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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

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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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instant pot red beans and rice in a brown bowl with bread
instant pot red beans and rice in a white bowl
shrimp and grits on a white plate

Pin this recipe for later here. 

Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes like Instant Pot Collard Greens, Southern Baked Mac and Cheese, Instant Pot Southern Green Beans, and Southern Cornbread.

chicken and seafood instant pot gumbo in a white bowl
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5 from 26 votes

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.
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
Author Brandi Crawford

Ingredients

White Rice

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

Gumbo

  • 2 6 oz skinless chicken breasts
  • 1 pound raw shrimp
  • 1 chicken andouille sausage link sliced into pieces
  • 1 cup green peppers chopped
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • 1-2 cups frozen okra chopped
  • 1 tbsp minced garlic I used jarred
  • 1-2 tbsp Better Than Bouillon Chicken Base 2 tablespoons will have it on the saltier side
  • 1 14.5 oz can reduced-sodium chicken broth
  • 2 tsp olive oil
  • 4 tbsp butter
  • 1 cup water
  • 4 tbsp all-purpose flour
  • 1/2 cup diced tomatoes optional

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 12 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 tbsp 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 tbsp 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 veggie 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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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Reader Interactions

Comments

    • Brittany Mahnke

      5 stars
      This recipe is incredible. I have it printed out incase the internet is down. Not only does this recipe provide levels of flavour and give you a gumbo that’s out of this world – it’s also easy to follow. I’m a bottle of wine down and finessed through this recipe. So delicious. Well done! 🙂 Mise en place makes this recipe simple.

      Incredible!

      Reply

    • Linds

      2nd time i have made this at the request of my other half. It looks and smells amazing, he said it’s amazing. Unfortunately i can’t eat shellfish! Everything i have made from the stay snatched website has been amazing. So much flavor in everything!

      Reply

  8. Jenn jG

    5 stars
    Yum this recipe looks delicious! I love anything with shrimp and I love how since it seems! Going to have to give it a try

    Reply

  19. Jen Walker

    I really want an Instant Pot, and what a great way to break one in! I’ve not had gumbo in a long time, and this looks delicious!

    Reply

  27. Joanna

    The gumbo looks so yummy! And it’s amazing how quick it is to make. I actually have some prawns in my freezer and was wondering what recipe to use them in. This sounds like it could be a winner.

    Reply

  34. Rachel

    This looks great – thoughts on doubling it in the instant pot? Is that too much food that cook at once? Have a big crowd coming today.

    Reply

  37. April B Eldridge

    Being born and raised in Louisiana, I have been making roux since I was knee high to a duck. It has always taken me 30+ minutes to make it on the stove. How is it that the saute feature on the IP is able to get it done faster? I’m very new to the IP game.

    Now, if we could just figure out how to boil crawfish and make king cakes in this thing, that would be great. LOL

    Reply

    • staysnatched

      It isn’t the saute feature that speeds up the process. It’s the pressure cooking technology that cooks the rice faster and the actual gumbo faster. I’m with you on the king cakes! I thought about doing one, but got scared! Crawfish should be fairly easy. You’ve just given me an idea for another recipe!

      Reply

  38. Taylor

    5 stars
    This is fantastic! Followed it to a T except forgot the garlic. I used the red can of Slap Ya Mama and it had a great kick to it! Never been able to successfully make gumbo until today- thank you thank you thank you!! My Louisianan husband loved it. Will be keeping this recipe forever.

    Reply

    • staysnatched

      I am SO happy that you enjoyed this recipe. So glad your Louisianan husband loved it. I hope you try more of my recipes.

      Reply

  40. T

    5 stars
    Made this tonight. Instructions for the Roux are great, best I’ve ever had one turn out when I did it this way. I did have to substitute the bullion and broth and water for the kind of chicken broth I can have (I’m MSG intolerant) so I added a little Filé but this was easily one of the best Gumbos I’ve ever had (I might even have enjoyed it more then Emeril’s in Vegas)

    Reply

    • staysnatched

      Wow! Your comment really warmed my heart. Thanks so much for trying this recipe. I am glad you enjoyed it. It is one of my favorites. My family always requests that I make this gumbo when they visit. I hope you try more of my recipes.

