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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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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.

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.

Spices

The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. For mild gumbo omit the cayenne pepper. You will need the following:

chopped celery, onions, and sausage for Instant Pot Gumbo

What Type of Chicken to Use

I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.

What Type of Shrimp to Use

Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.

I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.

Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.

You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.

Buy large shrimp. No one likes those baby shrimp and they are harder to cook with.

Can You Add Other Seafood?

Absolutely! I often toss in jumbo lump crab along with the shrimp. Some also use crab legs in the shell. Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.

How to Create a Roux


A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.

The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!

Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.

4 collage photos of sausage cooking in an Instant Pot, roux for gumbo, and chopped vegetables in an Instant Pot

Holy Trinity Vegetables

In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.

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

Can You Substitute Okra?

Sure, if you want. I have no suggestions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.

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.

How to Store/How Long It Will Last in the Fridge

You can store leftovers tightly covered and sealed in the fridge for 3-4 days.

Can I Freeze Gumbo?

You can freeze this gumbo for up to 6 months in tightly sealed containers.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

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.

Instant Pot Soup Recipes

Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup

Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
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Instant Pot Black Bean Soup

Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings

Instant Pot Shrimp and Grits
Instant Pot Red Beans and Rice

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

Check out my Slow Cooker Crockpot Gumbo recipe.

chicken and seafood instant pot gumbo in a white bowl
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5 from 71 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.
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
  • 1 pound 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
  • 24 oz chicken broth 3 cups
  • 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 spices, garlic, and worcestershire sauce to the pot.
  • Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir.
  • 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

Notes

  • For mild gumbo omit the cayenne pepper.
  • You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
  • Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
  • The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
     
  • Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
  • I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
     
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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
Recipe Rating




Ann H

Sunday 27th of August 2023

My husband and I loved this recipe! Thank you for sharing. We added the jalapeño for more heat & it was perfect! No tomatoes. We’ll make this again!

staysnatched

Sunday 27th of August 2023

Glad to hear it!

Mary H.

Wednesday 3rd of May 2023

I am born and raised in southwest Louisiana and this recipe looks pretty good. I know that in New Orleans they do indeed cook shrimp and sausage together. Just a little FYI, if you want your gumbo to taste more like a seafood gumbo don't add the sausage. The flavor can over power the seafood and all you will taste is sausage. Looks good!

Courtney

Thursday 26th of January 2023

This looks delicious!! I see in the recipe it calls for Better than Bullion and Chicken broth. I make my own broth (using the Instant Pot with chicken bones/parts and veggies and cook for 3 hours). Do I still need to use Bullion? Thank you!

John

Friday 27th of January 2023

@staysnatched,

Its the truth...mama liked my gumbo...people at work like the way it smells...ill always have something i luv to eat...cant stop making it...THANXXX

staysnatched

Thursday 26th of January 2023

It’s optional for flavor.

Sunday 8th of January 2023

This looks and smells great. Unfortunately I keep getting a BURN message on my instant pot. Followed the directions to a tee. No idea why this is happening.

staysnatched

Sunday 8th of January 2023

I don’t know either. What step is it happening? Try making your roux on the stove instead.

CajunCookin

Friday 9th of December 2022

IT'S WINTER TIME!! 'TIS THE SEASON FOR GUMBO!!