Instant Pot Gumbo

hey guys it's Jeff from pressure luck and we are currently being hit with some crazy type of what are they calling it a bomb cyclone did you ever so okay it's so ridiculously cold outside there's snow just flailing around all the place like confetti on New Year's Eve and it's time to warm ourselves up you know what I mean so what are we gonna do I was just in the self I definitely hit some big cities I hit Mobile Alabama I hit Biloxi I know it's not Biloxi it's Biloxi Mississippi I was corrected and I hit of course Pensacola Florida and the crown jewel of the southern Creole cuisine New Orleans Louisiana so while I was down there of course I was inspired to make a very specific dish that will give a lot of zest to your mouth and just make you so happy with each and every single slurp guys we are talking a gumbo and not Gumby gumbo believe it or not there's no gum in a gumbo and that isn't that disappointing now this one's a little more time-intensive than other recipes because there's a little bit of prep that goes into it but all of them that it's really very very simple so guys let's get on our trombones and our tubas and form a brass band because we're gonna struck the streets in New Orleans and have some Big Easy Creole gumbo so the first thing I want to start with is some okra because by the way did you know that gumbo actually means okra that's how we get the name so it's kind of a key ingredient into a gumbo so what I'm gonna do here is I'm gonna use a frozen 10 ounce box of cut okra it's already cut for me if it's not you can just cut it yourself but I want to make sure it's nice and thawing because this is probably a frozen brick in here right now I'll show you what I mean see frozen brick just like this so what I want to do is I'm gonna put this through a little fine mesh strainer or a colander and just run it under some hot water so it falls a bit all right I'm gonna put some hot water on now and just let it run under there for a bit until it thaws and no longer a brick of ice and then after a few moments are running under the hot water for about 30 seconds you can start to break it apart with your hands it actually feels a little slimy to the touch but that's okay for you and then once all of our Old Crow Cana comes apart just like this into individual little pieces here we're done we can this turn off the water and we can just set this aside and we'll come back to a little later so now I want to take one large green bell pepper and then dice it up really finely like this one into little small little little pieces now we'll take a medium yellow onion also nice stuff rather finely just like that and then we want to take a bunch of celery but out of that bunch we only want to take two stalks or two ribs this is some : stalks um : ribs of however then I like the kind of ribs and I like to eat but um regardless of that um true story I actually hate celery when it's in its hearts natural state I like it when it's nice and cooked and soft but a lot of people would disagree with me anyway we want to take two of these ribs here and then also some of the leafy tops here okay and we have our celery nice and finely chopped just like this make sure it's nice and finely chopped like that and then we have our loose Leafs that are inside the celery set aside we want to save those as well and for our final vegetable let's take some scallions and I'm going to chop these up as well and I'm gonna chop them up into pieces just like this and I'm gonna divide them up into two piles the wider crunch your part in this side and the softer a greener part in this side alright now let's get to our protein I want to use about a pound of chicken tenders here and you can use also chicken thighs that are boneless and skinless but I feel like chicken tenders are gonna be really easy to cut up and just even simpler with less fat on them so chicken tenders I'm using but again you can also use thighs or you can use breasts but like chicken tenders or chicken thighs are really the best way to go for gumbo but again the choice is yours cut up into little bite-sized chunks just like this and now I want to take one pound of andouille sausage or any smoked Hickory type sausage sliced up into little tiny corners about a quarter of an inch thick or so just like that we want it to be nice and high chopped up in tiny little pieces to go in arctic gumbo or you could if you wanted them as little disks you can leave it like that to also with a doing the south typically is they use something called tassel ham and since I don't have any of that up here I'm using the andouille sausage which is also totally acceptable for a gumbo or like I said any other smoked or Hickory sausage so now I'm gonna go to the instant pot and I'm gonna add in four tablespoons or a quarter of a stick of salted butter so I want to come down to my control panel in my pot and I want to select it so it's on the sautee function I'm using the ultra so I'm gonna push that in there and don't wear at the time I want to go down and make sure that I'm on high or the more setting whatever the temperature is on your pot some say more some say high it's the same thing that hit the start button and let's heat that pot up and once my butter is all melted and sizzling I'm now going to add in that my vegetables that's all the vegetables I chopped up and in terms of the Stallions just a crunchy white bottom part for that we're not going to add that softer green top just yet and then stir that up in the butter for about five minutes until everything softens a bit and then after everything is coated then just let it set and then just continue to stir every so often within those five minutes and then after about five minutes of some stirring and setting with these veggies are gonna have softened a bit and cook down a little bit this is gonna look fabulous and now we want to do is you want to add in our chicken and sausage now let's toss that around and everything in the pot would be the all the vegetables and the butter and do that for another five minutes we don't want to cut everything fully cooked all the way through but just enough for the chicken to start turning white and for the for the sausage to get a little browned and release some of that sausage grease now you see how the chicken is starting