This delicious, healthy, quick, simple and unique instant pot or slow cooker chili recipe is perfect for Super Bowl Sunday feast!
If you’re looking for something really exciting to serve to your guests for Super Bowl Sunday, try our Creole Shrimp Gumbo Inspired Chili recipe. It requires no chopping, takes just minutes to prep, and is so incredibly tasty. This meal tastes really exciting and special, and makes anyone look like a healthy kitchen rock star! This is a great option to add to – or replace – the table full of brown, fried food, chips and dips. The recipe is gluten free as well if you have health-conscious or gluten free guests coming to watch the game at your house. But, everyone is going to love this!
Our Creole inspired cooking sauce does most of the work for you! Packed with just vegetables – including the “holy” trinity of celery, bell peppers, onions – and the classic Creole herbs and spices, all expertly blended and ready for you to pour, cook and jazz up a multitude of meals. Instead of a (although delicious) gumbo that takes hours to make, this gumbo inspired chili gives you all of the flavor without all of the work.
I made this recipe for a tasting experience at a Haggen Northwest Fresh location recently, and it was such a big hit. My favorite responses were from kids that kept coming back for seconds, and especially the gentleman from Louisiana that said the taste of this almost brought a tear to his eye, and how it brought him right back home to Baton Rouge. Now that is a testimony I am very proud to share.
Enjoy this really exciting and unique take on chili that I hope will be a hit at your Super Bowl party, and hopefully earns a place at your table of life permanently!
Feel free to swap out the shrimp for chicken or nitrate-free andouille sausage, just add it at the beginning of the cooking. If you’re planning on making this with larger chicken pieces in the Instant Pot add about 10 more minutes to your cooking time.
Healthy Shrimp Gumbo Inspired Chili Recipe
1 jar Mesa de Vida Creole inspired cooking sauce
15 oz low-sodium crushed canned tomatoes
2 bags (10/12 oz) frozen black-eyed peas
1 bag (10/12 oz) frozen chopped okra
3 cups low-sodium broth
Salt to taste
1 1/2 lb peeled, deveined shrimp
1/2 cup instant brown rice (optional, or use 1 cup cooked rice)
Optional: hot sauce to taste
Instant Pot directions: Place the cooking sauce, canned tomatoes, black-eyed peas, okra, broth and salt into the Instant Pot, stir to combine. Cook on manual for 10 minutes, then release the pressure. Click the saute button. Stir in the shrimp and rice. Cover and cook for 5 minutes, then turn off. Let rest for 5 minutes. Serve with hot sauce to taste and enjoy!
Slow cooker directions: Place the cooking sauce, canned tomatoes, black-eyed peas, okra, broth and salt into the slow cooker, stir to combine. Cook on low for 6-8 hours. Stir in the shrimp and rice, cover and cook for 10 more minutes. Serve with hot sauce to taste and enjoy!
Stove top directions: Place the cooking sauce, canned tomatoes, black-eyed peas, okra, broth and salt into a large stock pot or Dutch oven over medium-high heat. Bring to a simmer, lower heat and cover. Cook for 45 minutes to 1 hour, or keep on low and keep it warm for hours until you’re ready to serve. 10 minutes before serving stir in the shrimp and rice, cook for 5 minutes, then turn off the heat and let rest for 5 minutes. Serve with hot sauce to taste and enjoy!
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