Instant Pot Gumbo - Chicken Sausage and Shrimp Gumbo is perfect for Mardi Gras or any occasion!

[@LifeIsMessyImLearningAsIGrow]

This is great I am going to make this for my family! I think they will all like it. Your clear presentation makes it look so easy. I also make KZbin videos and I feel so lucky to be able to learn from other talented creators like you! I look forward to watching your future videos

[@jiahuang2415]

Wow just tried this recipe for the first time and this is the most delicious thing I made in the instant pot! I made a few minor changes, I made the roux on stove top and used half part butter instead of olive oil! I also used shrimp stock instead of chicken stock. 😋🤤😍

[@PainttheKitchenRed]

Wonderful! Thank you for commenting and sharing your tips!

[@JeannetteShoreland]

You are great! Look forward to making many of your delicious recipes

[@PainttheKitchenRed]

Jennette, thank you. Hope you enjoy them.

[@kingmiller1982]

Delicious

[@PainttheKitchenRed]

Thank you so much, I'm glad you enjoyed the gumbo!

[@tikar8982]

This looks DELICIOUS!! Can I use Zatarain's gumbo base in the instant pot? I really love the flavor of their base, but would like to cook it in the IP..... Thank you so much!!

[@PainttheKitchenRed]

Tika, the Zatarain's roux might by much thicker than mine, so you COULD (not sure) have sealing issues if you follow the recipe as written - maybe give it a try. If you want to be safe, saute the veggies, meats, etc. and add the gumbo base after the broth, don't stir it in too much. I'd love to know how it turns out.

[@tikar8982]

@@PainttheKitchenRed Thanks! I'll try it tomorrow night and let you know! ♥️

[@tikar8982]

@@PainttheKitchenRed I tried it and it turned out great! I added the Zatarain's Gumbo mix to my 8qt Ninja IP...... then I added 6 cups of water, one large can of mushrooms plus the liquid, a package of cut up, boneless, skinless chicken thighs (around 6 thighs) and 2 packages of cut up Hillshire Farms smoked chicken garlic sausage rope. I pressure cooked on high for 12 minutes (because the Zatarain's had some rice in it) After it was done, I immediately released the pressure..... then I added a large bag of peeled, tail off, deveined, cooked shrimp. The gumbo was too liquid-y for me, so I made a roux and slowly added everything from my IP to the pan with the roux and stirred well.... I brought it all to a quick simmer and turned it off after it thickened up. In my other 6qt IP, I made 2 cups of jasmine rice with two cups of chicken stock. I served the gumbo over the rice and it was BEYOND delicious! LoL I didn't add any other seasonings as the Zatarain's is plenty salty. Everyone went back for 2nds and 3rds 🤣♥️

[@tikar8982]

@@PainttheKitchenRed I used the Zatarain's Gumbo mix because I messed up and didn't get the Zatarain's gumbo base.... I like the flavor of the base more because it has that true gumbo, file flavor. The mix is good, just not AS good. The boxes are identical. Oh well.

[@PainttheKitchenRed]

@@tikar8982 thank you so much for the update, glad to hear it worked out well. It was probably the 6 cups of water that made it too thin, you can experiment as you make it again, and reduce the quantity of water to a minimum required to come to pressure. Happy New Year!

[@jhmediaventures]

Hello, thank you for sharing. Does residual heat mean the “keep warm” setting?

[@PainttheKitchenRed]

It's just the heat that's coming from the heating element even after pressing Cancel. The heating element gives off quite a bit of heat even after it's off. Hope that helps!

[@jhmediaventures]

Thanks for clarification!

[@letthatbethereasonsutton7781]

Girlfriend that is not gumbo sugar lemon juice tomatoes that’s crAzy

[@bdp1966]

Fa real