Description
A flavorful and hearty gumbo made with chicken, shrimp, and classic Louisiana spices, cooked quickly in an Instant Pot.
Ingredients
- 1 lb chicken thighs, diced
- 1 lb shrimp, peeled and deveined
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked rice
- 2 tbsp chopped parsley (for garnish)
Instructions
- Set the Instant Pot to sauté mode. Heat oil and whisk in flour to make a roux. Cook until deep brown.
- Add onion, bell pepper, celery, and garlic. Sauté for 3 minutes.
- Stir in chicken, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Cook for 2 minutes.
- Pour in chicken broth and diced tomatoes. Add bay leaf.
- Close the lid and set to high pressure for 10 minutes. Quick release pressure.
- Switch to sauté mode, add shrimp, and cook for 3 minutes until pink.
- Discard bay leaf. Serve over rice and garnish with parsley.
Notes
- Use fresh shrimp for best flavor.
- Adjust Cajun seasoning to taste.
- Serve with hot sauce for extra spice.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: Louisiana