Pressure Cooker Cajun Gumbo

Servings

Makes 2 ½ quarts

Ingredients

1 tablespoon oil
1 pound boneless, skinless chicken thighs, cut in half
1 tablespoon Chef Paul Prudhomme’s Seafood Magic®, in all
½ pound Chef Paul Prudhomme’s Andouille Sausage® (Hot or Regular)
¼ pound Chef Paul Prudhomme’s Tasso®
1 cup onions, medium dice
½ cup green bell pepper, medium dice
½ cup celery, medium dice
2 teaspoons garlic, chopped
6 tablespoons dark roux
4 cups chicken stock, unsalted
2 teaspoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 teaspoons Worcestershire sauce
2 bay leaves
¼ teaspoon granulated garlic
½ teaspoon Kosher salt
½ cup green onions

How To Prepare

Turn your cooker on to the Sauté/Brown setting and add the oil to the insert. In a mixing bowl, season the thighs with 1 tablespoon of Seafood Magic®. When the oil starts to shimmer, add the chicken to the insert and brown, about 3 minutes per side. Remove chicken and add Andouille and Tasso and sauté for 7 minutes. Stir in the onions, bell pepper, celery, chopped garlic and roux, and cook for 5 to 7 minutes, until the onions become translucent and the roux has started to soften. Add the stock, Magic Pepper Sauce®, Worcestershire sauce, bay leaves, granulated garlic, salt, green onions, and the remaining Seafood Magic®. Stir well until the roux dissolves, about 1 minute. Add the chicken thighs back to the pot, then turn the unit off, place the lid on, and slide into the locked position. Set the cooker to the Soup or Stew setting for 35 minutes. Turn cooker off and let pressure release naturally for 10 minutes, then open the quick release valve and let unit fully depressurize. Carefully unlock and remove the lid and stir to help break up some of the chicken. Serve over rice.

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