Cajun Instant Pot Gumbo Recipe w/ Sausage and Seafood

Big bayou flavor in a hurry, this Instant Pot gumbo serves up deep, soulful spice and slow-cooked taste in record time. Comfort food, pressure-cooked to perfection.

Make Instant Pot Gumbo with that deep, smoky New Orleans groove, where Cajun seasoning and andouille sausage play the lead while tender chicken and seafood jam in harmony. One bite and you’ll swear you’re sittin’ in a French Quarter kitchen roux-rich, pepper-spiced, and smoother than a Steve Arrington bass line.

If you like this recipe, then try this NOLA classic red beans and rice or instant pot red beans and rice.

Why You'll Love This Recipe

Flavor Profile:This gumbo packs that signature Louisiana one-two punch — a rich, dark roux base, earthy okra, and smoky andouille sausage tied together with bold Cajun seasoning. The fish sauce adds a quiet umami depth, amplifying every savory note and giving the broth a subtle funk that keeps you coming back for another spoonful.

Texture Profile: Thick, velvety, and full of body - this gumbo’s got that classic stew-like texture, thanks to the roux and slow melding of ingredients. Each bite slides from creamy broth to tender chunks of sausage and shrimp, with just the right amount of okra to give it a touch of silkiness.

Cooking Technique & Time: Normally a half-day affair, this Instant Pot gumbo recipe delivers that slow-simmered depth in just about an hour. The pressure cooker locks in smoky, spicy flavor while the gumbo roux sets the tone, dark, nutty, and full of life. No shortcuts, just accelerated soul food science.

How To Make Oven Baked Roux

Key Flavor Enhancer Ingredient - Fish Sauce

A dash of fish sauce added to the chicken broth brings that “can’t quite name it” depth, a salty, savory, umami boost that enhances the sausage, shrimp, and broth. It’s the secret ingredient that transforms a good gumbo into a great one without stealing the spotlight.

Beats and Eats (music to pair with Gumbo Instant Pot)

Now, slide that vinyl on and let Steve Arrington’s groove ride shotgun while your gumbo cooks. “Nobody Can Be You” is about owning your rhythm, your flavor, and baby, that’s this gumbo all day. It’s funky, confident, and unapologetically unique, just like a pot bubbling with spice, smoke, and soul. Each beat hits like a spoonful of that roux; it's smooth, layered, and oh-so satisfying.

Secrets to a Great Instant Pot Sausage Gumbo

1. Make a proper roux - take it dark and nutty; that’s the soul of your gumbo.
2. Layer your seasoning - hit it with Cajun seasoning (make your own using this recipe) early, then finish with a little more at the end to balance.
3. Add okra or gumbo file powder last to thicken naturally without gumminess.
4. Use quality sausage - andouille gives the dish its smoky backbone and spicy kick.
5. A splash of fish sauce brings out that deep umami magic most folks can’t place but always crave.

For a few more traditionally cooked gumbos, try any of these:

• Chicken and Sausage Gumbo
• Okra Gumbo with Shrimp
• Gumbo Greens
• Seafood Gumbo

What To Serve With Gumbo

Serve this easy gumbo recipe over steamed white rice with a side of skillet cornbread, topped with tasty Southern potato salad, plus a side of collard greens. Also consider sliding this one onto your soulful Christmas menu.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Instant Pot Gumbo w/ Sausage and Seafood

Author: Marwin Brown

609kcal

5 from 1 vote

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Prep 10 minutes mins

Cook 45 minutes mins

Delicious instant pot gumbo with that classic flavor & consistency, cooked in less time. Andouille sausage and seafood combine for hearty comforting gumbo

