I can’t believe I waited this long to make gumbo. It takes a little work to get the flavor just right, but don’t let that stop you. I had never made a dark roux before, but I found it extremely easy. After making it one time, I decided to make a dry roux because I found the oil to be too much for a soup that already has sausage and chicken. I adapted this recipe from here.
(I recommend doing this first step in the morning when your house is cool!)
To make the dry roux, preheat the oven to 375 with a cast-iron pan inside. Add to the pan:
1/2 c. flour
Let the flour toast for 60-80 minutes, stirring every 20 minutes or so. It should be about the color of peanut butter. Set it aside for later. If you don’t have any leftover cooked rice, prepare that at this point too. Plan on 1 c. of rice per person.
When you’re ready to make dinner, heat the Instant Pot on Saute and brown, stirring occasionally:
1 lb. boneless, skinless chicken thighs, bite-sized pieces
1 lb. smoked sausage or kielbasa, sliced
Remove the meats to a plate. Add to the pot and saute for a few minutes until starting to brown:
1 onion, chopped
Then add the remaining veggies:
2 ribs celery, chopped
1 bell pepper, chopped
6 cloves garlic, minced
Gradually whisk 1/2 c. water with the dry roux and add it to the pot. Stir in the spices:
2 bay leaves
1 t. smoked paprika
pinch of thyme
pinch of oregano
Add the liquid ingredients and stir to scrape up any stuck-on bits (deglazing):
4 c. chicken stock
1 T. Worcestershire sauce
1 T. fish sauce
Add the meat and cook at high pressure for 7 minutes, then natural release for 15. Serve gumbo with rice either stirred in or on the side. (Adding it to the soup tastes great, but it will get soggy if there’s any left over.)
Find more heavenly, international dishes here.
Instant Pot Chicken and Sausage Gumbo
Equipment
- pressure cooker
Ingredients
- 1/2 cup flour
- 4-6 cups cooked rice
- 1 pound boneless, skinless chicken thighs bite-sized pieces
- 1 pound smoked sausage or kielbasa sliced
- 1 onion chopped
- 2 ribs celery chopped
- 1 bell pepper chopped
- 6 cloves garlic minced
- 2 bay leaves
- 1 teaspoon smoked paprika spicy or not
- pinch thyme
- pinch oregano
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fish sauce
Instructions
- To make the dry roux, preheat the oven to 375 with a cast iron skillet inside. Add the flour to the skillet and let it toast for 60-80 minutes, stirring every 20 minutes. The flour should be the color of peanut butter. Set it aside.1/2 cup flour
- Cook rice or use leftover rice to serve with the soup.4-6 cups cooked rice
- Heat the pressure cooker and brown the meats, stirring occasionally. The chicken doesn't need to be cooked through. Remove them to a plate.1 pound boneless, skinless chicken thighs, 1 pound smoked sausage or kielbasa
- Add the onion and saute until it starts to brown slightly. Add the other veggies and stir for another few minutes.1 onion, 2 ribs celery, 1 bell pepper, 6 cloves garlic
- Gradually whisk 1/2 cup water into the dry roux and add the mixture to the pot, stirring to combine. Add the spices and liquid ingredients, stirring to scrape up anything stuck to the bottom.2 bay leaves, 1 teaspoon smoked paprika, pinch thyme, pinch oregano, 4 cups chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon fish sauce
- Add the meats back to the pot and cook at high pressure for 7 minutes with a natural release for 15. Serve the gumbo over rice. For best results, store the soup and rice separately so it doesn't get soggy.