1. Brown the sausage and chicken:
Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat until shimmering. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Add to the bowl with the sausage, again leaving as much fat behind as possible. Saute shrimp and add also (optional... original recipe didn't call for shrimp, but I tried it and liked it)
2. Cook the roux:
Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker. Cook, stirring constantly, until the flour is the color of peanut butter, about five minutes.
3. Saute the aromatics:
Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the aromatics soften, about 5 minutes.
4. Cook the gumbo:
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn't sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high heat. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally.
5. Season and serve the gumbo:
Remove the lid from the pressure cooker (carefully, the escaping steam will be very hot). Taste the gumbo, and add salt, pepper, and a little Tabasco sauce. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the soup on top, then sprinkle with parsley. Pass the Tabasco sauce at the table for anyone who likes an extra kick with their dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (756g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 332 (52%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 189mg||58 %|
|Sodium 1476.6mg||51 %|
|Potassium 930mg||24 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 30.5g|
|Protein 42.4g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 640
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