Instant Pot or Stove-top Seafood Gumbo
This recipe is bursting with flavor and delicious ingredients like turkey sausage links, bell peppers & shrimp! It’s the perfect easy and one pot meal to add into your rotation, and you can add cauliflower rice or white rice. Creamy, nutritious and so comforting!
Prep Time 10 minutes
Yields: Servings 8
- 1 lb turkey sausage links cut into 2″ chunks
- 3 tablespoons ghee or butter
- 3 tablespoons cajun seasoning or creole seasoning
- 2 teaspoons minced garlic
- 2 yellow onions, diced
- 2 bell peppers, diced
- 4 celery ribs, diced
- 28 ounces diced tomatoes
- 1/4 cup tomato paste
- 3 bay leaves
- 2 cups chicken broth
- 1 Tbls. Cornstarch mixed with 3 Tbls Water to make a slurry
- 2 pounds medium to large raw shrimp deveined (or one bag of Trader Joes frozen Seafood Medley)
- sea salt to taste
- black pepper to taste
Stove Top Directions:
- Heat a large stock pot with butter and brown the sausage with the cajun seasoning and transfer it to a plate with a slotted spoon.
- Add the garlic,onions, peppers, and celery, and cook for approximately 5 minutes.
- Add the browned sausage, tomatoes, broth, cornstarch slurry and bay leaves into the saucepan and bring to a simmer.
- Let this stand and cook for about 30 minutes.
- Add the shrimp just a few minutes before you plan on serving the gumbo.
- Simply add them to the stew and cook for 3-4 minutes until they are opaque throughout.
- Season with salt and black pepper, to taste. Serve hot and top off with some cauliflower rice or white rice
Instant Pot Directions:
- Season the sausage with some salt and pepper, and half of the Cajun seasoning and set aside.
Put the butter in the Instant Pot and push “Sauté”. Wait until it reads “Hot” and add the sausage chunks.
- Sauté for about 4 minutes, until it looks browned on both sides. Use a slotted spoon to transfer the sausage to a large plate.
Add the garlic, onions, pepper, celery and the rest of the Cajun seasoning to the pot and sauté for 2 minutes until fragrant.
- Push “Keep Warm/Cancel”. Add the cooked sausage, diced tomatoes, tomato paste, cornstarch slurry, bay leaves and broth to the pot and give it a nice stir. Put the lid back on the pot and set it to “Sealing.”
- Push “Manual” and set the time for just 5 minutes!
- The Instant Pot will slowly build up to a high pressure point and once it reaches that point, the gumbo will cook for 5 minutes.
Once the 5 minutes have ended, push the “Keep warm/Cancel” button.
- Cautiously change the “Sealing” valve over to “Venting,” which will manually release all of the pressure. Once the pressure has been release (this will take a couple of minutes), remove the lid and change the setting to “Sauté” again.
- Add the shrimp and cook for about 3-4 minutes, or until the shrimp have become opaque. Add some more sea salt and black pepper, to taste. Serve hot and top off with some cauliflower rice or white rice