Our Instant Pot Chicken, Sausage, and Seafood Gumbo will have you feeling like you're in New Orleans, Louisiana in no time. Made in the pressure cooker, this easy recipe saves so much time. We even have instructions for how to enjoy it if you're on the keto diet. So get your shrimp on and enjoy some of this yummy Cajun comfort food.
White rice Cooked as per package directions Set aside.
Instructions
Pre-Steps:
Press "Saute" on the Instant Pot. Allow the Instant Pot to heat.
Cut the chicken thighs into bite size pieces.
1 lb. chicken thighs
Cut the sausage into 1/4 inch slices.
1/2 lb Cajun sausage
Dice the onion to equal 1 cup.
1 onion
Dice green bell pepper to equal 1 cup.
1 bell pepper green
Chop the green part of the green onion to equal 2 tablespoon.
2 green onions
Chop parsley. Cover and set aside.
1 bunch of parsley
Add Cajun seasoning in a small bowl.
1 tsp Cajun Creole seasoning
Add the shrimp rubbing to coat each one. Set aside.
1/2 lb shrimp
Sautee the chicken and sausage in the Instant Pot
Add 2 tablespoons of olive oil in the pot of the Instant Pot.
1/2 C + 2 TBSP olive seasoning
Add the sausage and chicken to the Instant Pot.
Cook both until they are browned. (About 8-10 minutes).
Press "Cancel" on the Instant Pot.
Move the cooked sausage and chicken to a plate. Set aside.
Make the Roux:
Reserve the liquid from sauteeing the chicken and sausage in the pot.
Press "Saute" on the pot.
Add the rest of the olive oil. Stir.
Also add in the flour.
1/2 C flour
Stir to blend while continuing to cook. This mixture should have the appearance of a dark peanut butter.
Stir frequently. This is important so that you don't burn the roux. It may take about 10-15 minutes.
Make the Chicken, Sausage, and Seafood Gumbo:
While your gumbo is cooking in the Instant Pot, it's a good time to let your rice cook.
White rice
Once the roux has been made, add the onions, bell pepper, and garlic.
1 TBSP garlic minced
Stir until the vegetables are slightly soft for about 5 minutes.
Add the broth, tomatoes, white and black pepper, cayenne pepper, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, and bay leaves.
4 C chicken broth, 1 can 14.5 oz diced tomatoes, 1 tsp white pepper, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, 1 tsp brown sugar, 1 tsp Worcestershire sauce, 2 tsp lemon juice, 2 bay leaves small, 1 tsp black pepper
Stir until all ingredients are blended. Continue to stir as you add in the chicken and sausage.
Deglaze the bottom of the pot with a wooden spatula. Continue to scrape the bottom of the pot until there are no burnt bits stuck to the bottom.
Close the Instant Pot. Cook on "Manual" (Or Pressure cook) mode for about 4 minutes.
"Quick" release then carefully open the Instant Pot.
Directly following the above stop add the shrimp. Stir and Close the Lid.
Set aside the Instant Pot for 10 minutes for the shrimp to cook. (No need to turn the pressure cooker on as the shrimp will cook in the existing heat in the pot.)
Open the Instant Pot.
Warm the rice.
Scoop some warm rice in individual bowls. Add hot gumbo over the rice.
Garnish the gumbo with the parsley and chopped green onions.
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.We have calculated the calories based on the gumbo itself. If you wish to serve it with rice, you will need to add the calories for the portion you serve.
Nutrition
Calories: 285kcal
Keyword Instant Pot Chicken Sausage Seafood Gumbo, Instant pot chicken sausage seafood gumbo from scratch, IP chicken sausage seafood gumbo easy, Pressure Cooker Gumbo