Whole 30 Instant Pot New Orleans Gumbo

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One of my favorite cities has to be New Orleans, Louisiana. Not only was I married in the French Quarter at the historic & picturesque St. Louis Cathedral, but New Orleans also has insanely delicious food, great music, awesome people, and overall so much fun! I would highly recommend going any season, except for Summer (because it’s HOT) if you haven’t been.

One dish that I love most in New Orleans is its gumbo! Gumbo is savory and packed with flavor. Big Gulf shrimp and creole sausage worth every delectable bite! Now, what makes gumbo soooo good, is the roux made with butter, flour, and thickened as the base for your gumbo. However, if you’re trying to eat healthier there is a way to enjoy this dish roux-less, and instead, it is thickened with okra and Creole Gumbo File powder!

In this recipe, I try to add a lot of protein and veggies and I try to keep the gumbo versatile by eating a bowl by itself or serving over riced cauliflower. This dish is Whole 30 & Paleo, and fills you up fast!

Ingredients

  • 1 Package of Cajun Andouille Sausage (4-5 Links); Cut into Rounds

  • 2lbs of Boneless, Skinless Chicken Breasts or Thighs; Cubed

  • 1lb of (Fresh or Frozen), De-veined & Peeled Shrimp

  • 1 Red Bell Pepper, Diced

  • 1 Green Bell Pepper, Diced

  • 4 Celery Stalks, Sliced

  • 2 Carrots, Sliced

  • 1 Onion, Diced

  • 1 Bag of Frozen Sliced Okra (10 -12 oz)

  • 1 Can of Diced Tomatoes (28 oz)

  • 1/8 Cup of Tomato Sauce

  • 1 Container of Chicken Broth (32 oz)

  • 2 Garlic Cloves, Crushed

  • 1 Tablespoon of Onion Powder

  • 1 Tablespoon of Garlic Powder

  • 2 Teaspoons of Cumin Powder

  • 2 Tablespoon of Gumbo File Powder or Cajun Seasoning

  • 1 Teaspoon of Paprika

  • 1 Teaspoon of Oregano

  • 3 Bay Leaves

  • Salt & Pepper to Taste

  • Garnish with Parsley (Optional)

  • Garnish with Hot Sauce (Optional)

  • 4 Tablespoons of Olive Oil

  • Electric Pressure Cooker or Large Pot/ Dutch Oven

Serves:  6 People
Prep Time:  10 Minutes
Cook Time: 1 Hour
Serve w/:  Riced Cauliflower

Directions

  1. In your Instant Pot or large pot, set to sauté mode, add oil and when hot, sauté Andouille Rounds for a few minutes to flavor the oil.


  2. Add cubed chicken and saute for a few minutes.
    (Tip: Sear and partially cook chicken. The chicken will finish cooking when stewing.)

  3. Add diced green pepper, red pepper, onion, celery and carrots. Stir and mix with meats.

  4. Add chicken broth, diced can tomatoes, tomato sauce, frozen diced okra, and all seasonings. Stir and mix well.

  5. Stir and close lid.
    (Tip: If using your Instant Pot, set to slow cooker mode for 1 hour on High. If you have more time, set for 3 hours on Low. If using a large pot, let all ingredients come to a boil, then leave on Medium-High for 10 or so minutes, checking & stirring, then set to Low and let simmer for an hour.)

  6. At this time, rice your cauliflower or heat your frozen riced cauliflower, then 5 minutes before you are ready to serve, add in the shrimp, stir and cook for 2-5 minutes until your shrimp is cooked through & pink, but not over cooked. Add additional salt & pepper, if needed.

    (Tip: If using your Instant Pot, set pressure cooker setting to 2-3 minutes depending on the size of your shrimp. Add more time if needed. If using a large pot, increase your heat, then add your shrimp and cook for an additional 5 minutes or so until shrimp is pink & cooked through. Making sure not to overcook your shrimp as they will shrink in size.)

  7. When your Instant Pot beeps, release steam, then you’re ready to eat! Enjoy and garnish with parsley and or hot sauce, if desired!

Latin, Side Dishes, InstapotJackie HaydenInstapot