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chicken and sausage gumbo

Chicken and Sausage Gumbo

Ingredients

  • 1 tablespoon olive oil
  • 1 pound andouille sausage sliced 1/2 inch thick
  • 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 2 teaspoons Cajun spice
  • 1 large onion diced
  • 1 bell pepper diced
  • 3 celery ribs diced
  • 4 cloves garlic minced
  • 1/2 teaspoon Kosher salt
  • 6 cups chicken stock
  • 1 15 oz can diced tomatoes
  • Salt and Pepper to taste
  • Hot pepper flakes to taste

Instructions

  1. Heat 1 tablespoon vegetable oil in the pressure cooker on sauté. (traditional stove top cooking – use a large stockpot).
  2. 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.
  3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
  4. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker/stockpot. Cook, stirring constantly, for 4 minutes.
  5. Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.
  6. Pressure 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 pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
  7. Traditional stove top cooking: Follow above directions using a large pot and bring to boil and simmer for 45 minutes to an hour.
  8. Slow cooker: Follow above directions and cook on low for 6 hours, high for 2 hours.

Recipe Notes

To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, and sprinkle with parsley. Add salt, pepper and red pepper flakes to taste.
Recipe courtesy of Old World Garden Farms