Shrimp Gumbo
By :Weldon Owen
shrimp gumbo, gumbo, gumbo recipes, shrimp and gumbo recipe
A roux is a mixture of equal parts flour and fat cooked together and used to thicken stews and sauces. To achieve the traditional flavor and texture of a gumbo, don’t skip this step. Offer hot sauce to add at the table.
shrimp gumbo, gumbo, gumbo recipes, shrimp and gumbo recipe
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Cuisine American
Difficulty Medium
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Shrimp, Tomatoes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb andouille sausages 450 g cut into slices 1/2 inch thick, 12mm
FOR THE ROUX
  • 5 tbsp canola oil
  • 5 tbsp all-purpose flour
  • 1 yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 3 garlic cloves minced
  • 5 cups chicken stock 1.2 L, page 270 or store-bought
  • 1 can diced tomatoes and their juice 15 oz/425 g
  • 2 bay leaves
  • 1 lb okra stemmed and cut into 1-inch (2.5-cm) pieces, 450 g
  • 1 cup wild rice rinsed, 155 g
  • 2 tbsp Cajun Spice Rub page 265
  • Kosher salt and freshly ground black pepper as needed
  • 1 lb Shrimp fresh or frozen, peeled and deveined, 450 g
Cuisine American
Difficulty Medium
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Shrimp, Tomatoes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb andouille sausages 450 g cut into slices 1/2 inch thick, 12mm
FOR THE ROUX
  • 5 tbsp canola oil
  • 5 tbsp all-purpose flour
  • 1 yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 3 garlic cloves minced
  • 5 cups chicken stock 1.2 L, page 270 or store-bought
  • 1 can diced tomatoes and their juice 15 oz/425 g
  • 2 bay leaves
  • 1 lb okra stemmed and cut into 1-inch (2.5-cm) pieces, 450 g
  • 1 cup wild rice rinsed, 155 g
  • 2 tbsp Cajun Spice Rub page 265
  • Kosher salt and freshly ground black pepper as needed
  • 1 lb Shrimp fresh or frozen, peeled and deveined, 450 g
shrimp gumbo, gumbo, gumbo recipes, shrimp and gumbo recipe
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Select Sauté on the Instant Pot® and heat the olive oil. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage slices to a plate. Grasp a paper towel with tongs and wipe out the pot.
  2. To make the roux, heat the canola oil in the pot. Add the flour and cook, stirring constantly with a whisk or silicone spatula, until the mixture forms a dark brown paste, 15–20 minutes. (The roux can also be made in a saucepan over medium-high heat on the stove top and then transferred to the Instant Pot®.) Add the onion and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Gradually add the stock, stirring constantly with the spatula or a wooden spoon to prevent lumps from forming and to scrape up any browned bits. Press the Cancel button to reset the program.
  3. Add the reserved sausages, the tomatoes, bay leaves, okra, rice, spice rub, 1 teaspoon salt, and ¼ teaspoon pepper and stir to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 20 minutes at high pressure.
  4. Let the steam release naturally for 20 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Discard the bay leaves. Press the Cancel button to reset the program.
  5. Press the Sauté button, add the shrimp, and cook until pink and opaque, 2–3 minutes for fresh or about 4 minutes for frozen. Taste and adjust the seasoning if needed.
  6. Ladle the gumbo into bowls and serve.
Recipe Notes

TIP Gumbo is a classic Louisiana recipe and testimony to the region's multicultural heritage.