Gluten Free Instant Pot Gumbo
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Learn more →Ingredients
6 servings
- ⅓ cup neutral oil (such as vegetable or canola oil)
- ⅓ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 medium yellow onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 cups chicken broth
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 cup frozen or fresh okra, sliced into ½-inch rounds
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp file powder (optional)
For serving
- 3 cups cooked white rice, for serving
- 3 scallions, thinly sliced, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté on high. Add the oil and heat until it shimmers, about 2 minutes. Whisk in the flour and cook, stirring constantly with a wooden spoon or silicone spatula, for 10–12 minutes, until the roux turns a deep reddish-brown color, similar to dark chocolate. Watch closely — the roux can scorch quickly at this stage.
- 2
Add the onion, celery, and bell pepper to the roux and stir to coat. Cook, stirring frequently, for 4–5 minutes, until the vegetables are softened and the onion is translucent. Add the garlic and cook for 1 minute, until fragrant.
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