Because the booze usually flies freely during Mardi Gras, make sure you get some solid food in your stomach before you get started. So plug in your Instant Pot® and get your taste buds ready to take a quick vacation down South. This dish is traditionally served over rice, but this gumbo is just as delicious as is or over some riced cauliflower.
• Hands-On Time: 15 minutes
• Cook Time: 25 minutes
Serves 6
1 tablespoon ghee
1 medium yellow onion, peeled and diced
2 stalks celery, diced
1 small red bell pepper, seeded and diced
1/2 pound skinless, boneless chicken thighs, cut into 1/2" pieces
1 pound andouille sausage, sliced
3 cloves garlic, minced
3 cups chicken broth
1 teaspoon Worcestershire sauce
1/4 cup cassava flour
1 pound medium shrimp, peeled, deveined, tails removed
1 tablespoon gumbo filé powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon fresh thyme leaves
1/4 cup chopped fresh Italian flat-leaf parsley, divided
10-ounces frozen or fresh sliced okra
1 (14.5-ounce) can stewed tomatoes, including juice
1 Press the Sauté button on the Instant Pot® and heat ghee. Add onion, celery, and bell pepper; sauté 3–5 minutes until onions are translucent. Add chicken, sausage, and garlic; stir-fry 2–3 minutes until chicken is no longer pink.
2 Add chicken broth and deglaze the pot by scraping up the brown bits from the bottom and sides of the pot. Add Worcestershire sauce, flour, shrimp, filé powder, garlic powder, cayenne pepper, thyme, 1/8 cup parsley, okra, and tomatoes. Lock lid. Press the Soup button and adjust time to 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
3 Ladle gumbo into bowls and garnish with remaining parsley.