Gluten Free Instant Pot Gumbo

Total time1 hr 30 min

Prep time25 min

Cook time55 min

This deep, dark roux-built gumbo comes together right in the Instant Pot, with tender chicken thighs, smoky andouille, and the holy trinity of onion, celery, and bell pepper simmering into a rich, savory base. Diced tomatoes and a well-balanced blend of Cajun seasoning, thyme, and smoked paprika give the broth serious depth, while okra stirred in near the end lends that classic silky thickness. Plump shrimp go in last, cooked just until pink and curled, so every bowl gets that perfect contrast of textures. Ladled over fluffy white rice and finished with scallions and a shake of hot sauce, it's a big-batch, crowd-pleasing bowl of Louisiana comfort. This one's a great pick for a gluten free table, delivering all that low-and-slow flavor without spending hours at the stove.

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Ingredients

6 servings

⅓ cup neutral oil (such as vegetable oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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⅓ cup all-purpose flour
Chef's tip
Choose 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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