While searching for something to make one night, I came across a recipe for sausage and shrimp gumbo in the Instant Pot. Cajun seasoning isn’t something I have in my house. Not that I don’t enjoy it, I just don’t flavor my food with that seasoning. So, I put a twist to the recipe with Italian seasonings. As Lammer gobbled it up he excitedly named this my Gumbo-lino and insisted to put this into our meal rotation. An easy keeper!

Instant Pot Shrimp & Sausage Gumbo-lino
Ingredients:
2 Tablespoons ghee (or olive oil)
1 package organic sausage, sliced into coins (about 1/2-inch thick)
1 red bell pepper, diced (if you have in the house)
2 sticks of celery, diced
1 yellow onion, diced
2 tablespoons Italian seasoning
1 BPA-free can organic diced tomatoes
2/3 cup broth (of your choice)
2 bay leaves
1 pound shrimp (peeled, prefered)
Sea salt & pepper
Fresh parsley and/or basil for serving

Directions:
Put ghee or oil in IP and press Saute button. Add sausage and brown, then transfer to a bowl and put aside.
Add pepper, celery, onion, and seasonings and saute for a minute or two, until very fragrant. Turn off.
Add browned sausage, tomatoes, broth, and bay leaves to the pot and place lid on (in sealed position).
Press Manual and adjust time to 5 minutes.
When time is up, carefully move valve to “venting” to release pressure.
Remove lid and push Saute. Add shrimp and cook for 3 minutes (or until shrimp is cooked through).
Add sea salt and pepper to taste, along with fresh parsley/basil and serve over rice.