This recipe was chosen by The Weil Team as the winner of our 2018 recipe contest. Lauren, our winner and local clean-eating enthusiast, developed the recipe (along with several more) and shares them on her blog:

What you will need: Instant Pot


• 3 medium sized boneless skinless chicken breasts cubed

• 1 package of Chicken Apple Sausage sliced (we use Aidells)

• 1 pound of raw shrimp peeled deveined

• 1 green pepper diced

• 1 red pepper diced

• 1 yellow onion diced

• 2 stalks of celery diced

• 1 TBSP of Tiny Little Chef Taste of New Orleans Cajun Seasoning (make  your own Cajun seasoning by combining garlic, paprika, oregano, onion, black pepper, thyme and cayenne)

• 1 frozen bag of Okra

• 1 cup of bone broth or chicken stock

• 1 TBSP minced garlic

• 2 Bay Leaves

• Tomato paste (6 Oz can)

• Diced Tomatoes (14.5 Oz can)

• 2 TBSP ghee to sauté (we use Kelapo)


• Turn Instant Pot on to sauté and add 2 TBSP of ghee.

• Once your ghee has melted add in your green pepper, red pepper, onion, celery,  sausage, and your Taste of New Orleans Seasoning

• Sauté until all veggies are soft and sausages are slightly browned.

• Add in your TBSP of garlic and sauté until fragrant (about 1 minute)

• Hit cancel on your Instant Pot and add your broth, raw chicken breasts, okra, bay leaves, tomato paste, and diced tomatoes.

• Put the lid on your Instant Pot and cook on Manual for 12 minutes making sure your lid is in the sealing position.

• When the timer beeps quick release the pressure by turning your knob to venting

• Once all pressure has released and your lid has unlocked remove the lid and stir.

• Hit cancel and add your raw shrimp

• Select sauté and let your shrimp sauté for 4-5 minutes until shrimp are cooked and are opaque.

• Serve and enjoy!

TIP from Lauren: This is a one pot meal but because I like to stretch my Famous Gumbo as far as possible I like to serve mine over Cauliflower Grits for extra veggies!