This gumbo is not only a great meal to add some variety to your dinner menu, but being an Instant Pot recipe, it’s also really easy. Usually you have to spend a good amount of time in the kitchen monitoring your gumbo. Making sure it doesn’t stick, keeping the heat at the right temperature, and while that definitely brings an art to cooking, it’s not always a realistic option. Guys, I’m a BUSY mom, I have to pick my kids up from school, tote my oldest to dance and gymnastics, chase around 2 older kids and a 7 month old who is in to EVERYTHING, among other things! As much as I love being in the kitchen, sometimes I just can’t, but that doesn’t mean that I don’t want to make great food for my family!
What do you need? Vegetable oil or bacon grease, flour, a red bell pepper, a jalapeno (or two if you like it really spicy,) two stalks of celery, one small, some garlic, a carton of chicken broth, smoked sausage, 1/2 lb of shrimp (pealed and deveined,) if you don’t like shrimp you can substitute chicken breasts, and some seasonings.
Get your veggies chopped, slice the sausage, and set you Instant Pot (IP) to saute, adjust it to high, melt 4 tablespoons of oil or bacon grease, then add 1/3 cup of flour. Cook until the flour turns a dark caramel color, stirring constantly so that you’re flour doesn’t burn, this takes about ten minutes.
Now add your veggies and cook until the onion is translucent, add the garlic and sausage and cook for another minute.
Pour in your chicken broth and stir to make sure that no lumps form. If you’re substituting shrimp for chicken add the chicken now. No need to cut or precook it. Place the lid on you IP, make sure the vent is set to sealing, and set to manual for 60 minutes.
Once the time is up, manually release the pressure, remove the lid, and add the shrimp. Set the pot to saute, adjust to medium and continue cooking for another 10 minutes.
Serve over cooked rice.