Written by DMA | Oct 27, 2017 8:50:09 PM
- Place sausage in a medium skillet and place over medium-high heat. Sear sausage on all sides. Remove and set aside. Add 1 tablespoon olive oil to pan. Add chicken pieces and brown on all sides. Season with a bit of salt and pepper. Remove browned chicken and set aside.
- Reduce heat to medium. Add a tablespoon or two of the chicken stock to deglaze the pan. Use a rubber spatula to loosen and cooked on bits.
- Add butter to melt it. When the butt er has melted add the flour and whisk together until smooth. Continue stirring the mixture for 2-3 minutes until the mixture is well browned and smells a litt le nutt y. Remove the pan from the heat.
- Turn the instant pot on and set to sauté. When the pan is heated, add 2 tablespoons olive oil. When the oil is heated add the onion, peppers, and celery. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and okra and stir to combine. Add the tomatoes, bay leaf, thyme, basil, cayenne pepper, black pepper, and salt. Stir to combine.
- Add the butter and flour mixture to the remaining chicken stock and whisk until smooth. Add the liquid to the instant pot.
- Turn the instant pot off. Then add the lid and turn the pot on and set manually to pressure for 15 minutes. After the pot has built enough pressure and cooked for 15 minutes, allow the pressure to release naturally for 15 more minutes before quick releasing the remaining pressure.
- While the gumbo cooks, add 1 tablespoon olive oil to a skillet heated over medium-high heat. Add shrimp and cook for 3 minutes on each side.
- Remove the shrimp from the oil and set aside.
- When the gumbo is finished, remove the lid and add the shrimp. Stir to combine and allow the shrimp to cook in the warm liquid for 3 more minutes before serving.