What’s up hungry people. Welcome to the
Starving Chef’s kitchen. Today we’re going to making a gumbo in our
instant pot. It’s a super traditional New Orleans dish that I’m just so excited to
try. There are many different varieties of gumbo but classic gumbo consists
primarily of a seafood stock, a roux, or thickener and the Holy Trinity of
vegetables: celery, bell peppers and onions. First we need to set our instant
pot onto sautee mode. I set mine on normal which is the medium setting. We’ll
start with a generous portion of butter about four tablespoons and get that in
rise and frothy and golden brown. Once the butter is nice and melted, toss in
your onions yellow and red bell peppers and your okra.
I used a frozen chopped variety but it’s totally okay to use fresh. Give it all a
really good stir and get it all mixed up and looking good. Next add the celery.
I added some jalapenos to my gumbo and that gives the gumbo a nice kick a heat.
Next up are the tomatoes I chopped up some fresh roma tomatoes because that’s
what I had on hand but it’s totally okay to use a can or a diced variety instead.
So next toss in your minced garlic chopped thyme, sea salt, and some white
pepper. You can use dark regular cracked pepper but white pepper is really what
makes this gumbo traditional. Give it a couple of quick stirs before adding in
your andouille sausage. I used a fresh case sausage because I trust the instant pot
will cook it all the way through but if you can’t find fresh andouille, most
groceries have a cooked andouille sausage with their hot dogs. One thing that I
love about the instant pot is that you can mix fresh and frozen ingredients and
not have to worry about one not cooking through. I actually forgot to thaw my
chicken before starting this recipe so it’s actually mostly frozen here hence
the perfect cube shapes but it’s all good because once the instant pot goes
under pressure everything will be cooked pretty evenly.
Right now the main goal is just to get some color on the chicken before we
pressurize the instant pot. Next up are the aromatics aka your secret herbs and
spices. Here I’m using oregano, basil cayenne pepper
and some Old Bay seasoning. Then we’re gonna add in the flour and tomato paste.
The flour is going to help bind everything together and create a
deliciously thick stew. We’re sort of making a roux here and the tomato paste
will actually help bring out some color as well as add some thickness to the stew,
and we’ill actually be adding more as a thickener here in a bit. Next we’re gonna
pour in the stock. I’m using chicken and seafood stock. Stir everything together,
you want the flour that we just added to be totally absorbed into the liquid
stock. The instant pot is great because you get so many features in one device.
We’re going to be putting on the lid and then making sure it’s set in sealing
mode and then we’re gonna switch from sautee mode into pressure cook mode. Hit that button a couple times so it’s on normal mode or your medium mode and
be sure to set it for about six minutes Mine does that automatically. While the
instant pot name implies instant results there’s definitely a bit of waiting
time when it comes to getting the instant pot pressurized. It’s usually
about at least 15 minutes on normal mode. But once it’s pressurized the screen
will actually say on and that’s when the countdown will officially start. When
the timer is up you can do two things, let the instant pot depressurize
naturally over about 15 minutes or so or you can do a quick release and twist the
valve on top so it releases the steam quickly. Just be sure if you do that
method to wear some heat protection because it will be hot. It’s also super
loud when you do the quick release – scared the crap out of me the first time I did
it, so just be prepared for that or else you’ll probably jump about your skin
like I did. Once we’ve depressurized and removed the lid, we’re gonna pop back into
sautee mode for the last few ingredients. We’re gonna add some more tomato paste
in as a thickener and to add some more color and that’s totally optional if you
think that your gumbo is thick enough. Next we’re gonna add cooked brown rice.
You can cook this ahead of time just like I did in the instant pot on rice
mode and then just set it aside and keep it warm until you’re ready to mix it in
in the final steps here. And then just add a quick squeeze of lemon and lime
for some acidity, and then finally your shrimp and crab meat. It’s totally fine
to use thawed shrimp and and canned lump crabmeat for these
ingredients, just make sure that they are thawed. And they’re gonna cook through
really quickly which is why they’re added here last, Finally stir the pot for
a minute or two while the shrimp and crab cooks through and then serve it up!
Traditionally gumbo is served a white rice but I didn’t actually have
white rice and I didn’t feel like going to the store to get some, which is why I
used wild rice but traditionally speaking, yes, we serve it over some white
rice. Gumbo is a Mardi Gras classic. I haven’t been to New Orleans yet for the
real deal but I’m determined to get there someday. If you like this recipe
and don’t forget to hit that thumbs up button and leave a comment if you tried
it yourself. There’s definitely going to be a few fun things in my channel this
year, so hit that subscribe button so you’re first to see. I hope you enjoy
this recipe and I’ll talk to you guys soon.