gumbo recipe

Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite - not just for Mardi Gras!

Instant Pot Gumbo

¾ pound (818 grams) bone-in chicken thighs (roughly 6 thighs)

(218 grams) Andouille sausage (,

(225 grams) onion (, diced)

(120 grams) celery (, diced)

(214 grams) green bell pepper (, diced)

(27 grams) garlic (, minced)

(1L) unsalted chicken stock

(15 milliliters) Worcestershire sauce

(15 milliliters) fish sauce

bay leaves

(1.2 grams) cayenne pepper

(2.5 grams) ground black pepper

(3 grams) smoked paprika

(0.3 grams) dried thyme

oregano

olive oil

Kosher salt

(64 grams) flour

(125 milliliters) vegetable oil

(45 grams) green onions (, finely chopped)

File powder

Method 1 - Easy Oven Roux Method: Preheat oven to 375°F. Heat cast iron skillet over low heat. Add vegetable oil and flour to the cast iron skillet, mix well with a whisk. Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes - 90 minutes until dark brown. Whisk every 25 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.

Method 2 - Instant Pot Roux Method: Add vegetable oil and flour to inner pot and click “Saute” button. Stir constantly until dark brown (roughly 35 - 50 minutes).&nbsp;Don't stop stirring to avoid burning.*Pro Tip 1:&nbsp;Read Above Dark Roux Tips.&nbsp;Plan ahead and leave extra time for making the roux before you begin to cook the gumbo.&nbsp;*Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.

Make Roux:

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Prepare Chicken Thighs: Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.

Brown Chicken Thighs &amp; Andouille Sausage: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Lightly season meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.

Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.

Add Spice: Add in 3 bay leaves, ½ - 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.

Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.

Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at High Pressure for 7 minutes, then 15 minutes Natural Release. After 15 minutes, turn Venting Knob to Venting Position to release remaining pressure.Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones. Add the shredded meat back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.

Serve:&nbsp;Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice.&nbsp;If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.

Make Instant Pot Gumbo:

This New Orleans Gumbo Recipe is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish!

New Orleans Gumbo

butter

all-purpose flour

onion

green bell pepper (chopped)

celery (chopped)

garlic

chicken broth

tomatoes

tomato sauce

Cajun seasoning ((without salt))

salt

okra (sliced 1/2" thick)

sausage

shrimp

scallions (sliced)

basmati rice

Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.

Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.

Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.

Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.

Serve over white rice and garnish with scallions.

You absolutely NEED this shrimp and sausage gumbo recipe from Delish.com in your back pocket. 

Easy Shrimp & Sausage Gumbo

c. all-purpose flour

green bell pepper, chopped

celery ribs, chopped

garlic,

andouille sausage, sliced into 1/2" pieces

tbsp. cajun seasoning (without salt)

kosher salt

black pepper

bay leaf

shrimp,

green onions, sliced

white rice,

Have you had authentic New Orleans gumbo?

Very easy to make , family loved it. I did add okra at the end with the shrimp and green onions. Worked out well. Thanks for the recipe, it’s a keeper!!

When adding shrimp to a recipe, I prefer to peel the critters completely; in order to retain the flavor from the shells, I boil them in a cup of water, and use that as part of the broth. This maintains the seafood flavor, and makes an easier eaten gumbo because no one has to deal with the shrimp tails. This method worked well for this yummy recipe.

very delicious, also added Okra. Thks for the quick easy Gumbo recipe

First time making gumbo.   I've made a lot of "fish stew" over the years using a basic recipe i learned watching my great uncle from South Carolina make it with what he caught himself, but never real gumbo.  But Picsweet makes "Gumbo Vegetables" and I'd been wanting to try it.  I made seafood gumbo, with shrimp, fish and crab instead of sausage and shrimp.  I also added some file even though the vegetable mix included okra.  The recipe was easy and worked great!  The stew was delicious and perfectly thickened!  Can't wait to try some other variations, including without tomatoes.  Thank you for this great recipe!

Very good.  I used 1/2 a jalapeño (in lieu of cayenne) when adding onion, celery & bell pepper.
I also added frozen okra after the 1 hour simmer but before adding the shrimp.

Just made this!! Family absolutely LOVED it!!!! Only thing I did different was I added the rice as it cooked to make it more of a Southern Gumbo. Kept all the other Ingredients  the same!! Thumbs up!!

Making it gluten free, the a/p flour doesn't thicken, so I used some cornstarch. Seemed like a quart of stock was too much. Added half a adobo pepper, and that was awesome.

