 -
24 oz chicken broth
14 -
1 pound raw shrimp
15 -
1 bay leaf
16 -
Dried basil, to taste
17 -
Cayenne pepper, to taste
18 -
Oregano, to taste
19 -
Creole seasoning, to taste
20 -
Thyme, to taste
# Instructions:
01 -
Set the Instant Pot to sauté mode. Add olive oil and butter; once melted, stir in flour and cook until dark brown, approximately 10–15 minutes.
02 -
Add green peppers, celery, and onion to the roux. Sauté for about 5 minutes, then add minced garlic and cook for an additional minute.
03 -
Stir in chicken broth, sliced chicken sausage, chicken breasts, frozen okra, and spices. Mix well.
04 -
Close the Instant Pot lid and set to high pressure for 25 minutes. Release the pressure manually when done.
05 -
Add raw shrimp to the gumbo and cook for an additional 5 minutes until shrimp are pink.
06 -
Serve the gumbo over cooked rice.