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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo is an easy pressure cooker recipe with shrimp, okra, rice, and New Orleans cajun spicy Creole seasoning. The dish is prepared by creating a roux to thicken. This is the perfect comfort food dish that can be whipped up on weeknights.

chicken and seafood instant pot gumbo in a white bowl

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

This recipe was originally published in 2017. It has since been updated.

Louisiana seafood and chicken gumbo is usually served every year for Christmas dinner in my family. We take a break from the traditional turkey feast and switch it up a little bit.

The Instant Pot saves so much time with this recipe. Cooking rice can take forever on the stove. With the Instant Pot, I added the rice and water. Set the pot for 12 minutes, and then I chopped up all of the veggies needed for the gumbo and gathered the spices. You can also serve this dish with brown rice if you wish, check out my Instant Pot Brown Rice recipe here.

What I love most about the Instant Pot is you can multi-task without having to keep a close eye. That level of peace of mind is so rewarding.

chopped celery, onions, and sausage for Instant Pot Gumbo

How to Make Instant Pot Gumbo

  1. Add olive oil and sausage to the Instant Pot on the Saute function.
  2. Brown the sausage on both sides and remove from the pot.
  3. Add additional oil, butter, and flour to the oil to create a roux.
  4. Add in green peppers, onions, and celery.
  5. Add seasonings, garlic, Worcestershire, chicken breasts, chicken broth, diced tomatoes, okra, and Better than Bouillon.
  6. Pressure cook.
  7. Remove the chicken breasts from the pot and shred. Return the chicken to the pot with raw shrimp and cook until bright pink.
  8. Serve the gumbo over rice.
4 collage photos of sausage cooking in an Instant Pot, roux for gumbo, and chopped vegetables in an Instant Pot

Louisiana Gumbo Background

Every time I visit New Orleans I make sure to get my fix of delicious gumbo. Jambalaya and beignets are consumed….so is crawfish.

The list goes on and on. I truly love Creole cuisine. I would love to fly to New Orleans just for a foodie excursion. 

The key to great gumbo lies in the herbs, spices, and the ROUX. A roux is a thickening agent. It helps keep a dish from being too watery and soupy. A roux combines oil and flour.

I typically use butter and flour when I create a roux. Herbs and spices are just as important. The right herbs will provide amazing flavor for the gumbo.

collage photo of 4 photos of chicken breasts in an Instant Pot for gumbo
Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

When Do You Add Flour to Gumbo?

You add the flour to the pot after you have added oil, and the oil is hot. Whisk the flour into the oil. Stir continuously until the roux forms.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

How Long the Gumbo Cooks

Pressure cook the gumbo for 15 minutes, with a natural release of steam of 10 minutes.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

What is the Difference Between Gumbo and Jambalaya

Jambalaya is primarily a rice dish. Gumbo is more of stew or thick soup. The ingredients for jambalaya are cooked with the rice. Gumbo is served over rice. You can read more about The Difference Between Gumbo and Jambalaya here.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Is Gumbo Supposed to Be Thick?

Yes, gumbo is meant to be thick. The roux really is key here.

Okra will also help thicken the gumbo, some refer to it as a slimy thickener.

Can You Eat Gumbo Without Rice?

Absolutely. However, it is traditionally served with rice.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Can I Freeze Gumbo?

You can freeze this gumbo for up to 8 months in tightly sealed containers.

Instant Pot Gumbo Tips

  • This dish is not overly spicy. If you are strongly opposed to spicy, eliminate the cayenne pepper. If you prefer an added kick, you can add chopped jalapeno for additional spice. 
  • There are so many different ways to prepare gumbo, in terms of meat. You can go with seafood only and use items like shrimp, crab, crab legs, scallops, white fish, oysters and more. You can use whatever cut of chicken and type of sausage you want. 
  • I opted for chicken breast and chicken sausage so that I could lighten-up the recipe some, while still experiencing the amazing taste. Definitely, add whatever you feel will work best for you. 
  • If you wish to make this recipe keto, substitute the flour in the recipe for 1 teaspoon of xanthan gum.

