Instant Pot New Orleans Gumbo

INGREDIENTS

• 1/2 lb shrimp peeled and deveined 
• 1 tsp Cajun or Creole seasoning
• 1/2 cup + 2 Tbsp olive oil
• 1 lb boneless skinless chicken thighs cut into bite size pieces
• 1/2 lb andouille sausage or smoked sausage, cut into 1/4 inch slices
• 1/2 cup all-purpose flour
• 1 cup onions diced
• 1 cup green bell peppers diced
• 1 cup celery diced
• 1 Tbsp garlic minced
• 4 cups chicken broth
• 14.5 oz. (1 can) diced tomatoes or 2 cups chopped tomatoes
• 1 tsp  white pepper
• 1 tsp black pepper
• 1 tsp cayenne pepper or to taste
• 1 tsp dried thyme
• 1 tsp salt  or to taste
• 1 tsp brown sugar
• 1 tsp worcestershire sauce
• 2 tsp lemon juice
• 2 small bay leaves or 1 large
• 2 cups frozen okra
• 2 Tbsp green onions green parts only,  sliced thinly
• Chopped parsley to garnish

Instructions

• Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
• Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
• Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
• Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
• To make the roux, press 'Saute' and add remaining olive oil and all-purpose flour to inner pot.
• Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
• Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
• Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
• Stir in reserved chicken and sausage.
• Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
• Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
• Do a quick release of pressure and open the Instant Pot.
• Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.
• Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
• Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

* The darker your roux, the more intense the flavor of the gumbo.  But be sure not to burn the roux, so keep stirring constantly especially as it gets darker.  It's quicker to cook the roux on the stovetop.