I’ve been to New Orleans a handful of times and boy it is an experience. The people, food and of course the jazz music are something everyone needs to experience at least once in a lifetime. I tend to focus on the food scene for starters craving some Cajun and Creole favorites like jambalaya, etouffee, po boys and gumbo – these are dishes you cannot miss.
Mardi Gras is in the beginning of March this year, so I thought it might be fun to make a batch of Gumbo at home in my Instant Pot, or electric pressure cooker and have my own celebration. Making a roux is the first step in preparing a good Gumbo. Roux is made with flour and oil and it’s cooked until a deep gravy color. Dried spices are added to create depth of flavor and to add another flavor of complexity to this dish.
The Holy Trinity in New Orleans is a combination of onions, celery and bell peppers that are sauteed in the roux before adding any water or broth. A holy trinity is the base of many recipes in Louisiana cooking and it is considered a recipe staple within most households.
Making Gumbo is pretty simple from here, add some frozen okra – it’s hard to find fresh in this part of the country, and a pound of shrimp. The steamy pressured bath offers the most desired environment for such a stew and after it’s ladled over hot rice, I’m sure you will be booking your tickets to New Orleans.
1/2 cup all-purpose flour
1/3 cup vegetable oil
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
pinch of cayenne pepper
1 white onion, diced
2 stalks celery, sliced
1 heaping tablespoon tomato paste
2 cups chicken broth
1 bell pepper, diced
12 ounces sliced frozen okra
1 pound fresh large shrimp, tails removed
1 tablespoon hot sauce
1/4 cup fresh parsley, roughly chopped
- Add flour and vegetable oil to cooker and saute for 8-10 minutes or until golden brown. Add salt, garlic powder, paprika, black pepper and cayenne to mixture and stir. Continue to cook for 1 minute.
- Add onions and celery and stir to combine with roux. Cook for 3 minutes and add tomato paste, stir. Cook for 1 minute.
- Add 1 1/2 cup hot water and broth, stir until combined. Add bell peppers and okra, stir. Hit cancel and set to High Pressure for 15 minutes.
- When done, release pressure and stir in shrimp and hot sauce. Place lid on top and let shrimp cook for 6 minutes in hot Gumbo mixture (no need to set pressure again).
- Remove lid and ladle Gumbo over hot rice. Sprinkle with parsley. Enjoy!