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.

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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:

• Bay leaf
• Dried basil
• Cayenne pepper
• Oregano
• Creole Seasoning 
• Thyme
• Worcestershire sauce

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.

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.

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.

How Long the Gumbo Cooks

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

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.

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 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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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.