Recipe

Instant Pot Chicken and Sausage Gumbo

Name: Instant Pot Chicken and Sausage Gumbo
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 10 servings
Ingredients: 1 cup vegetable oil; 1 cup all-purpose flour; 1 pound andouille or smoked sausage, sliced 1/4 inch thick; 2 celery stalks, chopped; 1 large green bell pepper, chopped; 1 large onion, chopped; 4 cloves garlic, minced; salt and pepper to taste; 1 pinch Creole seasoning, or to taste; 6 cups chicken broth; 1 bay leaf; 1 rotisserie chicken, boned and shredded

This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Prep 45mCook 150mTotal 195mServes 10

Ingredients

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Instructions

1
Gather all ingredients.
2
Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
3
Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
4
Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.
5
Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
6
Serve and enjoy!

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