Shrimp Gumbo Instant Pot Easy Weeknight Dinner Recipe

The Shrimp Gumbo Instant Pot recipe offers a hearty taste of Southern comfort, blending shrimp, smoky andouille sausage, okra, and Creole spices in a rich, roux-based broth.

Ready in under an hour, this dish brings the classic flavors of New Orleans to any kitchen with help from the Instant Pot. Fresh vegetables, high-quality sausage, and authentic seasoning come together to create a bold, savory meal.

Every serving is perfect over rice and can be tailored to different spice preferences by serving hot sauce on the side.

Whether new to this style of cooking or an experienced home chef, anyone can enjoy a warming bowl of this classic Creole dish without spending hours in the kitchen.

What is Shrimp Gumbo?

Shrimp Gumbo is a hearty Southern stew filled with flavors from both Cajun and Creole cuisines.

This comforting dish features shrimp, andouille sausage, and vegetables like onion, bell pepper, and celery, often cooked with a rich roux for thickening.

A blend of crushed tomatoes, okra, Creole seasoning, and Worcestershire sauce add depth, while serving it over rice makes it satisfying.

Shrimp gumbo is common during Mardi Gras and is enjoyed by those who love traditional Louisiana seafood gumbo and classic comfort food stews.

What is the Difference Between Shrimp Gumbo and Jambalaya?

Shrimp gumbo and jambalaya are both favorite Louisiana dishes, but there are key differences that make each one unique.

Shrimp gumbo is a thick stew, often made with okra, that is served over cooked rice.

Jambalaya, in contrast, cooks the rice together with other ingredients for a one-pot meal.

For gumbo, it starts by sautéing sausage, then vegetables like onion, celery, and bell pepper, followed by making a roux using butter and flour.

The roux creates the base and thick texture. Key additions like okra, Creole seasoning, hot sauce, and Worcestershire sauce go in next, and shrimp is added at the end.

Gumbo relies on simmering flavors and is usually served with rice on the side.

Jambalaya mixes rice, meats, vegetables, and broth together from the beginning, resulting in a dish where everything cooks at once and absorbs the seasonings.

Jambalaya tends to use spices like paprika and oregano, while gumbo uses bay leaves and thyme.

Gumbo	Jambalaya
Served over rice	Rice cooked with all ingredients
Thickened with roux and okra	One-pot meal, no roux or okra
Mix of seafood and sausage, sometimes with okra	Sausage, chicken, shrimp mixed with rice

Serve hot sauce on the side to let everyone adjust the level of spice to their preference.

Ingredients

This recipe uses a variety of fresh and pantry staples to create a hearty gumbo.

The main proteins include shrimp (1 pound, peeled and deveined) and andouille sausage (1 pound), which add rich flavor.

The base is built on the “holy trinity” of diced onion (1 medium), bell pepper (1), and celery (3 stalks).

Four cloves of garlic bring depth.

Butter (4 ounces) and flour (½ cup, gluten-free or regular) are cooked to make a classic roux.

Other essentials are chicken broth (4 cups), crushed tomatoes (14 ounces), and frozen sliced okra (10 ounces).

The dish is seasoned with Creole seasoning (2 tablespoons), Worcestershire sauce (2 tablespoons), and hot sauce (2 tablespoons).

For serving, cooked white rice (4 cups) is recommended.

Ingredient	Amount
Olive oil	2 tablespoons
Andouille sausage	1 pound
Onion	1 medium, diced
Bell pepper	1, diced
Celery	3 stalks, diced
Garlic	4 cloves, minced
Butter	4 ounces
Flour	½ cup
Chicken broth	4 cups
Crushed tomatoes	14 ounces
Frozen okra	10 ounces
Hot sauce	2 tablespoons
Creole seasoning	2 tablespoons
Worcestershire sauce	2 tablespoons
Shrimp	1 pound
Cooked rice	4 cups

How to Make

Start by setting the Instant Pot to the sauté function.

Add 2 tablespoons of olive oil and 1 pound of andouille sausage, sliced.

Sauté the sausage until browned, stirring often to prevent sticking.

Next, add diced onion, bell pepper, celery, and minced garlic.

Continue sautéing until the vegetables are soft.

Turn off the sauté setting before moving to the next step.

In a separate pan, melt butter over medium heat.

Whisk in the flour to create a roux, stirring constantly until it thickens.

For a richer flavor, cook the roux for 10-15 minutes until it is a dark brown color.

Once the roux is ready, mix it into the sausage and vegetables in the Instant Pot.

Add chicken broth, crushed tomatoes, frozen sliced okra, Creole seasoning, Worcestershire sauce, and hot sauce.

It is important to deglaze the bottom of the pot with a wooden spoon to make sure nothing is stuck, which can prevent burning during pressure cooking.

Place the lid on, set the valve to sealing, and choose high pressure for 10 minutes.

After the cooking time, perform a quick pressure release and remove the lid.

