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Easy Gumbo Recipe (Instant Pot Version)

Gumbo is a beloved staple of Southern cuisine, particularly associated with the rich culinary traditions of Louisiana. This thick, hearty stew is filled with a combination of meats, seafood, and vegetables, flavoured with a unique blend of spices. Traditionally, gumbo is a labour of love that requires hours of simmering, but with the advent of the Instant Pot, making this delicious dish has never been easier or quicker. In this article, we present an easy gumbo recipe that you can whip up in your Instant Pot, perfect for a warm family meal or a gathering of friends.

Ingredients

For the Gumbo:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 450g chicken thighs, boneless and skinless, cubed
• 225g smoked sausage, sliced (andouille or your choice)
• 1 can (400g) diced tomatoes
• 750ml chicken stock
• 350g okra, sliced (fresh or frozen)
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 450g raw shrimp, peeled and deveined (optional)
• 4 tablespoons fresh parsley, chopped (for garnish)
• Cooked rice, to serve
• Hot sauce, for serving (optional)

Instructions

1. Sauté the Vegetables: Start by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat. Once hot, add the onion, green bell pepper, and celery (the “holy trinity” of Cajun cooking). Cook for about 3-4 minutes, stirring regularly, until the vegetables are softened.

2. Add Garlic and Meats: Stir in the minced garlic and cook for an additional 30 seconds, fragrant. Next, add the chicken thighs and sliced sausage. Cook for another 5 minutes, allowing the chicken to brown slightly.

3. Incorporate the Remaining Ingredients: Pour in the diced tomatoes (with their juice) and chicken stock. Add the okra, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.

4. Pressure Cook: Close the lid of the Instant Pot and ensure the vent is in the sealing position. Select the pressure cook function and set the timer for 15 minutes. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes; then, carefully do a quick release to let out any remaining steam.

5. Add Shrimp: Open the lid and stir in the raw shrimp. Select the sauté function again and cook the gumbo for a further 5 minutes, or until the shrimp are pink and opaque. Remove the bay leaves before serving.

6. Serve: Ladle the gumbo into bowls over a generous serving of rice. Garnish with fresh parsley and serve with hot sauce on the side for those who enjoy a bit of extra heat.

Tips for Customisation

• Protein Variations: Feel free to customise your gumbo by adding other proteins such as crab, crawfish, or even tofu for a vegetarian option.
• Spice Level: Adjust the cayenne pepper to suit your taste. If you prefer a milder flavour, you can reduce the amount or omit it entirely.
• Thickening the Gumbo: If you prefer a thicker gumbo, you can add a roux at the beginning of the cooking process or sprinkle in some finely crushed filé powder (ground sassafras leaves) just before serving.

Conclusion

Making a delicious gumbo in the Instant Pot is not only quick and easy but also yields a flavourful dish that brings the essence of Creole and Cajun cooking to your dining table. The combination of tender chicken, smoky sausage, and sweet shrimp, along with the vibrant flavours of the vegetables and spices, makes this a comforting meal any time of year. With minimal prep and cooking time, this gumbo recipe is sure to become a go-to favourite in your home. Enjoy your culinary journey into the heart of Louisiana’s cuisine!