to turn white throughout that's good and be a little bit harsh with that stirring spoon in there it's okay we want the chicken to even get a little bit broken up that's even better because I like my gumbo to have the chicken to be slightly shredded so be a little bit aggressive with that mixing spoon after about three to five minutes you're gonna be done with that we're gonna take it out of there but just let it cook in there for a little bit we don't want it to get fully cooked because we're gonna take this out in a second and we're gonna just do a little bit of a roux in there and then we're gonna add it back in with all the wonderful other deliciousness take it out of there go let's just transfer to a bowl try to get everything out of that pump because we're about to make way for a room all right there's our chicken sausage and all of our vegetables I'm gonna set that aside for the time being so now let's return our pot to the instant pot and now I'm gonna add in 1/2 a cup of vegetable oil as well as a teaspoon of Tony's a shuri's original Creole seasoning if you can find this awesome if not you can use really any Cajun seasoning like this will do but this is this stuff I love and I can link in the recipe if you can't get it in your local supermarkets it's a southern thing I'm going to add that to the oil and I'm also going to add in 1/2 a cup of all-purpose flour and now I'm going to quickly whisk up all the flour with the oil and everything in the pot and this is gonna start to make our roux right now we see our ruin here we're gonna want to cook this and whisk it around for a good 5 minutes in here and so the color of our route starts to darken a little bit it's gonna start to get it like a peanut buttery color and when that happens we're gonna be ready for our Roux to be finished we're gonna have one finishing touch there but also while you're doing the roux here you want to really make sure you're constantly stirring it's gonna will have a tendency to want to stick to the bottom of the pot I like the fact that a few onions come to the pot before when we pour all the vegetables out because it's gonna create this awesome flavor especially into the roux now and I love that it's okay and then a little bit burnt in there it's gonna be good for a wonderful seasoning and as a roux simmering and darkening up a little bit into a beautiful color what I'm gonna do now is add something a little unconventional some people might judge before but that's okay because you know what have I ever steered you wrong before exactly this stuff is gonna be great I'm gonna be adding a little bit of gravy master or Kitchen Bouquet if you have that inside of my roux it's gonna really make the color perfect and it's gonna set it over-the-top traditional rules are typically so you know made in the on the stovetop for an hour and the instant pot is stainless steel so it might be a little trickier to get that color exactly how you want it but this gravy master is gonna do it and the flavor is gonna be completely completely intact and just as better than ever so I'm only gonna add a quarter of a teaspoon of it in there and then stir that up with the room all right so now that my Roux is looking nice and good I'm gonna add it to everything I'm gonna add an a half a tablespoon of lemon juice or the juice of half a lemon that's freshly squeezed we're gonna add in two teaspoons of Worcestershire sauce stir that up the room see now when you add the wishes are soft in the lemon juice it actually makes the roux pop up a little bit now it's not just sitting there anymore and the color is looking really good I'm also gonna add in a teaspoon of Zadar innes concentrated shrimp and crab boil a little bit of this goes a long way so just one teaspoon worth of it and I'm gonna add in a tablespoon of crushed garlic and mix that all around in the pot together deglazing the bottom scraping it perfection now let's add some broth I'm gonna add four cups of ham broth in the cot and what is ham broth you ask why I am so glad that you did because basically better than boo-yan well they make practically every flavor except like wet noodle but regardless if they made that I'd probably get it too but they do make a hand bass so what you do to make that is you just simply use a 1 teaspoon of the bass per one cup of water and that equals one cup of broth now this stuff is amazing you can find it online not link to it in the recipe as well as 4 cups of chicken broth now if you don't have any ham broth you can just use 8 cups of chicken broth but I really like the ham broth in there and for the chicken broth I'm using better than bullion's chicken base this is also reduced sodium that I'm using by the way and this giant one this huge door makes 76 cups you can find this in Costco Costco by the way typically sells the chicken the beef and the vegetable bases the other ones like the ham base here are a little tougher to find but you can find them in some supermarkets or all of them can be found online and this is also a smaller jar which makes 38 cups of broth now be sure to deglaze the bottom of that pot and by that I need to really take a spatula and scrape the bottom until it feels nice and smooth we don't want any of that roof stuck on there let's do what it takes now I want to take a 14.5 ounce can of diced tomatoes you can use the regular kind you can use the kind that has garlic and onion you use the kind that has like jalapenos in there if you want whatever you want I like this kind you're gonna dump it in the pot with all of its juices and deglaze the bottom of that pot and now we're going to allow this to bring to a simmer a little bit let it bubble off while we're bringing our gumbo base to a simmer I'm going to add in a few spices to season this thing up I'm gonna start with 2 teaspoons of a light brown sugar 2 teaspoons of a black pepper 1/4 of a teaspoon of white pepper a teaspoon of cayenne pepper now you can use more or less to taste but I think one teaspoon makes it perfect it's gonna make it the perfect kick 2 teaspoons of dried thyme one teaspoon of cumin 2 teaspoons of paprika and because I can't get enough of this stuff a tablespoon and a half more of Toni's shashin area or any other Cajun seasoning all right now let's stir everything together now that it's bubbling up all right the last step let's head back in our meat and our vegetables into the pot you go right of everything a final stir in there secure our lid in the ultra when I seal my lid I'm automatically in the sealing position so don't worry about that if you're on the duo series or any other one just make sure you're in a sealing position now I want to come down to my pot and hit the keep warm cancel button or whatever the button is that will turn your pot off and I want to go up to the pressure cook or manual mode whatever your putt says pressure cook or manual do the same function and I'm going to now go here and I want to be on ten minutes which is exactly what I'm already set out here for high pressure and then just start it up and our pin just popped up now that we're done we're going to allow a 10-minute natural release that means we're gonna wait until this counts up to ten and then we're gonna do a quick release and the reason why I'm doing a 10-minute natural release on this is because we have a lot of liquid in this pot and there's also a room in there with flour and to avoid everything spurting out of the top when we quick release right away by doing the 10 minute natural release and letting the steam release on its own without doing anything at all at first it's gonna help alleviate that so again in short this wait till this counts to 10 and then follow with a quick release and now that 10 minutes have passed let's follow it off with a quick release and the pin just drop so let's take our lid off and oh boy there's some gumbo smells insane in here or like the Mardi Gras is coming down the streets let's start that up and take a spoon and just stir this gumbo up oh boy unbelievable already I love it so now I'm gonna come down to the control panel and hit the cancel button and I want to go back to this saute function and press that in and I'm all good to go on five level and I want to hit start and make sure we bring our gumbo to a bubble I want to add in my okra from earlier and the greener software part of our scallions stir everything up I also want to make a cornstarch slurry by taking three tablespoons of cornstarch mix with three tablespoons of water to make that a nice smooth consistency so it goes from filling like cement to being nice and smooth and now that our gumbo is boiling let's add in our corns slurring and stirred around and then let's let that cook in there and simmer and bubble in there for another two minutes or so and then we're gonna turn the heat off and while our gumbo is bubbling with the cornstarch slurry get it in we're going to now prepare some shrimp if you'd like to have them and they're optional but I think it's a true gumbo with some shrimp in there I'm going to take 1 pound of shrimp and I'm gonna use a thawed raw shrimp with the skin off and the tail off if you want the tail on that's fine you can leave it on I find it to be easier this way you can use frozen shrimp to just make sure that it is uncooked shrimp so I'm just gonna sprinkle some more of this Tony Hsieh cherries on top it's a little bit of thick fat and then just mix everything together by hand and coat my shrimp together perfect and as my gumbo is bubbling I'm gonna add that shrimp in there let it cook for about 3 to 5 minutes now shrimp will cook depending on how large it is okay but keep an eye on it it cooks really quickly regardless and we want it to just go from that raw looking color it's more like a pinkish white color you'll know when it's done it also start to curl up now my final step is a true secret ingredient guys and don't be grossed out by this but I am going to be adding and you guessed it a little bit of ketchup trust me on this it's gonna be amazing I feel like it sets it apart from everything else and it's the last thing we're gonna do I'm gonna take 1/3 of a cup of the ketchup and then just stir it up and it's gonna melt into the gumbo and once our shrimp is looking all nice and curled up like that and the color looks exactly how it is mostly white with a little bit of pink we are ready to go let's serve it up and look at this beautiful beautiful gumbo we have here guys just loaded with everything I mean sausage you got chicken you got shrimp you got tons of vegetables and of course you have the okra which makes it a true gumbo all right so now let's prepare a bowl that's fine gumbo we're gonna start off with a little bit of a rice in that bowl you can use my tried-and-true rice recipe from the other day right and now let's add in our gumbo and there we go I gotta tell you this is one loaded gumbo and there we have it and then mix it up a little bit and get the rice home combined with everything else oh yeah perfection all right let me try it out it's my favorite part of every video here we go whoo this thing is loaded now [Music] that's gumbo it feels like new old beans okay I'm really in Queens that is so good look at all the shrimp ah mm-hmm and the sausage and the chicken so kind of melt in your mouth good as it's like going down my throat and into my belly I can just like hear the brass bands playing brings back memories of good times I come ballistic it's not really a soup but it's not really a stew with somewhere in between it's just a whole beast of its own and it's really just sensational and this gumbo is perfect for those frigid temperatures outside it is cold guys if you enjoy these recipes go to pressure law cooking calm there are so many recipes with more coming I already have over a hundred and again that I said isn't it just keep on growing hover over any photo in any recipe and you could pin it to your favorite Pinterest board it's that simple go to facebook.com slash pressure while cooking and like that page for any update anything you want to know I have tips I'm very active there I do some humor there as well you'll enjoy it hopefully and also at pressure lock on youtube subscribe there Instagram Twitter all that jazz I got it all speaking of jazz this thing could feed a jazz band it makes a bunch oh I love me some gumbo [Music] [Music]

Channel: Pressure Luck Cooking

Views: 221,453

Rating: 4.8518519 out of 5

Keywords: Instant Pot, Pressure Luck, Pressure Cooking, Gumbo, Cajun, Creole, New Orleans, Nawlins, Nola, Tony Chachere's

Id: 6sf0M7h_8rE

Length: 16min 31sec (991 seconds)

Published: Thu Jan 04 2018