Servings 8 people

Course dinner, Main Course

Cuisine Cajun

Ingredients

1x2x3x

For the Roux

• ▢ 1 cup Flour
• ▢ 1 cup Melted Butter unsalted

For the Gumbo

• ▢ 1 lb andouille sausage
• ▢ 8 oz Fresh Oysters liquids included
• ▢ 1 lb Shrimp peeled and deveined
• ▢ 1 lb Crawfish tails
• ▢ 1 Bell Pepper diced
• ▢ 1 White Onion diced
• ▢ 3 Celery ribs diced
• ▢ 4 Garlic Cloves chopped
• ▢ 1 teaspoon Paprika
• ▢ ¼ teaspoon Cayenne Pepper
• ▢ ½ teaspoon Onion Powder
• ▢ ½ teaspoon Garlic Powder
• ▢ ½ teaspoon Dried Thyme
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Black Pepper
• ▢ 2 Bay Leaves
• ▢ ¼ cup Fresh Thyme
• ▢ 5 cups Chicken Stock
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon Fish Sauce
• ▢ 1 lb Frozen Okra
• ▢ ½ tablespoon Gumbo File Powder

Equipment

• ▢
  instant pot

Method

Prevent Sleep ModePrevent Sleep Mode

Make The Roux

1. Mix the flour and melted fat or oil in cast iron skillet. Preheat oven to 350 degrees F. Place skillet on lower rack and allow to cook. You may need to stir well once or twice depending on how long you let it cook. A super dark roux will take you somewhere close to 45 minutes give or take a few. Set the roux aside when done.

Make The Gumbo

1. Turn Instant Pot on and using the “Saute” settings heat on medium/normal until display reads “Hot.” Add a tablespoon oil and brown the sausage. Remove the sausage and set on a paper towel lined plate.
2. Add the roux to the instant pot. Then add the onions, celery, peppers and saute a bit. Add about ¼ of the spice mix and stir. Mix in the garlic and fresh thyme.
3. Add in the chicken stock, Worcestershire sauce, fish sauce, bay leaf, and half of the remaining spices. Stir well with a wooden spoon, scraping the bottom to deglaze the pan.
4. Add the sausage back plus a little more seasoning. Add the okra on top. Cancel the “Saute” then add the lid, close and seal. Pressure cook for 6 minutes. Allow the pressure to release naturally for 15 minutes, then manually release remaining pressure.
5. Open, add seafood ingredients plus the file and the last of the spice mix. Saute on medium 5-10 minutes.
6. Serve with bread, green onions, and parsley

Nutrition

Calories609kcalCarbohydrates26gProtein31gFat42gSaturated Fat20gTrans Fat1gCholesterol266mgSodium1870mgPotassium691mgFiber3gSugar5gVitamin A1844IUVitamin C39mgCalcium175mgIron4mg

Video

Notes

Trust me, it’s simpler and easiest to bake your roux in the oven. You can certainly make the roux in the instant pot, but you don’t get that dark chocolatey color I prefer. 

Roux is equal parts flour and fat. The recipe call for butter, but you can use your preferred. For me I like half butter and half duck fat. Dark fat is rich and deeply flavored. If butter makes everything better, then duck fat makes everything great.

Roux color is up to you. The darker = the more complex, but obviously takes longer to make.

Seafood choice is a personal thing. As a matter of fact that’s the beauty of gumbo, beyond the core ingredients (roux and holy trinity of celery, onions, and peppers) you have a lot of flexibility. I had easy access to crawfish and oysters so I included both along with the shrimp. Crab meat or legs/claws are options as well.

Fish Sauce is a non-traditional add but sneaky good in this gumbo. I like Red Boat personally. It’s umami-rich flavor-wise and plays well with the Worcestershire sauce to add more depth to the gumbo. 

Fresh thyme is another big time flavor boost. I like including both fresh and dried thyme. The dried thyme gives that slow release thyme flavor that is totally infused to the dish, while the fresh version gives that herbal essence that you smell and taste right off the top.

Commercial “Cajun seasoning mixes” are ok, but for maximum flavor make your own. Store bought pre-mixed stuff don’t have enough paprika flavor for my taste and they’re heavy on the salt side.

Season at every step as you go.

Make sure you deglaze the pan for both flavor and to avoid the dreaded “burn” issue that happens with Instant Pot cooking sometimes.

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