      Reply

      • Baygirl

        I read in the instructions for the instapot that adding flour to a recipe can cause it to burn on the bottom. Has anyone had a problem with that..

        Reply

        • staysnatched

          I’ve added cornstarch and flour to the pot and never had a problem. I only add it if liquid is involved.

          Reply

  43. Kate

    5 stars
    Delicious! I made this almost exactly per the instructions, just used a pack of frozen gumbo vegetables and only added 1 tablespoon of Better Than Bullion (personal preference), and this was the best gumbo I have made! I am not an accomplished cook so I appreciate the step-by-step descriptions, especially the roux which was amazingly simple with very tasty results.

    Thank you so much for sharing! This is definitely bookmarked as a favorite!

    Reply

  44. Amy Plá

    5 stars
    Hi Brandi. I live alone and I need to know if I can successfully freeze this recipe in small portions since I don’t know anyone who can tolerate any kind of spice. Any suggestions?
    Your recipes are awesome and the step-by-step instructions and photography are truly outstanding. Thank you so much!

    Reply

    • staysnatched

      Hi there, thank you so much! I would freeze the gumbo in sealable bags or airtight containers. I would not freeze the rice. To defrost, remove it from the freezer and allow it to thaw some before reheating.

      Reply

      • Amy Plá

        5 stars
        Brandi, just made your recipe and it turned out absolutely DELICIOUS! I used Andouille sausage and decided to use fresh okra instead of frozen. I blanched whole okra in boiling water for two minutes and then submerged them in an ice bath. I love it when the okra remains bright green, so I sliced then in “wheels” and added them along with the shrimp at the end! I also used both red and green peppers because I love the taste of both along with the additional colors.
        Can’t thank you enough for the recipe. I will definitely freeze it as you suggested, keeping rice separate. Looking forward to trying some of the other recipes you posted.

        P.S. Do tell us about the origin of your website name. ????

        Reply

  45. Mezzogmom

    5 stars
    I made this recipe tonight and it was great. I used andouille sausage and added file powder, but other than that followed your instructions. Thank you for a great recipe with great flavor!!!!

    Reply

  46. Maggie

    5 stars
    Hi! I love this recipe SO much. My dad has been making his special gumbo for our family since I was a little girl, and I must say, this recipe might be better than his! I have made this recipe twice, and both times, I’ve gotten the “burn” warning right before the Instant Pot is about to pressurize. Even after cleaning out the pot and finally getting it to come to pressure, I’ve never been able to let the gumbo cook the entire 15 min without getting the burn warning. Luckily it’s normally cooked through and thick enough to serve anyways, but do you have any recommendations on how to not get the burn notification?

    Reply

  47. Karen

    5 stars
    Pure Magic!! I am a New Orleans native and was so impressed with the ease and the deep well blended flavors of this gumbo as was my family. It was gone in a flash. We doubled the recipe, added some filé, skipped the rice and subbed riced cauliflower. The bag of frozen okra, sliced, was key to the creamy thickness. It disappeared into the deliciousness. Better than some we had last week while home visiting. Can’t wait to make it again. Thank you!!

    Reply

  48. Ann Schmidt

    My family is in agreement that this is by far the best recipe that has come out of our instant pot to date. Fantastic!

    Reply

  49. Kelsey

    5 stars
    This was STUPID good. As in, my entire family ate it wordlessly and got up for seconds, even thirds. Best gumbo I’ve ever had!!! I used xanthan gum instead of flour for the roux and i found i had to add about 2.5 tsp to get it to the right consistency, but that could also be because I didn’t use okra. Thanks again for the amazing recipe!

    Reply

  50. Keri

    5 stars
    THIS WAS EVERYTHING! I made this tonight and it was amazing. So flavorful. Just enough spice. It thickened up perfectly. I used crab claw meat (wild caught) from our seafood dept, because I was being cheap and lazy and it was delicious. I used medium wild caught shrimp and they were big enough for taste but didn’t overpower the chicken, sausage or crab. This will be made many time in the future. Thank you!!

    Reply

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