Easy Gumbo Recipe (Instant Pot recipe)

By gbvampy1

Ingredients

• 1 pound Andouille Sausage, cut into 1/2” slices
• 1 pound chicken thighs, cut into 1-2” pieces
• 1/4 cup + 1 Tablespoon avocado or olive oil
• 1/2 cup white whole wheat flour
• 1 Tablespoon Cajun Seasoning
• 1 Tablespoon Dried Thyme
• 1 1/2 teaspoons Smoked Paprika
• 1 Large Onion, chopped
• 1 Bell Pepper, chopped
• 3 Celery Stalks, chopped
• 4 Garlic Cloves, chopped
• 2 Quarts Chicken Stock
• 2 cups Tomatoes, Diced
• Sea Salt and Black Pepper to taste
• 3 cups cooked rice

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Set pressure cooker to sauté and heat 1 tablespoon of oil.
Once oil is hot, add the sausage and brown (without the lid) on both sides, about 5 minutes.
Remove the sausage to a plate being sure to leave oil/drippings in the pan.
Add the cut chicken thighs to the pot and brown on both sides, about 6 minutes.
Remove chicken and add to the plate with the sausage.
Add remaining 1/4 cup of oil, flour, Cajun seasoning, thyme, and smoked paprika to the pot.
Stir constantly and cook until the roux is the color of peanut butter, about 5 minutes.
Add onion, bell pepper, celery, and garlic to the darkened roux.
Cook, stirring often, until vegetables are soft, about 5 minutes.
Return the cooked Andouille sausage and chicken to the pressure cooker.
Add chicken broth and diced tomatoes to the pressure cooker.
Stir well to combine being sure to remove anything sticking to the bottom of the pot.
Add the pressure cooker lid and bring to pressure.
Cook for 15 minute on manual setting and then allow to naturally release for 15 minutes.
Release any remaining pressure and remove the lid from the pressure cooker
Taste the gumbo and add, as needed, sea salt and black pepper.
To serve: place a 1/2 cup of white rice in a bowl and top with gumbo.