Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves about 6

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper
  • 4 ounces andouille, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 28-ounce can whole stewed tomatoes, preferably San Marzano
  • 1 pound sliced okra
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes or to taste
  • dash of Asian-style fish sauce, optional 
  • 1 pound peeled and deveined Louisiana shrimp
  • sliced green onions, minced parsley, for garnish
  • hot cooked rice, hot sauce, toasted French bread, 

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

Click image to enlarge


Heat olive oil in an electric pressure cooker set to sauté: medium; add onion, bell pepper, and andouille and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add garlic and cook until fragrant; push vegetables to the side and add tomato paste. Cook, stirring, until the paste begins to dissolve in the oil and is quite fragrant, 2 to 3 minutes. Stir pan contents.

Add tomatoes with juice (hand-shred tomatoes into saucepan, discarding any tough cores and skin) and okra, then stir in bay leaves, lemon juice, garlic powder, oregano, black pepper, and red pepper flakes.

Seal the pressure cooker and set to cook under high pressure for 15 minutes. Allow pressure to release naturally for 10 minutes, vent, then carefully remove the lid. Taste and adjust seasoning; if it tastes a little flat, add a dash of fish sauce. Stir in the shrimp, cover, and let sit for 5 minutes until shrimp are just cooked through. Serve hot over rice.

Makes about 6 servings.






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