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Pork Carnitas Tacos
Chicken, Shrimp, and Vegetable Gumbo
| By : |
This hearty dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.
From Time Inc's "Instant Pot Weekday Meals"
| Prep Time | 20 minutes |
| Cook Time | 23 minutes |
| Servings |
8 servings
|
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 1 1/2 cups green bell pepper diced
- 1 cup onion diced
- 1 cup celery chopped
- 1 clove garlic chopped
- 3 cups Water
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 29 ounce stewed tomatoes undrained,
2 cans - 1 1/2 pounds chicken thighs skinless, boneless, cut into
1 inch pieces - 4 bay leaves
- 1 tablespoon hot sauce
- 1 pound okra cut into
1 inch pieces - 1 pound medium shrimp peeled and deveined
Ingredients
|
Instructions
- Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
- Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
- Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in
3 cups water , Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off. - Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
- Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
- Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
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Second dish I made in my Instant Pot. I added sauteed sausage and it eas yummy!
Absolutley delicious and a do over for my family. The only changes I made was no hot sauce (kids) and used Tony Chachere’s creole seasoning.
Easy and so good
So tastey. Easy to make.
Delicious and so easy!!
Inaugural recipe and a lengthy one for my first. Prep time was another ten for me and cooking time doesn’t take pressure release into account. But it was delicious and I recommend it just on that.
Delicious! My wife loved it!
Total Cooking time is much longer
@DeeJohnson, when did you add the sauted sauage? Gonna make for dinner tonight. And do you just make the rice on the stove?
Recipe was great, but I had a couple of issues…one the roux took me like 35 minutes to get tan. Also, it needed more seasoning. My soultions were to make the roux on the stove that took me less than 5 minutes and for the seasoning issue I generously added in more old bay, garlic salt, season all and gumbo file. Also sausage and crab. Almost as good as my moms.
Im also wondering when you add the Rice? It doesnt say in the recipe. Please let me know. I would like to try this but there are some questions.
Good recipe but could add more spice by adding 1 tp of cayenne, paprika and 1tbsp gumbo file. I used 1/2 lb frozen okra, work fine. Added 1/2 sliced andouille sausage as well.
Big hit. I switched the stewed tomatoes for 3cans of tomatoes and chili peppers and added some creole seasoning.
Used boneless/skinless thighs and added sliced hot links. Came out sooo good, but next time won’t cut the thighs to 1″ pieces because the chicken totally fell apart. And I added gumbo file to thicken it.
I want to make this recipe but noticed in the image there is rice, would any of yall know if i can make the rice as part of the main recipe or do it seperately?
Yes gonna make today. Rice is seperate. I will exclude the bell pepper myself and add sausage. As well as other spices to tase.
Very flavorful. There isnt nearly enough flour to thicken it up with 3 cups of water and tomatoes. I might double the flour amd use butter instead of the oil…
And others are right… It takes a lot longer to brown the flour than 5 minutes. I like the idea of using the stove… I may try that…
I’ve made this twice now and I really love it. Instead of water I use seafood stock ans cod instead of chicken. So I adjust the cook time to 10 minutes pressure cook and 10 minutes natural release. I also add more shrimp because I want leftovers.
Add adouille sausage
1 TBSP Tonys seasoning
Yum
Hard to find ocra in Canada so left it out, added sausage sliced, doubled old bay, used fresh garlic, and it was great! Didn’t need that much liquid but would’ve if the ocra was in there.
Outstanding! Clarification: 29oz (total) it reads “2 cans” so I mistankenly added two 29oz cans. I also added pre-sliced mushrooms in the okra step. Next time I’ll use chicken breast to keep WW points down.
OUTSTANDING!
clarification: calls for 29oz 2 cans stewed tomatos. I beleive they mean 29oz TOTAL. I used two 29oz cans and it was too much, laddled out 29oz of juice. I added pre-sliced mushrooms in okra step.use chicken breast next time to reduce WW points. I did rapid release based on experience.
I have made this recipe twice. Once non spicy and once spicy. Both were hits with my brother and his wife. I added sliced up italian sausage as well. Going to make again tomorrow night.
This is my first time cooking a pot of Gumbo. But coming from New Orleans, I’ve eaten quite a bit! Not bad, but It struck me as missing something. I immediately asked a niece and she reminded me about the filé (made from sassafras leaves). I’ll have to try it again with that addition.
Wow this was good! Family devoured this dish in no time. Super easy to make and as close to Cajun tasting as I’ve had. We substituted andouli sausage for the shrimp.
Excellent!
I highly recommend!
Added andouille sausage and Tony’s seasoning…let it simmer after all was done for 5 hours…amazing flavors. Great dish
Easy and delicious
Great recipe, even better with the added filé as suggested by others. Kudos and merci!!