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chicken and seafood instant pot gumbo in a white bowl
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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo with shrimp is an easy pressure cooker recipe with okra, Creole seasoning that is Cajun and spicy.
Save this recipe here.
Course dinner, lunch
Cuisine Cajun, Creole
Keyword instant pot gumbo, louisiana gumbo recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 390kcal

Ingredients

White Rice

  • 1 1/2 cups water
  • 1 cups long grain enriched white rice Rinsed

Gumbo

  • 2 tablespoons olive oil Divided into 2 portions.
  • 10 oz andouille sausage link Sliced into pieces, I used andouille chicken sausage
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 6 oz skinless chicken breasts
  • 1 cup chopped green peppers
  • 1 cup chopped celery
  • 1 cup chopped onion I use white onion.
  • 1-2 cups frozen chopped okra
  • 3 garlic cloves
  • 1 tablespoon Better Than Bouillon Chicken Base
  • 14.5 oz chicken broth
  • 1 cup water
  • 1/2 cup diced tomatoes optional
  • 1 pound raw shrimp

Seasonings

Instructions

White Rice

  • Add 1 1/2 cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 3 minutes
  • When complete, allow the steam to release naturally for 10 minutes instead of quick release.

Gumbo

  • Turn the Instant Pot on the Saute function. Add 1 tablespoon of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.
  • Remove the chicken sausage from the pot. Add the butter and remaining tablespoon of olive oil to the pot. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
  • Continue to whisk until the roux turns peanut butter brown. It should turn brown within a few minutes of whisking. Press Keep Warm/Cancel on the Instant Pot so the roux does not burn.
  • Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggies are soft.
  • Add all of the seasonings, garlic, and worcestershire sauce to the pot.
  • Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir. Add the water.
  • Place the chicken breasts in the pot and return the chicken sausage to the pot.
  • Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.
  • Remove the chicken from the pot and shred. 
  • Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.
  • Cook for a few minutes until the shrimp turns bright pink.
  • Serve the gumbo alongside the cooked white rice.

Video

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Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 390kcal | Carbohydrates: 34g | Protein: 32g | Fat: 16g
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Recipe Rating




Shauna

Thursday 25th of February 2021

I’m that person, who had the instant pot chilling the basement and only used it once. So last week, I brought mine to so kitchen and the rest was history. I made this gumbo exactly as you directed. It was ah-mazing! I did add a pound of crab legs to mine to make it extra special. For a few months now, I’ve wanted to learn the process for gumbo. So I’m happy to find a recipe that’s easy to follow.

staysnatched

Monday 1st of March 2021

Yay! I'm glad you enjoyed the gumbo.

Karen Peay

Wednesday 17th of February 2021

Talk about DELISH! Outstanding

staysnatched

Thursday 18th of February 2021

Yay! I'm so glad you enjoyed it.

Austin W.

Tuesday 16th of February 2021

I made this today in celebration of Fat Tuesday! I was looking for an instapot recipe since I didn’t plan ahead. This one is a winner!! It was so so good! I bit spicy, as I had to come up with a plan B for the littles BUT more for me and the hubs. I will def make this again and again. If you are sensitive to spicy or have your own littles, I recommend cutting out the cayenne or cutting back to 1/4 tsp.

Enjoy!! You will not be sorry!!

staysnatched

Thursday 18th of February 2021

Wonderful! I'm so glad you enjoyed it.

Maisha Dible

Sunday 14th of February 2021

Mouth watering-DELICIOUSNESS. Run don’t walk to make this recipe!! So damn good I didn’t make enough for leftovers 😩!! Will make again soon!!

staysnatched

Monday 15th of February 2021

haha love it!

Megan

Friday 12th of February 2021

YO! This is my first time making this recipe and the first time ever using my Instant Pot. Brandi's instructions were so easy to follow for a new instant pot user and let me tell you, the gumbo is AMAZING! The flavors are there and has me thinking I'm in New Orleans! Thanks again for the content and I'm excited to try more

staysnatched

Sunday 14th of February 2021

You're welcome! I hope you enjoy the other recipes.