Instant Pot Louisiana Gumbo (Print Version)

# Ingredients:

→ Proteins

01 - 1 pound skinless chicken breasts
02 - 10 oz sliced chicken sausage link
03 - 1 pound raw shrimp

→ Vegetables

04 - 1 cup chopped green bell peppers
05 - 1 cup chopped celery
06 - 1 cup chopped onion

→ Liquids

07 - 24 oz chicken broth

→ Starch

08 - 1 cup long grain enriched white rice

→ Fats & Seasonings

09 - 4 tablespoons butter
10 - Traditional Cajun spices including cayenne pepper and Creole seasoning

# Instructions:

01 - Sauté the sliced chicken sausage in olive oil over medium heat until browned, then set aside.
02 - Combine butter and flour in the Instant Pot, cooking and stirring until the mixture turns dark brown to form a roux.
03 - Add chopped onions, green peppers, celery, and garlic to the roux; sauté until softened and fragrant.
04 - Stir in water, chicken broth, chicken breasts, Cajun spices, bay leaf, salt, and pepper into the pot. Seal the Instant Pot lid securely.
05 - Cook on high pressure for 20 minutes, then allow natural pressure release.
06 - Stir in raw shrimp to the hot gumbo and let cook with residual heat until the shrimp turn opaque and pink.
07 - Remove bay leaf and serve the gumbo hot over cooked white rice.

# Notes:

01 - For best flavor, use freshly ground Creole seasoning and monitor roux color carefully to avoid burning.

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