Servings: serves 6 to 8

12 oz Smoked turkey or Kielbasa sausage, sliced into thin slices 12 oz Smoked turkey or Kielbasa sausage, sliced into thin slices
1 pound chicken, cubed 1 pound chicken, cubed
Optional: 12-16 oz small tail-off shrimp Optional: 12 to 16 oz small tail-off shrimp
10 oz okra, fresh or frozen 10 oz okra, fresh or frozen
1 medium onion, chopped 1 medium onion, chopped
1 red bell pepper, chopped 1 red bell pepper, chopped
2 tsp minced garlic 2 tsp minced garlic
28 oz can of diced tomatoes, with juices 28 oz can of diced tomatoes, with juices
1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
1/4 tsp salt ¼ tsp salt
1/4 tsp pepper ¼ tsp pepper
2 dashes tabasco or hot sauce 2 dashes tabasco or hot sauce

Add all ingredients to a gallon-sized freezer bag or container for instant pot.
If adding shrimp, keep shrimp in a separate bag.
MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.  MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.
COOK IN INSTANT POT  COOK IN INSTANT POT
From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.  From frozen, add contents into an instant pot. Add ¼ cup water. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release. (If adding shrimp do a quick release, add shrimp, reset pot for 1 min, and do another natural release.)  From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release. (If adding shrimp do a quick release, add shrimp, reset pot for 1 min, and do another natural release.)
COOK IN CROCKPOT  COOK IN CROCKPOT
From frozen, transfer to slow cooker. Cook on high for 3-4 hours or low for 5-6hours.  From frozen, transfer to slow cooker. Cook on high for 3 to 4 hours or low for 5 to 6hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low for 4-5 hours.  From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low for 4 to 5 hours.
(If adding shrimp, add during the last 30 min of cooking time.)  (If adding shrimp, add during the last 30 min of cooking time.)
SERVE WITH: So delicious served over rice and a crisp green salad or corn-on-the-cob.  SERVE WITH: So delicious served over rice and a crisp green salad or corn-on-the-cob.
OPTIONAL: Make a simple roux in a medium pot and cook it till it's dark. Add the broth from the cooked gumbo to the roux base. Stir until the room mixture is incorporated into the broth. Add back into the rest of the gumbo and stir well.  OPTIONAL: Make a simple roux in a medium pot and cook it till it's dark. Add the broth from the cooked gumbo to the roux base. Stir until the room mixture is incorporated into the broth. Add back into the rest of the gumbo and stir well.