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Pozole
Shrimp Gumbo
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Shrimp’s popularity makes it easy to find in almost every grocery store. If you are able to source fresh shrimp from your fishmonger then use those, but frozen shrimp will work just as well. If using fresh shrimp, buy them the day you plan to cook them. Before cooking store fresh shrimp in a large bowl filled with crushed ice to preserve their freshness.
| Prep Time | 10 minutes |
| Cook Time | 41 minutes |
| Servings |
8 servings
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Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 stalks celery chopped
- 1 large yellow onion peeled and diced
- 1 large green bell pepper seeded and diced
- 2 garlic cloves peeled and minced
- 1 can diced tomatoes
14.5 ounce - 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 1 tbsp filé powder
- 2 tsp Worcestershire sauce
- 4 cups Seafood Stock
- 1 lb smoked sausage sliced
- 1 lb medium shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 cups cooked long-grain rice
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot® and heat oil. Add flour and cook, stirring constantly, until flour is medium brown in color, about 15 minutes.
- Add celery, onion, green pepper, garlic, and tomatoes and cook, stirring constantly, until the vegetables are tender, about 8 minutes. Add thyme, cayenne, bay leaves, filé, Worcestershire sauce, and stock and stir well, making sure nothing is stuck to the bottom of the pot, then add sausage. Press the Cancel button.
- Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 8 minutes. When the timer beeps, quick release the pressure. Open lid and stir in shrimp, salt, and black pepper. Press the Cancel button, then press the Sauté button and cook for 8 minutes, or until shrimp are cooked through. Discard bay leaves. Serve hot over rice.
Recipe Notes
PER SERVING
CALORIES: 389
FAT: 22g
PROTEIN: 19g
SODIUM: 1,194mg
FIBER: 2g
CARBOHYDRATES: 22g
SUGAR: 3g
*Manual and Pressure Cook buttons are interchangeable
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Good flavor. Easy to make.
I learned to love gumbo while studying in Louisiana. This recipe is quick and gives decent results. I had made my own roux (flour +oil) beforehand and I used chicken stock; otherwise, I followed the recipe pretty closely.
Is the smoked sausage supposed to be raw or just the normal packaged precooked kind?