Ingredients
Gumbo Base
- 1 Tablespoon light olive oil
- 1 teaspoon minced garlic or 2 cloves
- 1 bell pepper, diced
- 1 ½ cups onion, chopped
- 3 celery ribs, chopped (~1 cup)
- 1 Tablespoon fresh thyme or 1 teaspoon dried
- 1 Tablespoon smoked paprika (plus more to taste)
- 3 teaspoon Cajun spice mix (adjust to taste)
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon cayenne pepper
- 1 Tablespoon apple cider vinegar
- ⅔ cup uncooked red lentils
- 3 cups vegetable broth
- 1 can (14 ounces) fire roasted tomatoes
- 1 Tablespoon Tabasco or Cajun hot sauce (plus more to taste)
- 1 bay leaf
- 2 cups fresh or frozen chopped okra
- Kosher salt and pepper to taste
- Cooked white rice or cauliflower rice for serving
Optional Toppings
- Chopped cilantro
- Diced jalapeno
Roux Ingredients
- 3 Tablespoons butter or non-dairy butter
- 3 Tablespoons all-purpose gluten free flour
Instructions
- Roast Okra (Optional): Preheat your oven to 450°F. Spread fresh or frozen chopped okra on a baking sheet and roast for 10-15 minutes until edges are slightly crispy and browned, especially if using frozen okra the roasting time might be a bit longer. This step enhances okra’s flavor and texture.
- Sauté Vegetables: Set the Instant Pot to SAUTE mode. Add olive oil, chopped onion, minced garlic, diced bell pepper, and chopped celery. Cook for about 5 minutes until veggies soften and become fragrant. Stir frequently to avoid burning.
- Add Spices: Stir in fresh or dried thyme, smoked paprika, Cajun spice mix, dried oregano, and cayenne pepper. Sauté the spices with the vegetables for 1 minute to release their aromas.
- Add Liquids and Lentils: Mix in the apple cider vinegar, uncooked red lentils, vegetable broth, fire-roasted tomatoes, hot sauce, and bay leaf. Stir well to combine all ingredients.
- Pressure Cook the Gumbo: Secure the Instant Pot lid and close the vent. Select MANUAL mode (or Pressure Cook) and set to high pressure for 3 minutes. Once cooking is complete, allow the pressure to release naturally for 12-15 minutes before unlocking the lid.
- Prepare Roux: While the gumbo is cooking, in a small saucepan over medium heat, whisk together butter (or non-dairy butter) and gluten free flour. Stir consistently for about 5-7 minutes until the roux turns a butterscotch color. Remove from heat immediately to prevent burning.
- Combine Roux and Okra: After the Instant Pot has naturally released and the lid is removed, discard the bay leaf and any thyme sprigs. Stir the prepared roux and the optional roasted okra into the gumbo. This will thicken the stew and enrich its flavor.
- Season and Serve: Taste the gumbo and season with kosher salt and freshly ground black pepper as desired. Serve hot over cooked white rice or cauliflower rice. Garnish with optional toppings like chopped cilantro and diced jalapeno for additional flavor and heat.
- Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days to enjoy later.
Notes
- Roasting okra is optional but recommended for improved texture and flavor.
- You can adjust the level of spiciness by increasing or decreasing the amount of Cajun seasoning, cayenne, and hot sauce.
- Using gluten free flour in the roux keeps this recipe gluten free-friendly.
- For a lower calorie option, serve the gumbo over cauliflower rice instead of white rice.
- If you want a thicker gumbo, you can add a bit more roux or cook down the gumbo slightly longer on SAUTE mode before adding okra and roux.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Stew
- Method: Instant Pot
- Cuisine: Creole/New Orleans
- Diet: Vegan
