Instant Pot Gumbo

pressureluckcooking.com

Maxine

10 oz box of frozen cut okra

4 tbsp (½ stick) of salted butter

1 medium yellow onion, finely diced

1 green bell pepper, finely diced

3 stalks/ribs of celery, finely diced with leafy tops

1 bunch of scallions, sliced and divided in half (crunchy white bottoms in one half and softer green tops in the other)

1 lb of chicken tenders (the cut of chicken, not the breaded kind), cut into small chunks. (You can also use boneless, skinless thighs or breast)

1 lb (or a 12 oz pack) of andouille sausage (or any smoked cajun-style sausage you wish to use), diced or cut into ¼ inch - 1 inch slices depending on your preference

½ cup of vegetable oil

½ cup of all-purpose flour

1 ¾ tbsp of Tony Chachere’s Creole Seasoning (or you can use any Louisiana Cajun/Creole Seasoning if you can’t find this), divided

4 cups of Chicken Broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water)

4 cups of Ham Broth (I used 4 tsp of Ham Better Than Bouillon + 4 cups of water - you can totally use 8 cups of chicken broth instead if you don’t have the ham, but I assure you, this makes it so much more special)

2 (14.5-oz) cans of diced tomatoes

¼ tsp of Gravy Master or Kitchen Bouquet

1 tsp of Zatarain’s Crab Boil concentrate

2 tsp of Worcestershire sauce

½ tbsp of lemon juice (juice of half a fresh lemon)

2 tbsp of garlic, minced/crushed

2 tsp of light brown sugar

2 tsp black pepper

¼ tsp of white pepper

1 tsp of cayenne pepper (use more or less to taste)

1 tsp of cumin

2 tsp of paprika

2 tsp of dried thyme

3 tbsp cornstarch + 3 tbsp of water to form a slurry

1 lb of raw (or frozen raw) shrimp, peeled and deveined (tail on or off), lightly rubbed in some more Tony Chachere’s seasoning

⅓ cup of ketchup (yes, you read that right. And quit your hollerin’)

White rice, to add in each finished bowl (see separate recipe)

Lance Captain’s Wafers, Oyster Crackers or Club crackers, for crumbling

Directions at pressureluckcooking.com

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