Instant Pot Louisiana Gumbo with Chicken and Shrimp

Instant Pot Louisiana Gumbo with Chicken & Shrimp

🕒 Prep Time

15 minutes

⏱ Cook Time

35 minutes

🍽 Servings

4–6

🛒 Ingredients

Protein

• 450 g (1 lb) boneless chicken thighs, bite-sized

• 300 g (10 oz) raw shrimp, peeled & deveined

Roux

• ½ cup neutral oil (vegetable or canola)

• ½ cup all-purpose flour

Vegetables (Holy Trinity)

• 1 large onion, finely chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

Flavor Base

• 4 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp Cajun seasoning

• ½ tsp dried thyme

• ½ tsp dried oregano

• ½ tsp black pepper

• ½ tsp cayenne (optional, to taste)

• 1½ tsp salt (adjust later)

Liquids

• 4 cups chicken stock (warm)

• 1 tbsp Worcestershire sauce

Finish

• 1 cup sliced okra (fresh or frozen)

• 3 green onions, sliced

• Fresh parsley

• Cooked white rice, for serving

👩‍🍳 Instructions (Instant Pot)

Step 1: Make the Roux

1. Press Sauté (High).

2. Add oil and flour.

3. Stir continuously for 12–15 minutes until deep brown (chocolate color).

   ⚠️ Do NOT stop stirring — roux burns fast.

Step 2: Build the Base

4. Add onion, bell pepper, and celery directly into the roux.

5. Sauté 3–4 minutes until softened.

6. Add garlic and sauté 30 seconds.

Step 3: Season & Pressure Cook

7. Add chicken, spices, Worcestershire sauce, and salt.

8. Pour in warm chicken stock slowly while stirring.

9. Cancel sauté.

10. Secure lid → Pressure Cook (High) 12 minutes.

11. Natural release 10 minutes, then quick release.

Step 4: Add Shrimp & Okra

12. Add shrimp and okra.

13. Press Sauté (Low) and cook 5 minutes until shrimp are pink.

Step 5: Finish

14. Stir in green onions & parsley.

15. Taste and adjust seasoning.

🍚 To Serve

Serve hot over steamed white rice with extra green onions and hot sauce.

❓ Q & A

Q1: Can I skip making roux?

No. Roux is the soul of gumbo — skipping it changes the dish completely.

Q2: Can I use chicken breast instead?

Yes, but thighs are juicier and more traditional.

Q3: Can I add sausage?

Absolutely. Add smoked andouille sausage (200 g) with the chicken.

Q4: Is okra necessary?

Optional, but it adds authentic thickness. You can substitute file powder at the end.

Q5: Can I make it less spicy?

Yes. Reduce cayenne and use mild Cajun seasoning.

Q6: Can I freeze gumbo?

Yes! Freeze without rice for up to 3 months.

Q7: Why is my gumbo thin?

• Roux too light

• Needs more simmer time

• Add extra okra or a pinch of file powder

Q8: Instant Pot burn warning?

• Always deglaze properly

• Add warm stock slowly

• Stir well before pressure cooking