Chicken and Sausage Gumbo in the Instant Pot

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while still providing flavor.

okra

🥗Healthier: zucchini

💰Cheaper: frozen okra

Zucchini is a lower-calorie option that works well in stews.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Vegetable broth can be a cost-effective alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Diced tomatoes provide similar texture and flavor.

Dice the vegetables: celery, onion, and bell pepper.

Cut the Kaneka Cajun smoked sausage into pieces.

Dust both sides of the chicken thighs with Slap Ya Mama seasoning.

Mix flour with a couple tablespoons of oil.

Turn on the sauté function on the Instant Pot.

Dip each chicken thigh in the flour mixture and brown them for about 5 minutes per side.

Remove the browned chicken and set it aside to shred later.

Turn the sauté function back on and add the sausage and diced vegetables to the pot.

Sauté the sausage and vegetables for about 10 minutes, adding garlic in the last minute of sautéing.

Turn off the sauté function and add 4 cups of chicken stock, stirring to combine.

Add 0.5 cup of dark roux to the pot and mix well to break it down.

Add 2 bay leaves, 1 teaspoon of thyme, and 0.5 teaspoon of Cajun or Creole seasoning to the pot.

Add the shredded chicken back into the pot.

Seal the Instant Pot and set it to pressure cook for 15 minutes.

After cooking, perform a quick release of the pressure.

Serve the gumbo with cooked white rice.

Cooking Techniques

Equipment Needed

Spice Level: