If you are craving a flavorful, hearty dish that brings a taste of Louisiana right to your kitchen, this Instant Pot Cajun Shrimp and Sausage Gumbo Recipe is exactly what you need. Combining tender andouille sausage with succulent shrimp, along with the perfect blend of spices and vegetables, this gumbo is rich, comforting, and packed with authentic Cajun flavors. The Instant Pot speeds up the cooking process without sacrificing depth or complexity, delivering a satisfying meal in just 45 minutes that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this gumbo plays a vital role in building layers of flavor, texture, and color that come together in perfect harmony. From the smoky andouille sausage to the earthy okra and the robust spices, these essentials make this recipe both simple to prepare and impossible to forget.
- 12 ounces Andouille Sausage, sliced: Adds smoky, spicy depth that is classic Cajun gumbo.
- 12 ounces Shrimp, extra small: Provides tender, succulent seafood sweetness.
- 1 Onion, diced: Builds foundational savory flavor and balances spices.
- 1 Green bell pepper, diced: Adds a subtle sweetness and vibrant color.
- 10 ounces Frozen okra, sliced: Thickens gumbo naturally while adding unique texture.
- 14 ounces Diced tomatoes (one can): Brings acidity and brightens the overall flavor profile.
- ½ cup Flour: Essential for making the roux, the heart of the gumbo’s rich sauce.
- ½ cup Vegetable oil: Combines with flour to create the roux’s smooth base.
- 4 tablespoons Minced garlic: Adds pungent aroma and depth to the dish.
- 3 teaspoons Gumbo file: A special herb powder that adds earthiness and helps thicken the gumbo.
- 1 tablespoon Creole Seasoning: Packs a blend of spices that injects authentic Cajun heat and flavor.
- 2 tablespoons Worcestershire sauce: Deepens the savory profile with a touch of umami.
- 4 cups Chicken broth: The flavorful liquid base that ties all the ingredients together.
How to Make Instant Pot Cajun Shrimp and Sausage Gumbo Recipe
Step 1: Brown the Sausage
Begin by turning on your Instant Pot to the sauté function. Add the sliced andouille sausage and cook until it’s beautifully browned on all sides. This caramelization adds incredible flavor to your gumbo. Once browned, remove the sausage and set it aside. Don’t forget to deglaze the pot with a splash of chicken broth, scraping up those flavorful browned bits stuck to the bottom. That’s pure gold for your gumbo’s base.
Step 2: Prepare the Roux
Next, pour in the vegetable oil and sprinkle the flour right into the Instant Pot. Stir constantly to combine them and create a smooth roux. Cook it slowly over medium heat for about 10 minutes until it turns a rich, deep brown. This step is the absolute secret to achieving that authentic Cajun flavor, so patience here pays off big time!
Step 3: Sauté the Aromatics
Once your roux has reached its perfect color, it’s time to add the diced onion, minced garlic, and green bell pepper. Cook these for about 5 minutes until the vegetables are soft and their wonderful flavors meld with the roux, setting the stage for the rest of the gumbo.
Step 4: Add Remaining Ingredients
Return the browned sausage to the pot and stir in the frozen okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and chicken broth. Give it all a good stir to combine everything evenly. This mixture already smells incredible and promises even more flavor as it cooks!
Step 5: Pressure Cook
Seal the Instant Pot lid and make sure the pressure valve is in the ‘sealing’ position. Set the pot to cook on high pressure for 10 minutes. This step tenderizes the ingredients perfectly while letting the flavors marry beautifully in a fraction of the usual cooking time.
Step 6: Release Pressure & Add Shrimp
Once the cooking time is up, perform a quick release of the pressure carefully. Open the lid and stir in the shrimp. Let the shrimp sit in the hot gumbo for 5 minutes to cook through and turn that delightful pink, tender and juicy.
Step 7: Serve
Give the gumbo a final taste, adjusting the seasoning if needed. Garnish with freshly chopped parsley or green onions if you like, and serve piping hot. Traditionally enjoyed over steamed white rice, this Instant Pot Cajun Shrimp and Sausage Gumbo Recipe will warm your soul with every bite.
How to Serve Instant Pot Cajun Shrimp and Sausage Gumbo Recipe
Garnishes
Fresh garnishes make all the difference with gumbo. Sprinkle freshly chopped parsley or green onions on top to add a burst of color and fresh herbal brightness that contrasts beautifully with the rich stew.
Side Dishes
Serve your gumbo alongside classic white rice for authentic comfort, or try a crusty baguette to soak up all that flavorful sauce. For a lighter option, a crisp green salad with a tangy vinaigrette perfectly balances the gumbo’s richness.
Creative Ways to Present
Consider serving this Instant Pot Cajun Shrimp and Sausage Gumbo Recipe in individual bowls garnished with a lemon wedge to brighten each bite. Or go bold and pile it over creamy grits for a Southern twist. Either way, it’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Let your gumbo cool to room temperature before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 days, making for incredibly satisfying next-day meals that taste even better.
