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 80-90 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 for 4 minutes on each side:
1 lb. boneless, skinless chicken thighs
Remove the chicken and stir occasionally until brown:
1 lb. smoked sausage or kielbasa, sliced
Remove the sausage and set aside with the chicken. Add to the pot and saute for a few minutes until starting to brown:
1 onion, chopped
Then add the remaining veggies:
2 stalks 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. Shred the chicken. Serve 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.) A serving includes 1 c. of cooked rice.
