Chicken & Shrimp Gumbo

Okra is a traditional component of gumbo, not only because it was a vegetable familiar to the African-American cooks who created the dish but also because it has a natural thickening agent.

PREP TIME: 45 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour 20 minutes

RELEASE: Quick

SERVES: 8

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
• ¼ cup vegetable oil
• ½ cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 cup chopped onion
• 1 cup chopped green sweet pepper
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 14.5-ounce can diced tomatoes, undrained
• 1 pound medium shrimp, peeled and deveined
• 2 cups frozen sliced okra
• 4 to 5 cups hot cooked rice
• Chopped fresh flat-leaf parsley

PREP

Select sauté on the Instant Pot® and adjust to normal. Add the 1 tablespoon oil to the pot. When hot, add the chicken. Cook for 5 to 6 minutes or until browned. Using a slotted spoon, transfer the chicken to a bowl, leaving any fat in the pot.

Add the ¼ cup oil, flour, Cajun seasoning, thyme, paprika, and salt to the pot. Cook, stirring constantly, for 5 minutes. Add the onion, pepper, celery, and garlic to the pot. Cook, stirring constantly, for 3 to 5 minutes or until the vegetables are softened. Press cancel. Add the chicken and any juices in the bowl, broth, and tomatoes to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

Select sauté and adjust to normal. Add the shrimp and okra to the pot and cook for 5 minutes or until okra is crisp-tender and shrimp are cooked through. Press cancel.

SERVE

Ladle the gumbo over the hot cooked rice and sprinkle with parsley.