Creole Gumbo

This out-of-this-world Creole Gumbo will bring a bit of spice to your night, and if you close your eyes, it will make you think you’re eating out at one of New Orleans’s local restaurants. That’s how authentic this gumbo is. So plug in your Instant Pot^® and get your taste buds ready to take a quick vacation down South.

• Hands-On Time: 15 minutes

• Cook Time: 30 minutes

Serves 4

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1 tablespoon bacon grease

1 medium onion, peeled and diced

2 stalks celery, diced

1 small red bell pepper, seeded and diced

¹/₂ pound chicken thighs, ¹/₂" diced

1 pound andouille sausage, sliced

3 cloves garlic, minced

3 cups chicken broth

1 teaspoon Worcestershire sauce

¹/₄ cup flour

1 pound medium shrimp, peeled, deveined, tails removed

1 tablespoon filé powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon fresh thyme leaves

¹/₄ cup chopped fresh parsley, divided

10 ounces frozen or fresh sliced okra

1 (14.5-ounce) can stewed tomatoes, including juice

2 cups cooked rice

1 Press the Sauté button on the Instant Pot^® and heat the bacon grease. Add the onion, celery, and bell pepper. Sauté for 3–5 minutes until the onions are translucent. Add chicken, sausage, and garlic. Continue to stir-fry for an additional 2–3 minutes until chicken is no longer pink.

2 Add chicken broth and deglaze the Instant Pot^® by scraping the brown bits from the bottom and sides of the Instant Pot^®. Add Worcestershire sauce, flour, shrimp, filé powder, garlic powder, cayenne pepper, thyme, ¹/₈ cup parsley, okra, and stewed tomatoes. Lock lid.

3 Press the Soup button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

4 Ladle into bowls and serve warm over a scoop of rice; garnish with remaining ¹/₈ cup chopped parsley.