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Instant Pot Cajun Shrimp and Sausage Gumbo Recipe

Instant Pot Cajun Shrimp and Sausage Gumbo Recipe You'll Love

This Instant Pot Cajun Shrimp and Sausage Gumbo Recipe combines shrimp, sausage and spices, quick to make and bursting with Louisiana flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun, Louisiana
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gumbo
  • 1 lb Andouille Sausage A smoky essential; can't go wrong with this traditional flavor.
  • 1 lb Shrimp Opt for fresh or frozen for a delightful sweetness; thaw frozen shrimp beforehand.
  • 2 tbsp Vegetable Oil Needed for sautéing; olive oil is a great substitute if desired.
  • 1/3 cup Flour Key for making a rich roux; use gluten-free flour for a gluten-friendly option.
  • 1 medium Onion Adds a lovely sweetness; shallots work wonderfully too if you prefer a milder taste.
  • 3 cloves Garlic Fresh is best for an aromatic punch, but garlic powder is a handy backup.
  • 1 medium Green Bell Pepper Essential for texture and flavor; diced celery can substitute in a pinch.
  • 1 cup Frozen Okra A traditional thickener that adds distinct flavor; use fresh if you have it.
  • 1 can (14.5 oz) Canned Diced Tomatoes Adds acidity and moisture; fresh tomatoes can brighten the dish even more.
  • 1 tbsp Gumbo File Important for that authentic taste, though it can be skipped if you don't have it.
  • 2 tbsp Creole Seasoning Adjust the seasoning to your spice tolerance; it's the heart of this gumbo.
  • 1 tbsp Worcestershire Sauce Deepens the umami flavors; soy sauce can be a tasty alternative.
  • 4 cups Chicken Broth The flavorful base; opt for vegetable broth for a vegetarian version.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to the sauté function. Add sliced andouille sausage and cook for about 5–7 minutes until browned and crispy, stirring occasionally. Remove the sausage and set aside.
  2. Pour a splash of chicken broth into the pot, using a wooden spoon to scrape up the flavorful browned bits left behind. Allow the broth to simmer for about 1–2 minutes.
  3. Add vegetable oil to the pot, then sprinkle in the flour while stirring constantly. Cook for about 10 minutes, adjusting the heat to achieve a deep brown roux.
  4. Add diced onion, minced garlic, and diced green bell pepper to the pot. Sauté these veggies for about 5 minutes until softened and fragrant.
  5. Return the browned sausage to the pot, then add the frozen okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and the remaining chicken broth. Stir well to combine.
  6. Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
  7. Once the cooking time is complete, carefully perform a quick release. Open the lid and stir in the shrimp. Allow the residual heat to cook the shrimp for about 5 minutes.
  8. Adjust seasoning as needed, adding more salt or Creole seasoning to your preference. Garnish with chopped parsley or green onions. Serve hot over rice or alongside a baguette.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

This gumbo recipe is versatile; feel free to modify the recipe with your favorite veggies or proteins.

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