Chicken, Shrimp, and Vegetable Gumbo
30-60 min, 8 servings, all-purpose flour, american, bay leaves, canola oil, celery, chicken thighs, contributed, cook 23 min, easy, garlic, garlic powder, green bell pepper, hot sauce, medium shrimp, okra, old bay seasoning, onion, prep 20 min, pressure cook, salt, soup, stewed tomatoes, Time Inc., water
Ingreadient
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 1 1/2 cups green bell pepper
- 1 cup onion
- 1 cup celery
- 1 clove garlic
- 3 cups Water
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 29 ounce stewed tomatoes
- 1 1/2 pounds chicken thighs
- 4 bay leaves
- 1 tablespoon hot sauce
- 1 pound okra
- 1 pound medium shrimp
Direction
- Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
- Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
- Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water , Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
- Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
- Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
