Pressure Cooker Chicken and Sausage Cajun Gumbo
Recipe Chicken and Sausage Gumbo from an old Southern Living grocery store paperback booklet called “America’s Best One-Dish Recipes” February 1996 issue. It's been passed around by many. I have no idea if it's close to the original, but we loved it and I converted it to the pressure cooker.
Equipment
- Rice Cooker
Ingredients
Holy Trinity (Sauté):
- 2 Tbsp olive oil or avocado oil
- 1 cup celery diced
- 1 cup onion diced
- 1 cup green pepper diced
- 1 jalapeno seeded and diced
Then add:
- 2 Tbsp garlic, minced or more if you like (I do 6 cloves)
Cajun Seasoning Mix: (or use a seasoning like Tony's or Slap Ya Mama)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp thyme
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp red pepper flakes less if you don't like spicy
Deglaze with:
- 4 cups beef broth or stock
Now add:
- 2 lbs chicken thighs, boneless skinless sliced
- 12 oz andouille or smoked sausage sliced into ½ inch pieces
- 1 tsp Worcestershire sauce (optional)
- 3 lg bay leaves if they are small, use a couple more
Finishing: (buerre manié)
- 4 Tbsp softened butter
- 4 Tbsp flour
- 1 cup frozen sliced okra (or use half the bag if you prefer) you can add more if you like
Serve with:
- cooked white rice
- green onions sliced
- Tabasco sauce
Instructions
- If you are using a rice cooker or a second pressure cooker for rice, start that first. You can always let your rice sit on warm in the rice cooker until the gumbo is done. In the pressure cooker I would just fluff the cooked rice and turn off the pot.
- Chop all your veggies first and set those aside. Then slice your meat and have that ready to go. This recipe will go much faster when things are prepped ahead.
- Turn your pot to Sauté (More or High setting) and let it heat up. When your pot says Hot go ahead and add your oil. Then add your Holy Trinity ingredients (celery, onion, green pepper). You aren't going to cook this long, only about 1 min. Stir frequently.
- Add a nice amount of garlic, 1-2 Tbsp is good. Stir that around and get that garlic cooked just a little bit. Again, not long. Only about 1 min. Then add your seasoning mix and stir. Let that cook just a little bit until it's fragrant 1-2 min. If you don't want to make your own seasoning mix, use a premixed Cajun seasoning that you like or have on hand. You will use about 2 Tablespoons.
- Deglaze the pot with beef broth and make sure there is nothing stuck to the bottom of the pot.
- Add all of your sliced meat to the broth. Add Worcestershire and bay leaves.
- Close lid and set to Pressure Cook for 4 min. Make sure your valve is set to Sealing if your pot requires that. When the cooking time is done, let NPR for 10 min.
- While your gumbo is cooking, mix together your softened butter and flour into a paste. This is called a buerre manié and works similarly to a roux. Buerre manié means kneaded butter in French and is incredibly simple to make. Buerre manié is uncooked and has a little better thickening power than a cooked roux. If you like your gumbo super thick you can double your buerre manié. That would make it more like a gravy.
- Once your gumbo has completed the NPR, open the lid and add your buerre manié in pieces. This will help it melt quickly. Just scoop out pieces with a spoon or fork. Give your pot a stir. It will thicken upon standing.
- While the pot is still hot, add your frozen okra. Stir the pot then close the lid and let it sit for 10-15 min. Okra has properties and will help thicken your gumbo as well. If you don't care for okra, then simply don't add it. But then, increase your buerre manié by 2 Tbsp of each butter and flour.
- Serve your gumbo with hot cooked white rice, sliced green onions and Tabasco sauce.
Notes
Tips: If you want to make a traditional roux, go ahead and do that. I would suggest doing that on Sauté first, before you cook the gumbo. Or do it separately on the stovetop in a small pan. Then add it to your gumbo at the end. Some people are particular about their roux. And, if they are, they probably aren't making their gumbo in an Instant Pot.
Okra is optional but it really is good. If you think you don't like okra, it's probably because it was overcooked. I add a whole bag of okra because we love it. You can start with half a bag if you want to ease into it.
