I love making recipes like this because once you get it simmering, you can do whatever else needs to be done: family time, watching sports games, or the never-ending laundry pile! The instant pot made the simmering step go a little faster, but could easily be made in a regular pan or slow cooker.
I initially decided to make this recipe after having seen some fun, local okra from https://chesapeakesbounty.com/ near my dad’s house. I am a huge believer in being inspired by what ingredients speak to you… I saw it, and knew that was going to be lunch. (I also had my dad’s neighbor stop by and drop off some local peppers, so we added that!) Enjoy!
- 2 tsp olive oil
- 1 onion, chopped
- 1 peppery, chopped
- 1 package Andouille Sausage, sliced
- 2 tbsp Cajun seasoning
- 1/2 cup chicken broth
- 1 pint okra, sliced
- 2 bay leaves
- 1 pound shrimp, cleaned (I prefer tail off so it makes it ready to eat)
- To finish: Hot sauce & fresh parsley (optional)
- (add in celery if you have it -I was out!)
- (optional addition – 1 lb chicken breasts, in chunks – add with sausage and herbs. )
(note, this recipe will be just as easy in a regular pot. Just follow the same steps, but simmer until shrimp are cooked through.)
Select Sauté on pressure cooker and allow pot to fully heat.
Add oil and swirl to coat bottom of pan. Add sausage, onion, celery, and spices and sauté for 5 minutes, or until liquid has evaporated.
Stir in diced tomatoes, chicken broth, & okra. Place bay leaves on top.
Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure. This will allow the flavors to develop before you add the shrimp. Adjust seasoning at this point.
Open lid, select Sauté and mix in shrimp. When shrimp turn pink, remove the bay leaves (about 2-4 minutes, depending on the size.)
Serve warm over rice.
(note: if want to add rice into the sauce, add 1 more cup chicken broth and 16 ounces rice. Add the rice before pressurizing.)