Overview

A rich, Cajun-style gumbo with a deep, dark roux, tender chicken, and smoky andouille—made faster in the Instant Pot.

Cajun vs. Creole: Skip tomatoes for a more traditional Cajun gumbo. Add tomatoes (and usually okra) for a more Creole/New Orleans-leaning version.

Ingredients

Roux

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

Gumbo

  • 12 oz andouille sausage, sliced
  • 1 1/2 lbs boneless skinless chicken thighs (or breasts), cubed
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced (the “holy trinity”)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1–2 tsp Cajun seasoning (to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne (optional)
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes (optional)
  • 1 cup sliced okra (fresh or frozen; optional but traditional in many styles)
  • Salt & black pepper, to taste
  • 2–3 green onions, sliced
  • Fresh parsley, chopped

For serving

  • Cooked white rice
  • File powder (optional; add at the table—don’t boil it)

Steps

1) Make the roux (flavor step)

  1. Set the Instant Pot to Sauté (High).
  2. Add oil and flour. Whisk or stir constantly until the roux turns dark peanut-butter to chocolate in color (about 10–15 minutes).
  3. If it smells burnt or you see black specks, discard and restart—burnt roux will make the whole pot bitter.

2) Cook the trinity and spices

  1. Add onion, bell pepper, and celery. Cook 3–4 minutes until softened.
  2. Stir in garlic, thyme, Cajun seasoning, paprika, cayenne, and bay leaf for 30–60 seconds.

3) Add meat and deglaze

  1. Add sausage and chicken; stir to coat in the roux.
  2. Pour in broth (and tomatoes if using).
  3. Scrape the bottom thoroughly to remove any stuck bits (helps avoid the burn warning).

4) Pressure cook

  1. Lock the lid.
  2. Cook on High Pressure for 10 minutes.
  3. Let it natural release for 10 minutes, then carefully quick release.

5) Thicken and finish

  1. Switch back to Sauté (Low).
  2. Add okra and simmer 5–10 minutes until thickened to your liking.
  3. Remove bay leaf. Taste and adjust salt/pepper.
  4. Stir in green onions and parsley.

Serve

Spoon gumbo over hot rice. Add a pinch of file powder at the table if you like.

Notes & options

  • No tomatoes: more Cajun-leaning.
  • With tomatoes + okra: more Creole-leaning.
  • Heat control: start light on Cajun seasoning, then adjust after cooking (sausage and seasoning blends vary).
  • Seafood variation: pressure cook base without seafood; add shrimp during the final sauté and cook just until pink.