Pressure Cooker Chicken and Sausage Gumbo

Author: Michael Rushlow

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Ingredients

For The Roux
• 8 oz. by weight fat (e.g, lard or vegetable oil)
• 8 oz. by weight flour
For The Chicken & Broth
• 1 3.5-4 lb. Chicken
• 2 carrots, cut in 2 inch pieces
• 2 stalks celery, cut in 2 in pieces
• ½ large onion, cut into 2 pieces
• 1 teaspoon salt
• 6 cups water
For The Gumbo
• 7 Tablespoons Roux, divided
• 2 Green Bell Peppers, chopped
• 3 stalks celery, sliced about ¼-inch thick
• 1 large onion, chopped
• 5 cloves garlic, crushed with a garlic press
• 1 tablespoon cajun or creole seasoning
• ½ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon salt to start (then to taste)
• ½ teaspoon black pepper to start (then to taste)
• File Gumbo for serving
• 4 cups chicken stock (made earlier)
• 1 tablespoon Better Than Bouillon Chicken Flavor (optional)
• 2 Bay Leaves
• Meat from a 3.5-4 pound chicken, removed from bones (made earlier)
• 1 package (12-16 oz.) andouille sausage, cut into ½-inch slices

Instructions

For The Roux (Adapted from Alton Brown) (This is best when made a couple days in advance)
1. Preheat oven to 350 degrees Over medium-high heat, in an iron skillet or dutch oven, put fat in pan
2. When fat is liquid, add flour and stir until combined
3. Put into oven
4. Stir every 20 minutes until desired color is reached (dark brown gives it a very smoky taste; if you prefer a bit milder, just cook until approximately the color of peanut butter). Keep in oven until slightly lighter than desired color, it will continue darken some after removing from oven
5. If saving for later, let it cool then put in a container and refrigerate
For The Chicken
6. Put chicken, carrot, celery, onion and salt in pressure cooker. Set timer for 25 minutes
7. When time is up, do a quick release of the pressure Carefully remove chicken to plate The chicken may not still be in one piece, so carefully remove all pieces to the plate
8. Strain the stock in another pot If doing this ahead of time, wait until cool enough, then put in container and refrigerate until needed When cool enough, remove chicken from bones, discarding skin Put into a container and put in refrigerator until needed
For The Gumbo
9. In 1 tablespoon fat or oil, brown sausage over medium-high heat
10. Remove sausage to plate
11. In sausage fat, sauté onion, celery and green pepper
12. When it starts to soften, add in the garlic
13. Sauté for another couple minutes
14. Add two tablespoons roux and stir
15. Add the cajun/creole seasoning, thyme, cayenne pepper, sausage, chicken, broth, salt, pepper and Better Than Bouillon; place bay leaves on top
16. Place cover on pressure cooker and cook for 7 minutes at high pressure.
17. When time is up, do a quick release
18. Press saute button and bring to a low boil
19. Add in 4-5 tablespoons roux depending on thickness desired, stirring constantly; cook for an additional 5 minutes
20. Sprinkle with File Gumbo when serving
21. Serve in bowls, with rice or potato salad and warm bread