A flavorful and hearty Chicken and Sausage Gumbo cooked to perfection in the Blue Runner Pressure Cooker, served over a bed of fluffy white rice.
Ingredients: 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces. 1 lb smoked sausage, sliced. 1 cup onion, chopped. 1 cup celery, chopped. 1 cup bell pepper, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup okra, sliced. 1 cup long-grain white rice. 4 cups chicken broth. 2 tablespoons vegetable oil. 2 tablespoons all-purpose flour. 1 teaspoon thyme. 1 teaspoon paprika. 1 teaspoon gumbo file powder. 1 bay leaf. Salt and pepper to taste.
Instructions: Turn on the Blue Runner Pressure Cooker and select the 'Saut' function. In a bowl, season the chicken with salt, pepper, thyme, and paprika. Add vegetable oil to the pressure cooker, then brown the seasoned chicken pieces. Remove and set aside. In the same pressure cooker, saut the sliced sausage until browned. Remove and set aside with the chicken. Add chopped onion, celery, bell pepper, and minced garlic to the pressure cooker. Saut until vegetables are softened. Sprinkle flour over the vegetables and stir to make a roux. Cook for 2-3 minutes until the roux is golden brown. Pour in diced tomatoes with their juice, chicken broth, gumbo file powder, bay leaf, and sliced okra. Mix well. Return the browned chicken and sausage to the pressure cooker. Stir everything together. Cancel the 'Saut' function, close the pressure cooker lid, and set to 'High Pressure' for 10 minutes. While the gumbo is cooking, prepare the rice separately according to package instructions. Once the pressure cooking is complete, carefully release the pressure manually. Open the lid, discard the bay leaf, and adjust seasoning with salt and pepper. Serve the gumbo over a bed of cooked rice. Garnish with fresh parsley if desired.
Prep Time: 20 minutes
Cook Time: 25 minutes
3 spice dance
