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Effortless Instant Pot Cajun Gumbo
A delightful Cajun dish packed full of flavor that comforts your soul, this gumbo marries andouille sausages, shrimps and fresh vegetables in an Instant Pot to give you an effortless and quick cooking experience.
5
45 min
TOTAL TIME
534
CALORIES
$2.61
PER SERVING
Ingredients
14 INGREDIENTS
6 SERVINGS
1 tbsp cajun seasoning
4 cloves garlic
minced
12 oz raw shrimp
deveined and peeled
1 pkg andouille sausage
sliced
1 whole onion
diced
2 stalks celery
diced
1 whole green bell pepper
diced
10 oz frozen okra
sliced
2 tbsp worcestershire sauce
3 tsp gumbo file powder
1/2 cup vegetable oil
4 cups chicken broth
1/2 cup all purpose flour
14 oz crushed tomatoes
Directions
9 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
Set the Instant Pot to sauté mode and add the vegetable oil.
2
When the oil is hot, add the diced onion, celery, green bell pepper, sliced andouille sausages and minced garlic. Stir and cook for 5 minutes.
3
Now, stir in the all-purpose flour to create a roux. Let it cook, stirring constantly, until the flour begins to brown slightly, for about 10 minutes.
4
In this roux mixture, add the Cajun seasoning, gumbo file powder, and Worcestershire sauce. Stir well to infuse the flavors.
5
Add the sliced okra, crushed tomatoes and chicken broth. Stir well to combine all the ingredients.
6
Close the Instant Pot lid, seal the pressure valve and set the pot on manual high pressure for 10 minutes.
7
Once the time is up, carefully release the pressure manually. Open the lid and stir in the raw shrimps.
8
Replace the lid (no need to seal) and let the residual heat cook the shrimp for 5 minutes.
9
Serve the delicious gumbo hot, optionally garnished with chopped green onions and served over a bed of white rice.
Health Info
Macros
25g
CARBS
34g
FAT
33g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What is Gumbo?
What are the essential ingredients for making Gumbo?
What kind of meat or seafood can I use in Gumbo?
What is the best way to make a roux?
Can I make Gumbo ahead of time?
What can I substitute for seafood if I have a seafood allergy?
How can I thicken or thin out the Gumbo?
How can I prevent my Gumbo from becoming too salty?
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