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Gumbo

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Ingredients Method Notes

Ingredients
  

  • 1 cup Bacon drippings or butter
  • 1 cup Flour
  • 2 cup Chopped bell pepper
  • 1 large Chopped onions
  • 2 tbsp Minced garlic
  • 1 cup Diced celery
  • 1 cup Crushed tomatoes
  • 1 small can tomato sauce
  • 10 cups Beef broth (or water and 3 tbsp cubes beef flavorings)
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 2 tbsp Hot Sauce (Tabasco)
  • 2 tbsp Cajun seasoning
  • 1 lb Andouli sausage
  • 1 tsp Thyme
  • 2 piece Bay leaf
  • 4 tbsp Gumbo File
  • 3 cups Shrimps and seafoods mix
  • 1 cup Shredded Chicken
  • 1 package Diced Okra
  • 1/4 cup Vinegar
  • 2 tsp Worcestershire sauce

Method
 

  1. Turn on IP on Saute to make the roux by mixing flour and butter or bacon drippings. Continuously whisking until golden brown. This may take up to 15 minutes.
  2. Marinade the okra on vinegar for at least 10 minutes and set aside.
  3. Add garlic and onions and cook until onions are translucent. Continue mixing to avoid burning. Add the finely chopped bell pepper and celery and cook for another 10 minutes. Mix thoroughly to distribute the roux evenly.
  4. Add sausage, tomatoes and tomato sauce and cook for 5 minutes. Add water, salt, thyme, bay leaf, hot sauce, sugar and cajun seasoning. Mix thoroughly.
  5. Set IP to "Soup/Broth" or "Pressure Cook" and cook for 15 minutes. Do NPR until you can open the lid. Add 2 tbsp gumbo file and mix.
  6. Drain the okra fro marinade and add into the mix. Also, add shrimps/seafoods and chicken and worcestershire sauce.
  7. Set IP to "Soup/Broth" or "Pressure Cook" and cook for 10 minutes. Do NPR until you can open the lid. Add 2 tbsp gumbo file and mix. Serve over warm steamed rice.

Notes

For InstaPot terminologies - Refer here.