Bourbon Street Gumbo with Shrimp and Andouille

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2T extra-virgin olive oil
• 2T flour
• 12oz andouille sausage, sliced into ½-inch-thick coins
• 1 red bell pepper, small dice
• 2 ribs celery, small dice
• 1 yellow onion, small dice
• 2T Cajun or Creole seasoning
• 1 (14½-oz) can diced tomatoes, drained
• ⅔c chicken stock
• 2 bay leaves
• 1lb shrimp (peeled, optional)
• Sea salt
• Freshly ground black pepper
• Fresh parsley and/or chives
• 1 (10-oz) pkg. frozen okra
• 2T Worcestershire sauce

Directions

1. Set to "sear" and add olive oil and flour. Mix for a few minutes to make a brown roux.
2. When hot, add sausage and brown for 2-3 minutes per side.
3. Using a slotted spoon, remove sausage and transfer to a plate.
4. Add pepper, celery, onions, and Cajun seasoning and sauté for 1-2 minutes until very fragrant. Add okra.
5. Return sausage, and add tomatoes, chicken stock, Worcestershire sauce and bay leaves and stir.
6. Close lid and lock. Set to "fish" and adjust for 5 minutes.
7. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
8. Open. Remove bay leaves. Set to "sear" add shrimp, and cook for 3-4 minutes. Shrimp should be opaque throughout when done.
9. Add sea salt and fresh ground black pepper to taste.
10. Top with parsley or chives. Serve with cooked rice.