Ingredients
- 2 pounds chicken thighs (or breasts)
- 1 pound seafood
- 8 ounces andouille sausage, cut into rounds
- 1 bell pepper, diced
- 1/2 cup onion, diced
- 2 celery stalks, sliced
- 2 garlic cloves
- 1 cup frozen or fresh okra
- 6 ounces tomato paste
- 15 ounces diced tomatoes
- 4 teaspoons Cajun (or Creole seasoning)
- 1/2 teaspoon cayenne
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- 1/2 cup low-sodium chicken broth (for Instant Pot)
- 1 tablespoon oil (for Instant Pot)
Instructions
- Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4–6.
- Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.
- Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
- Turn off the pressure cooker. Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.
- Stir in the okra and seafood. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and seafood is cooked).
- Remove bay leaf before serving.
- Prep Time: 10 mins
- Cook Time: 4 hours
Nutrition
- Serving Size:
- Calories: 326
- Sugar: 5 g
- Fat: 6.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 13.2 g
- Fiber: 3.1 g
- Protein: 52.1 g
- Cholesterol: 235.4 mg