Shrimp’s popularity makes it easy to find in almost every grocery store. If you are able to source fresh shrimp from your fishmonger then use those, but frozen shrimp will work just as well. If using fresh shrimp, buy them the day you plan to cook them. Before cooking store fresh shrimp in a large bowl filled with crushed ice to preserve their freshness.
1large yellow onionpeeled and diced
1large green bell pepperseeded and diced
2garlic clovespeeled and minced
1can diced tomatoes14.5 ounce
1lbmedium shrimppeeled and deveined
1/4tspground black pepper
2cupscooked long-grain rice
Press the Sauté button on the Instant Pot® and heat oil. Add flour and cook, stirring constantly, until flour is medium brown in color, about 15 minutes.
Add celery, onion, green pepper, garlic, and tomatoes and cook, stirring constantly, until the vegetables are tender, about 8 minutes. Add thyme, cayenne, bay leaves, filé, Worcestershire sauce, and stock and stir well, making sure nothing is stuck to the bottom of the pot, then add sausage. Press the Cancel button.
Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 8 minutes. When the timer beeps, quick release the pressure. Open lid and stir in shrimp, salt, and black pepper. Press the Cancel button, then press the Sauté button and cook for 8 minutes, or until shrimp are cooked through. Discard bay leaves. Serve hot over rice.
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