Chicken and Sausage Gumbo in the Instant Pot
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While gumbo is traditionally made in cast iron, or heavy steel pots, the Instant Pot is a surprising alternative. What you have to do though is use a dark, pre-made …
Thanks for the recipe! I'm going to have to check out that Karys Roux. I have an InstaPot too and am always looking for quick, easy recipes. 🙂
Cheers!
Ingredients:
1.5 – 2 lbs of boneless, skinless chicken thighs
1 lb of smoked or andouille sausage – cut into 1/4 inch pieces
Cajun or creole seasoning
All purpose flour
2 tbsp of oil
1 large white onion – diced
1 large bell pepper – diced
2 stalks of celery – diced
4-5 cloves of garlic – chopped
4 cups of chicken stock
1/2 – 1 cup of dark pre-made roux (use more roux to make darker and thicker gumbo)
2 bay leaves
1 tsp thyme
1/2 tsp of Cajun or Creole seasoning
1/2 tsp of salt
Instructions:
Season the chicken thighs with your favorite Cajun or Creole seasoning. Cover the chicken with the flour (I add a litle seasoning to the flour). Add 2 tbsn of oil to the IP, and turn on the saute function. Brown the chicken, 5 minutes per side. Remove and shred the chicken. Turn off the saute function
Turn back on the saute function, to allow you more time. Add the sausage, onion, bell pepper and celery. Saute for 10 minutes. Add the garlic at 9 minutes. Turn off the saute function. Add the stock
and deglaze
Add the roux and stir in. Add the bay leaves, cajun or creole seasoning, thyme and salt. Pressure cook for 15 minutes, with a natural release. Serve over white rice. Enjoy!