Gumbo - Sausage, Chicken, Shrimp - Instant Pot

By lindaauman

The jarred roux will have oil on top and be stiff under the oil; be careful when you open it not to splash the oil out.

Ingredients

• 1/3 of a 16oz jar DARK roux(specialty food store or online - Kary's or
• Savoie are good)
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1 rotisserie chicken, meat removed and cut up
• 1 1/2 lbs smoked sausage, sliced 1/4" thick (kielbasa type)
• 1/2 lb shrimp, peeled and deveined
• 6 cups chicken broth
• 1/2 T brown sugar
• Cajun seasoning to taste (Slap ya Mama or Tony Chachere's are good)
• Cayenne pepper to taste
• Salt and black pepper to taste
• Rice, cooked

Preparation

Step 1

Set IP to Saute "more". When it is "Hot', pour 1/3 of the oil from the roux in the inner pot. Place the rest of the oil in a small bowl. After oil is hot, add chopped peppers and onion. Saute until onions are transparent; stir frequently.

Pour the broth into the pot and deglaze; bring to a boil. Dig 1/3 of the roux from jar and add to boiling broth, stirring continuously until roux is completely dissolved. Turn IP to OFF. Pour reserved oil back into the remaining roux in the jar and refrigerate.

Add seasonings, chicken and sausage to the pot. Give it all a good stir. You might want to add a little more chicken broth; just don't go over the "max fill" level. Place the lid on the pot and set to Manual 4 minutes.

Quick Release BUT cover the release valve with a tea towel to keep it from spewing...just in case.

Immediately stir in the shrimp and close the IP for 10 minutes. The shrimp will cook in the residual heat.

Taste for "heat" and adjust seasonings to taste.

Serve over rice and with a piece of hot, crusty French bread.