Slow Cooker/Instant Pot Gumbo (Low-Carb, Paleo, Whole30)

Packed with Creole/Cajun flavors, this easy gumbo recipe is sure to please. Make this cleaned up version of gumbo in your slow cooker or Instant Pot.

Prep Time: 10 mins  Cook Time: 4 hours  Total Time: 4 hours 10 mins  Yield: 6 servings 

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 lb shrimp (fresh or frozen), de-veined & peeled
• 1/2 lb sausage, cut into round
• 1 bell pepper, diced
• 1/2 cup onion, diced
• 2 celery stalks, sliced
• 2 garlic cloves
• 1 cup frozen or fresh okra
• 6 ounces tomato paste
• 15 ounces diced tomatoes
• 4 teaspoons Cajun (or Creole seasoning)
• 1/2 teaspoon cayenne
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 cup low-sodium chicken broth (for pressure cooker)
• 1 tablespoon oil (for pressure cooker)

INSTRUCTIONS

Slow Cooker

1. Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4–6.
3. Stir in the shrimp. Cook an additional 5-10 minutes or until shrimp are pink.

Electric Pressure Cooker (Instant Pot)

1. Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
2. Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, and oregano. Stir to mix well.
4. Close lid and seal valve. Set high pressure and cook for 5 minutes (7 minutes if using chicken thighs). Quick release pressure.
5. Stir in the okra and shrimp. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and shrimp is pink & cooked through).

Credit to: fitslowcookerqueen