I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.
Ingredients
- 3 tablespoons butter
- 2 stalks celery, finely chopped
- 1 onion, finely chopped
- 1 green bell pepper – stemmed, seeded, and finely chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour, divided
- 2 ¼ cups chicken broth, divided
- 6 ounces beer (such as Abita Turbodog®)
- 1 1/3 cups water
- ¾ cup uncooked white rice
- ½ pound medium shrimp, peeled and deveined
- 1/3 pound cod, cut into 1-inch pieces
- 1/3 pound scallops
- 2 teaspoons Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons salt
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, or to taste
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
Step 2
Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
Step 3
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Step 5
Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
Step 6
Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 424 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat6g | 29% |
Cholesterol149mg | 50% |
Sodium2112mg | 92% |
Total Carbohydrate46g | 17% |
Dietary Fiber2g | 8% |
Total Sugars3g | |
Protein31g | |
Vitamin C30mg | 148% |
Calcium79mg | 6% |
Iron5mg | 27% |
Potassium644mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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