Step 1

Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.

Step 2

Cook HIGH 2-3 hours or LOW 4–6.

Step 3

Stir in the shrimp. Cook an additional 5-10 minutes or until shrimp are pink.

Step 4

Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.

Step 5

Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.

Step 6

Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, and oregano. Stir to mix well.

Step 7

Close lid and seal valve. Set high pressure and cook for 5 minutes (7 minutes if using chicken thighs). Quick release pressure.

Step 8

Stir in the okra and shrimp. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and shrimp is pink & cooked through).