Instructions
Step 1: Set Instant Pot to Sauté mode. Add vegetable oil and flour to the pot, whisking constantly to form a roux. Cook for 8–10 minutes, stirring frequently, until deep golden brown.
Step 2: Add onions, bell pepper, and celery (the “holy trinity”). Sauté for 2–3 minutes until slightly softened. Stir in garlic and cook another 30 seconds.
Step 3: Add sausage and chicken to the pot. Sprinkle in Cajun seasoning, thyme, smoked paprika, and bay leaf. Stir well to coat everything in the roux.
Step 4: Pour in diced tomatoes and chicken broth. Stir to deglaze the bottom of the pot and mix thoroughly.
Step 5: Seal the Instant Pot lid and set to Pressure Cook on High for 10 minutes. Allow a natural release for 5 minutes, then do a quick release.
Step 6: Remove lid and set to Sauté again. Add shrimp and cook for 3–5 minutes until pink and opaque. Adjust salt and pepper to taste.
Step 7: Serve gumbo over warm rice and garnish with chopped parsley.
Storage Information
Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. Gumbo can also be frozen (without rice) for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave until heated through.
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