Freezing
This gumbo freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy a taste of Cajun comfort anytime.
Reheating
Reheat gumbo gently on the stovetop over medium heat, stirring occasionally until warmed through. You may want to add a splash of water or broth to loosen the consistency if it thickens during storage. Resist microwaving if possible to preserve the texture of the sausage and shrimp.
FAQs
Can I use fresh okra instead of frozen?
Absolutely! Fresh okra works great in this recipe. Just slice it similarly and add it at the same time as the other ingredients. It will help thicken the gumbo and add that distinctive flavor.
What if I’m not a fan of seafood?
No problem! You can easily skip the shrimp or replace it with chicken pieces for a delicious twist that still honors the gumbo spirit.
How spicy is this gumbo?
The Creole seasoning and andouille sausage give the gumbo a moderate kick. If you prefer it milder, reduce the amount of seasoning or choose a milder sausage. For extra heat, add cayenne pepper or hot sauce.
Can I make the roux ahead of time?
Yes, you can make the roux in advance and store it in an airtight container for a day or two. When you’re ready, proceed with the recipe from the step where you add the aromatics, saving you some time.
Is it okay to use a different sausage?
While andouille sausage is traditional and packs great flavor, you can use smoked kielbasa or another smoked sausage if you prefer. Just ensure it’s sliced and cooked properly to develop those rich textures.
Final Thoughts
This Instant Pot Cajun Shrimp and Sausage Gumbo Recipe is a wonderful way to bring authentic Cajun flavors into your home kitchen with ease and speed. It’s an irresistible blend of smoky sausage, tender shrimp, and spices that warms your heart and satisfies your cravings. Trust me, once you make this gumbo, it will become a beloved go-to for family dinners and special gatherings alike. So grab your Instant Pot and get cooking — your taste buds are in for a joyful ride!
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Instant Pot Cajun Shrimp and Sausage Gumbo Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Instant Pot
- Cuisine: Cajun, Southern American
Description
This Instant Pot Gumbo recipe brings the rich, bold flavors of Cajun cooking to your kitchen with a quick and easy pressure-cooked method. Loaded with smoky Andouille sausage, tender shrimp, and a medley of vegetables simmered in a deeply flavorful roux-based broth, this hearty dish is perfect for a comforting family meal. Ready in just 45 minutes, it captures authentic Southern flavors with minimal fuss.
Ingredients
Protein
- 12 ounces Andouille Sausage, sliced
- 12 ounces Shrimp, extra small
Vegetables
- 1 Onion, diced
- 1 Green bell pepper, diced
- 10 ounces Frozen okra, sliced
- 14 ounces Diced tomatoes, one can
Base & Roux
- ½ cup Flour
- ½ cup Vegetable oil
- 4 tablespoons Minced garlic
Seasonings & Liquids
- 3 teaspoons Gumbo file
- 1 tablespoon Creole Seasoning
- 2 tablespoons Worcestershire sauce
- 4 cups Chicken broth
Instructions
- Brown the Sausage: Turn on the sauté function of the Instant Pot and add the sliced Andouille sausage. Cook until browned on all sides to develop deep flavor. Remove the sausage and set aside. Deglaze the pot with a splash of chicken broth, scraping up any browned bits for extra taste.
- Prepare the Roux: Add vegetable oil and flour to the Instant Pot. Stir constantly to combine and cook for about 10 minutes, until the roux turns a rich brown color, forming the flavorful base of the gumbo.
- Sauté the Aromatics: Stir in diced onion, minced garlic, and green bell pepper to the roux. Cook for an additional 5 minutes to soften the vegetables and enhance their flavors.
- Add Remaining Ingredients: Return the browned sausage to the pot. Add frozen okra, canned diced tomatoes, gumbo file powder, Creole seasoning, Worcestershire sauce, and chicken broth. Stir well to incorporate all components.
- Pressure Cook: Close the Instant Pot lid, ensuring the pressure valve is set to ‘sealing.’ Set the pot to cook on high pressure for 10 minutes to meld flavors and cook ingredients thoroughly.
- Release Pressure & Add Shrimp: Perform a manual quick release to release the pressure safely. Open the lid, add the shrimp, and stir. Let the shrimp cook in the hot gumbo for 5 minutes until they turn pink and are cooked through.
- Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or green onions if desired. Serve the gumbo hot over steamed rice or on its own for a satisfying meal.
Notes
- Using an Instant Pot greatly reduces cooking time while deepening flavors.
- Be sure to stir the roux constantly to prevent burning and achieve the perfect color.
- Gumbo file powder adds an authentic earthy flavor and slightly thickens the stew.
- You can substitute chicken or turkey sausage if Andouille is unavailable.
- For a spicier gumbo, add cayenne pepper or hot sauce to taste.
- Serve with steamed white rice and crusty bread for a complete meal.
