Instant Pot Louisiana Gumbo Soup Recipe
Author: Olivia Centriolla
Recipe type: Main Course
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- ¼ cup all-purpose flour
- 1 tbsp canola oil
- 1 onion, chopped
- 1 green pepper, diced
- 1 sprig celery, chopped
- 4 garlic cloves, chopped
- 4 cups chicken stock
- (14 ounces) 1 tin tomato, drained and chopped
- 10 pieces okra, cut into pieces
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ⅛ tsp cayenne pepper
- 1 bay leaf
- ½ cup long-grain white rice
- 6 ounces shrimp, peeled
- 4 ounces skinless chicken breast fillet
- 2 ounces andouille sausage
- salt to taste
- spicy sauce
- In the first step, heat the pan over medium heat.
- Put the flour, cook until browned, and stir using a spoon.
- After that transfer the flour to a bowl and chill.
- Prepare a hot frying pan filled with oil, put the onions, peppers, celery, and garlic, sauté until fragrant.
- Add the flour that has been roasted, then put the broth gradually stir and simmer.
- Then add the tomatoes, okra pieces, pepper, thyme, oregano, cayenne pepper, and bay leaves.
- Cover the pan for 15 minutes.
- Next step, add the prawns, chicken pieces, and slices of andouille sausage.
- Once everything is cooked, turn off the stove, discard the bay leaves, and season with a pinch of salt.
- Pour into a bowl and serve with the hot sauce.
Serving size: 4 Calories: 296 Fat: 6.3 g Saturated fat: 1 g Sugar: 4.4 g Sodium: 1118.8 mg Fiber: 3.8 g Protein: 22.9 g Cholesterol: 83.1 mg
Recipe by CentrioTimes Easy Recipe and Health at https://centriotimes.com/instant-pot-louisiana-gumbo-soup-recipe/
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