1. Put the ghee in the Instant Pot and push “Sauté”. When the pot says “Hot”, add the sausage and brown it for 2-3 minutes per side. Use a slotted spoon to transfer the sausage to a plate.
2. Add the pepper, celery, onion, and Cajun seasoning to the pot and sauté for 1-2 minutes, until very fragrant. Push “Keep Warm/Cancel”. Add the browned sausage, tomatoes, chicken stock, and bay leaves to the Instant Pot and stir. Put the lid on the Instant Pot and make sure it’s set to “Sealing”. Push “Manual” and decrease the time to 5 minutes. The Instant Pot will automatically begin cooking and will come to high pressure before beginning to count down from 5 minutes.
3. When the time is up, push “Keep Warm/Cancel”. Carefully move the valve to “Venting” to release the pressure manually. Remove the lid and push “Sauté”. Add the shrimp and cook for 3-4 minutes, or until the shrimp are just opaque throughout. Add sea salt and freshly ground black pepper to taste. Serve hot topped with parsley or chives, alongside rice or cauliflower rice if desired.

NOTES

1. To make this recipe stovetop, brown the sausage in a large saucepan and then transfer it to a plate. Add the onion, pepper, and celery, and cook for about 5 minutes. Add the browned sausage, tomatoes, stock, and bay leaves and bring to a simmer, then cook for at least 30 minutes. Add the shrimp 5 minutes before you plan on serving the gumbo, and make sure the shrimp are opaque. Season with salt and pepper to taste, garnish, and serve.