Let me start off by saying if you are still following me – thanks! Over the last couple of years I went back to school for a degree in Early Childhood Education. I graduated in the spring and began teaching third grade this past fall. It has been a whirlwind! I often find myself trying to figure out where I found recipes that I tried and liked – and I haven’t been blogging so they weren’t here! The travesty! Therefore, my new years resolution is to return to blogging recipes I try.
If you have a connection to the internet, then you know about the gadget that is sweeping the nation – the Instant Pot. I’d been hearing about these for the last year or so but just got one for myself during the holidays (I got the CrockPot brand and I love it!). I’ve only made a few things in it, but last night’s recipe was the one that I wanted to use as my return to you guys. We had our second snow day in a little over a month, and when we have cold weather I feel like I have three options: soup, chili, or gumbo.
This recipe for Instant Pot gumbo sounded pretty tasty so I gave it a try. It was delicious! I did find it to be a bit salty so my modified recipe will reflect changes for that. I was not sure if it was because I used andouille sausage from a meat market (it looked very seasoned) or that it just called for too much Creole seasoning. I’m going to cut the amount of Creole seasoning in half – you can always add more but cannot take it out once it’s done! This recipe cooked very quickly and was delicious!
Instant Pot Chicken, Shrimp, and Andouille Gumbo
Modified from Stay Snatched
6 oz. chicken breasts (I used half of a deboned, shredded rotisserie chicken from Sam’s)
1 lb. medium to large raw shrimp, peeled
1 link andouille sausage, cut into bite size rounds
1/2 green bell pepper, diced
1/2 yellow onion, diced
1 stalk celery, diced
1 pkg. frozen chopped okra, thawed
1 tbsp minced garlic
2 tbsp Better Than Bouillon chicken base
1 can chicken broth
2 tbsp olive oil
4 tbsp butter
4 tbsp all-purpose flour
3 cups water
1/2 cup diced tomatoes
a few drops of Liquid Smoke
1 bay leaf
1 tsp dried basil
1 tsp dried oregano
1/2 – 3/4 tsp cayenne pepper (to taste)
1.5 tsp Tony’s Creole Seasoning
1/2 tsp dried thyme
1 tbsp Worcestershire sauce
Salt and Pepper, to taste
White Rice for serving
With the Instant Pot on the Saute’ setting, brown the andouille sausage for two to three minutes, until browning. Remove and set aside. Add the butter and 1 tbsp olive oil. Once the butter has melted, slowly stir in the 4 tbsp of flour. Stir constantly, being sure to get the corners of the pot. This is your roux and it should be around the color of a brown paper bag.
Once browned, switch to the Keep Warm setting and add your onions, bell peppers, and celery. Stir well, cooking until the vegetables are tender. Next, add all of the seasonings (not the liquid smoke), the minced garlic, and the Worcestershire sauce. Stir well to incorporate. Add the chicken broth, okra, Better Than Bouillon, and 1 cup of water, stir well. Return the sausage and the shredded chicken (or raw chicken breasts) to the pot and top with the diced tomatoes. DO NOT STIR. The tomatoes should always be at the top.
Close the pot and seal, cook on the Soup setting at High Pressure for 15 minutes. Allow the pressure to naturally release for 10 minutes before releasing the pressure and carefully opening. If your chicken was raw, shred it. Otherwise stir well and add the shrimp. Set the pot setting back to Saute’ and cook for a few minutes until shrimp are pink. Put a few drops of liquid smoke and add remaining two cups of water to thin it out some, if desired. Switch back over to Keep Warm. Taste for seasonings and serve hot over rice.