Tiana’s Instant Pot Shrimp Gumbo
Hello everyone! Welcome to Mirandas Making, and a little fun fact this is my first ever post! So I thought what better way to start this journey off then posting one of the most iconic fairytale eats, as well as one of my favorites, Tiana’s Shrimp Gumbo.
If by any chance, you have no idea who I’m talking about when I say Tiana, I highly suggest watching Disney’s Princess and the Frog while eating your gumbo. It’ll be as if you stepped straight into the movie. This movie is a perfect 10/10 and is a must see for everyone.
Anyway back to the gumbo. Gumbo is a thick soup with meat or seafood, vegetables, and Creole and Cajun seasonings. It’s a staple in New Orleans and is an amazing meal. The gumbo that I’ve done today is a little more on the creamier side rather than being thick. Shrimp Gumbo is in my opinion less spicy then my chicken gumbo, but is still fairly spicy. You can take down the level of spice by changing the amount of cayenne pepper from 1/2 teaspoon to 1/4, but it will still have a fair amount of burn. If you’re someone who thinks pepper is spicy, you might want to stay away from this one.
This recipe is made from with one of the easiest kitchen tools, in my opinion, the Instant Pot. You can also use any type of pressure cooker you like though, I chose to use an Instant Pot. If you don’t already own a pressure cooker, I suggest investing in one as they will save you a lot of time. When cooking things that normally take all day you can cut that time to an hour.
Try out this recipe and let me know how it worked for you! Remember to take photos of you masterpiece and tag me on Instagram, Facebook, or Twitter! Thank you for choosing Mirandas Making and bon appetite!
Tiana’s Instant Pot Shrimp Gumbo
Course: Main Course/Dinner Difficulty: Easy Time: 1hr 10min Cooking Technique: Pressure Cooker Servings: 8
Ingredients:
• 1/4 cup vegetable oil
• 1/4 cup All purpose flour
• 4 stalks of chopped celery
• 1 large yellow onion peeled and diced
• 1 large green bell pepper seeded and diced
• 2 minced garlic cloves
• 1 14.5 oz can of diced tomatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• 2 32 oz vegetable stock
• 1 pound sliced smoked sausage
• 1 pound peeled and deveined medium shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
Instructions:
1. Press Saute on the instant pot and heat the vegetable oil. Add the flour to the pot and stir constantly until the flour is a medium brown color.
2. Add the chopped celery, diced onions, diced green peppers, and canned tomatoes and cook until the vegetables are cooked and tender.
3. Add thyme, cayenne, bay leaves, Worcestershire sauce, and vegetable stock. Stir well, remember to scrape the bottom so nothing gets stuck, then add the sausage, and press the cancel button.
4. Place the lid on and close the steam valve so that its sealed.Then press the manual button and set the timer for 8 minutes.
5. Once done, release the pressure and open the lid, stir. Then add in the shrimp salt and pepper. Press the sauce button and cook for 8 more minutes or until the shrimp is completely cooked through.
6. I recommend serving over white rice, but that is completely up to you. Once the shrimp is cooked, press cancel, discard of the bay leaves, and serve.
7. Enjoy!