Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille | Louisiana Kitchen & Culture

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped bell pepper
• 4 ounces andouille, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 28-ounce can whole stewed tomatoes, preferably San Marzano
• 1 pound sliced okra
• 2 bay leaves
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes or to taste
• dash of Asian-style fish sauce, optional
• 1 pound peeled and deveined Louisiana shrimp
• sliced green onions, minced parsley, for garnish