Set the Instant Pot back to sauté, add peeled and deveined shrimp, and simmer until the shrimp turn pink, about 5 minutes.

Serve the gumbo hot over cooked rice.

Tip: Serve extra hot sauce on the side for those who prefer more heat.

Recipe Variations

There are several ways to adjust this Instant Pot shrimp gumbo recipe to meet different needs or tastes.

For a seafood gumbo, swap the sausage for clams, crab meat, or scallops, and use vegetable broth instead of chicken broth.

This makes the dish pescatarian-friendly and highlights the fresh flavors of the sea.

Those seeking a vegetarian gumbo can leave out sausage and shrimp.

Instead, use more veggies like okra, bell peppers, celery, onion, garlic, and even mushrooms, corn, or beans for added texture.

To change the spice blend, replace Creole seasoning with Cajun seasoning for a different but still classic Southern flavor.

Anyone who likes extra heat can stir more hot sauce into the pot or serve it on the side for a build-your-own spice level.

Substitution	Use Instead Of	Result
Clams, crab, scallops	Sausage/shrimp	Seafood gumbo, pescatarian
Extra veggies, beans	Sausage/shrimp	Vegetarian gumbo, hearty
Cajun seasoning	Creole seasoning	A spicier, Cajun-style taste
Vegetable broth	Chicken broth	Vegetarian/pescatarian version

Recipe Tips and Tricks

For best flavor, always use fresh vegetables like onion, bell pepper, and celery. Freshly diced ingredients bring vibrant color and taste to the gumbo.

When sautéing, let the andouille sausage brown fully to develop a richer, fuller taste.

Deglazing the pan is key. After adding broth, gently stir with a wooden spoon to scrape up any browned bits. This step helps incorporate the caramelized flavors left in the Instant Pot. It ensures a deeper taste.

Choosing high-quality andouille sausage will greatly improve the gumbo.

For those who like less spicy food, serve hot sauce on the side so each person can adjust the heat to their preference.

How to Store Shrimp Gumbo

Shrimp gumbo should be cooled to room temperature before storing. Place leftovers in an airtight container and put them in the refrigerator.

It is best to eat the gumbo within 1 to 2 days because shrimp and seafood spoil quickly. For longer storage, divide the gumbo into small batches, then freeze.

• Refrigerator: Lasts up to 2 days
• Freezer: Lasts up to 6 months
• Let frozen gumbo thaw overnight in the fridge before reheating.

Freeze gumbo and cooked rice separately for the best texture.

When reheating, always heat until piping hot throughout, and add extra hot sauce on the side for flavor.

How to Reheat Shrimp Gumbo

To reheat shrimp gumbo, choose either the microwave or stovetop.

• For microwaving, heat in 45-second bursts, stirring each time, until the center is hot.
• On the stovetop, pour gumbo into a small pan, add broth if it looks thick, and warm over medium heat.

Check the temperature with a food thermometer—gumbo should reach 165°F before serving.

Enjoy with rice, and offer hot sauce on the side for extra flavor.

FAQs

Can you use frozen shrimp in the Instant Pot for Shrimp Gumbo?

Yes, frozen shrimp can be used. For the best texture, thaw them first in a bowl of cool water for a few minutes and dry them well before cooking

Can you add okra to shrimp gumbo when cooking in an Instant Pot?

Yes, okra can be added directly to shrimp gumbo in the Instant Pot. It helps thicken the gumbo and adds authentic Southern flavor.

Simply add frozen sliced okra along with other main ingredients before pressure cooking. Stir well and allow it to cook with the rest of the gumbo for best results.

What are some tips for achieving the best flavor in Instant Pot shrimp gumbo?

• Use fresh vegetables and good quality andouille sausage for the richest flavor.
• Always make a homemade roux. A darker roux gives deeper flavor.
• Deglaze the pan well after adding broth. Scrape up all bits from the bottom to add caramelized flavor.
• Serve hot sauce on the side so everyone can adjust the heat.
• Use Creole seasoning and Worcestershire sauce for authentic taste.

How long does it take to cook shrimp gumbo using an Instant Pot?

Here’s a breakdown in minutes:

Step	Time (minutes)
Saute sausage/veggies	10
Make roux	10-15
Pressure cook	10
Quick release	2
Cook shrimp	5
Total	37-42

Most of the time is spent sautéing and making the roux.

The actual pressure cooking takes 10 minutes, and shrimp cooks quickly after that.

Can chicken and sausage be added to an Instant Pot shrimp gumbo, and how?

Yes, chicken can be added for a heartier gumbo. Cut boneless chicken (breast or thigh) into bite-size pieces.

Sauté it with the andouille sausage at the beginning until the chicken is starting to brown. Follow the rest of the recipe as written, adding the seafood last to avoid overcooking.

Chicken will stay tender during the pressure cooking step. You can use a mix of shrimp, sausage, and chicken for a full-flavor gumbo.