I made this last night, it was delicious ! I added okra, and I only had smoked chicken sausage so I used that instead. Full of flavor & I will definitely make again.

Good recipe! I thought a quart of stock was perfect because the gumbo cooks for an hour and thickens. Great flavor. Very authentic, I think.

We loved it!  I’d have loved to add some okra, but well... it’s not generally available in our neck of the wood. Jalapeño peppers are, though, so we added one of those. And we used our own, homemade bone broth.  I’m looking forward to the leftovers, and I’ll definitely be adding this to our list of favorite recipes.

This was so easy! I added frozen okra about 5 minutes before I added the shrimp. I served it with cornbread.

I made it. It was great. Thanks for this easy recipe.

Tasted amazing I added okra but cooked it first in a separate pot until it was half done about 2-3 min then drained the water off and gently rinsed it. I added it at the very end with the shrimp

Made this dish and it was awesome! I used salted Cajun seasoning because that's all we had and it turned out a little too salty for our taste. Making it again today with okra, chicken, and unsalted seasoning. We will be making this dish regularly. Thank you for sharing!

I made this it was easy and full of flavor i added spinach when i added the shrimp. I also only added 3 cups of broth and 1 cup of water to try and cut the sodium. I agree that there is too much liquid will definitely try make it again with less liquid.

My family loved it.  I doubled the recipe. Good thing I did for second helpings and leftovers..  Took a while to prep. Mine had to much liquid wasn't thick enough. But the taste was great.  Next time I will add okra..

First time making gumbo.  The family loved it!!   We did add okra and some white fish but it would have been just as good without them. Also, the leftovers are very good the next day.  Thank you for sharing the recipe.  We’ll be making this again very soon.

https://streaming.hearstdigitalstudios.com/714402f2-0fe2-4354-bb9b-fb15cadc23e1/video_rover_16x9_1080p_hd_1539294537_12518.mp4

Skip The Trip To New Orleans and Make This Gumbo.

Gumbo Has Never Been Easier.

Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

Chicken Andouille Sausage Gumbo

chicken (boneless skinless breast and thigh recommended)

water

okra (1-inch slices (cut and frozen if fresh is not available))

water (to cook the okra)

unsalted butter

½ cups bell pepper (¼-inch dice, green and red)

celery (¼-inch dice)

garlic (minced)

Andouille sausage (cooked, sliced)

bay leaf (dried)

thyme (dried)

basil (dried)

cayenne pepper (or chili pepper (use less for lower spiciness))

gumbo file (Zatarain's)

In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.

Strain water and reserve.

Remove cooked chicken from the pot, allow it to cool then shred into small pieces. Cover and set aside.

In a medium-sized saucepan, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer for 7-9 minutes until tender, stirring occasionally.

Transfer okra to a colander, drain, then reserve.

In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. In the last 5 minutes make sure to continuously stir so the roux does not burn.

Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes.

Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.

Add bay leaf, thyme, basil, cayenne, pepper, and salt.

Add 4 cups of the reserved water (from step 2), mix well. You may add more water depending on how thick you want the gumbo.

Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.

Add cooked shredded chicken and simmer an additional 15 minutes.

Turn off heat, and slowly stir in the gumbo file. Do not reboil after adding as this tends to make the gumbo stringy. Taste and season with more salt and pepper as desired.

Serve over steamed rice.

https://www.youtube.com/watch?v=iUYvcIxW_f8

Get a taste of New Orleans cuisine at home with this delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe.
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🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/chicken-andouille-sausage-gumbo/

✅ INGREDIENTS:
• 2 pounds chicken
• 2 quarts water
• 1 pound okra
• ½ cup water
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cups yellow onion
• 1 ½ cups bell pepper
• ⅓ cup celery
• 2 cloves garlic
• 2 cups diced canned tomatoes
• 12 ounces Andouille sausage
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon gumbo file

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❤️ Thanks for watching!

You absolutely NEED this prawn and sausage gumbo recipe from Delish.com in your back pocket. 

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Instant Pot Gumbo

New Orleans Gumbo

Easy Shrimp & Sausage Gumbo

Chicken Andouille Sausage Gumbo

Easy Prawn & Sausage Gumbo

Top 5 gumbo recipe recipes from across the web

The most viewed gumbo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Gumbo

New Orleans Gumbo

Easy Shrimp & Sausage Gumbo

Chicken Andouille Sausage Gumbo

Easy Prawn & Sausage Gumbo

The most viewed gumbo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine