Ingredients

The following ingredients have 4 Servings
  • 1 lb andouille sausage
  • 1 lb raw shrimp (peeled and deveined )
  • ½ cup vegetable oil
  • 2 tbs vegetable oil
  • ½ cup all purpose flour
  • 1 bell pepper (diced)
  • 3 celery stalks (diced)
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 2 tbs creole seasoning
  • 2 tbs Worcestershire sauce
  • 2 tsp gumbo file powder
  • 10 oz okra (frozen and sliced)
  • 14 oz canned crushed tomatoes
  • 32 oz chicken broth

Instruction

  • Turn on saute setting. Add 2 tbs of vegetable oil and 1 lb andouille sausage.  Cook andouille sausage until browned. Keep an eye on the sausage, stirring frequently, making sure the pan does not begin to burn. Remove andouille sausage and set aside.
  • Deglaze pan with 2 tbs of chicken broth. The pan drippings will add to the flavor.
  • Add ½ cup vegetable oil and ½ cup flour. Stir continuously, paying careful attention not to burn. You will want to keep cooking for about 10 to 15 minutes to create a thick, brown color roux.
  • Add in 3 chopped celery stalks, 1 chopped onions, 4 minced garlic cloves, and 1 chopped bell pepper. Cook on saute setting, stirring them into the roux, and continuously stirring until they have softened.
  • Add 32 oz chicken broth and mix well. Add in 2 tbs creole seasoning, 2 tbs Worcestershire sauce, 2 tsp gumbo file powder, 10 oz okra, 14 oz canned crushed tomatoes, okra, and cooked andouille sausage. Cover and lock lid. Cook on manual high for 10 minutes.
  • Fast release. Remove lid. Turn on saute setting. Add in 1 lb shrimp. Cook an additional 5 or more minutes until shrimp is completely cooked.
  • Serve as is or over rice.