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Pressure Cooker Chicken and Sausage Cajun Gumbo
Recipe Chicken and Sausage Gumbo from an old Southern Living grocery store paperback booklet called “America’s Best One-Dish Recipes” February 1996 issue. It's been passed around by many. I have no idea if it's close to the original, but we loved it and I converted it to the pressure cooker.
Servings: 6 servings
Equipment
- Rice Cooker
Ingredients
Holy Trinity (Sauté):
- 2 Tbsp olive oil or avocado oil
- 1 cup celery diced
- 1 cup onion diced
- 1 cup green pepper diced
- 1 jalapeno seeded and diced
Then add:
- 2 Tbsp garlic, minced or more if you like (I do 6 cloves)
Cajun Seasoning Mix: (or use a seasoning like Tony's or Slap Ya Mama)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp thyme
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp red pepper flakes less if you don't like spicy
Deglaze with:
- 4 cups beef broth or stock
Now add:
- 2 lbs chicken thighs, boneless skinless sliced
- 12 oz andouille or smoked sausage sliced into ½ inch pieces
- 1 tsp Worcestershire sauce (optional)
- 3 lg bay leaves if they are small, use a couple more
Finishing: (buerre manié)
- 4 Tbsp softened butter
- 4 Tbsp flour
- 1 cup frozen sliced okra (or use half the bag if you prefer) you can add more if you like
Serve with:
- cooked white rice
- green onions sliced
- Tabasco sauce
Instructions
- If you are using a rice cooker or a second pressure cooker for rice, start that first. You can always let your rice sit on warm in the rice cooker until the gumbo is done. In the pressure cooker I would just fluff the cooked rice and turn off the pot.
- Chop all your veggies first and set those aside. Then slice your meat and have that ready to go. This recipe will go much faster when things are prepped ahead.
- Turn your pot to Sauté (More or High setting) and let it heat up. When your pot says Hot go ahead and add your oil. Then add your Holy Trinity ingredients (celery, onion, green pepper). You aren't going to cook this long, only about 1 min. Stir frequently.
- Add a nice amount of garlic, 1-2 Tbsp is good. Stir that around and get that garlic cooked just a little bit. Again, not long. Only about 1 min. Then add your seasoning mix and stir. Let that cook just a little bit until it's fragrant 1-2 min. If you don't want to make your own seasoning mix, use a premixed Cajun seasoning that you like or have on hand. You will use about 2 Tablespoons.
- Deglaze the pot with beef broth and make sure there is nothing stuck to the bottom of the pot.
- Add all of your sliced meat to the broth. Add Worcestershire and bay leaves.
- Close lid and set to Pressure Cook for 4 min. Make sure your valve is set to Sealing if your pot requires that. When the cooking time is done, let NPR for 10 min.
- While your gumbo is cooking, mix together your softened butter and flour into a paste. This is called a buerre manié and works similarly to a roux. Buerre manié means kneaded butter in French and is incredibly simple to make. Buerre manié is uncooked and has a little better thickening power than a cooked roux. If you like your gumbo super thick you can double your buerre manié. That would make it more like a gravy.
- Once your gumbo has completed the NPR, open the lid and add your buerre manié in pieces. This will help it melt quickly. Just scoop out pieces with a spoon or fork. Give your pot a stir. It will thicken upon standing.
- While the pot is still hot, add your frozen okra. Stir the pot then close the lid and let it sit for 10-15 min. Okra has properties and will help thicken your gumbo as well. If you don't care for okra, then simply don't add it. But then, increase your buerre manié by 2 Tbsp of each butter and flour.
- Serve your gumbo with hot cooked white rice, sliced green onions and Tabasco sauce.
Notes
Tips: If you want to make a traditional roux, go ahead and do that. I would suggest doing that on Sauté first, before you cook the gumbo. Or do it separately on the stovetop in a small pan. Then add it to your gumbo at the end. Some people are particular about their roux. And, if they are, they probably aren’t making their gumbo in an Instant Pot.
Okra is optional but it really is good. If you think you don’t like okra, it’s probably because it was overcooked. I add a whole bag of okra because we love it. You can start with half a bag if you want to ease into it.
