This is one of our absolute favorite family meals, especially for special occasions! It is so meaningful to make this gumbo and when I do, I feel a special connection to the generations of South Louisiana ancestors in my husband’s family.
PawPaw’s Cajun Chicken & Sausage Gumbo
Delicious belly-warming Gumbo will also warm your family's heart!
Servings: 10
Calories: 406kcal
Equipment
- 1 Pressure Cooker
- 1 Knife
- Cutting Board
Ingredients
- 2 tablespoons peanut oil or other vegetable oil
- 1 1/2 cups onion diced
- 1 1/2 cups green bell pepper diced
- 1 1/2 cups celery diced
- 1/2 teaspoon salt
- 3 tablespoons garlic minced
- 1 teaspoon dried thyme
- 3 bay leaves
- 1 1/2 to 2 tablespoons cajun seasoning see recipe below
- 8 cups low-salt chicken broth https://thecookingfamily.com/bone-broth-instant-pot/
- 2 cups cold water
- 1 1/2 cups Instant Roux Mix Tony Chachere's Instant Roux Mix or Kary’s Dry Roux or make your own easy oven roux
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cooked and cubed
- 1 pound smoked sausage diced
- 24 oz frozen cut okra
Instructions
- Turn Instant Pot on {Sauté}. When pot is preheated, add the oil. When oil is hot and shimmery, add the diced aromatics (onion, bell pepper, and celery). Add salt and stir. Sauté for 2-3 minutes. Add garlic, thyme, bay leaves, and cajun seasoning. Stir well and cook for 1 minute.
- Pour in 1 cup of broth and deglaze pot carefully by scraping off all brown bits that may be stuck to the bottom of the pot and make sure none remain. Otherwise, your pot may get too hot on the bottom and fail to come to pressure. Some Instant Pot models get the {burn} warning and other models begin counting down without ever coming to pressure if some brown bits are stuck to the bottom and not scraped off.
- Add remaining chicken broth and stir well.
- In a separate container, place 2 cups of cold water and whisk in 1 1/2 cups Instant Roux mix. When all the dry mix is thoroughly wet with no lumps, pour this mixture into the pot of soup and stir constantly for 2-3 minutes.
- Add chicken and smoked sausage to pot. Stir and check the bottom to make sure nothing is sticking.
- Close lid of Instant Pot. Set Valve to {Sealing}. Set pressure cooking program to {Pressure Cook} or {Manual}, and make sure pressure is set on {High Pressure}.
- Adjust time to 9 minutes by pressing the {+} or {-} buttons.
- Start Instant Pot. Depending on which model pressure cooker you are using, either wait ten seconds for the Instant Pot to beep and begin heating up or press {Start} if you are using an Instant Pot with a Start button.
- The pot will heat up, come to pressure, begin counting down, and beep when the pressure cooking time is finished.
- Allow the pot to natural release (NR) for at least 10 minutes before releasing remaining pressure.
- After the float valve drops, open the lid. Stir in frozen okra. Turn on {Sauté}, stirring and heating for about 5-10 more minutes until okra is cooked through.
- Taste and correct seasoning, adding more salt or cajun seasoning, if desired.
- Serve with rice, cauliflower-rice, or just as it is. Don’t forget the hot sauce!
Notes
Notes: 1 large onion equals approximately 1 1/2 cups diced. 1 large bell pepper equals approximately 1 1/2 cups diced. 4-5 stalks celery equals approximately 1 1/2 cups diced. 1 clove of garlic equals approximately 1 teaspoon minced garlic.
Tony Chachere’s Dry Roux Mix in large quantity: https://amzn.to/2Tf2wC2
Gluten-Free Instant Roux Mix https://amzn.to/2Y66v7x
Jar of Savoie’s Dark Roux with oil https://amzn.to/2Y60XtN
Jar of Savoie’s Dry Roux (no oil) https://amzn.to/2O9L29k Easy Oven Roux: 4 ounces All purpose Flour 4 ounces cooking oil–I prefer peanut oil or lard Place flour and oil in an oven-proof cast iron skillet or dutch oven. Whisk together and place in oven. Bake at 350˚ for 1 to 3 hours, stirring every 20-30 minutes, until the color is dark mahogany. This process will make your kitchen smell divine, yet be mostly hands-off. This is the absolute key to the traditional deep flavor of true Cajun Gumbo.
Gluten-Free Instant Roux Mix https://amzn.to/2Y66v7x
Jar of Savoie’s Dark Roux with oil https://amzn.to/2Y60XtN
Jar of Savoie’s Dry Roux (no oil) https://amzn.to/2O9L29k Easy Oven Roux: 4 ounces All purpose Flour 4 ounces cooking oil–I prefer peanut oil or lard Place flour and oil in an oven-proof cast iron skillet or dutch oven. Whisk together and place in oven. Bake at 350˚ for 1 to 3 hours, stirring every 20-30 minutes, until the color is dark mahogany. This process will make your kitchen smell divine, yet be mostly hands-off. This is the absolute key to the traditional deep flavor of true Cajun Gumbo.
Nutrition
Calories: 406kcal | Carbohydrates: 13g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 640mg | Potassium: 766mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1178IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 2mg