PRESSURE COOKER CHICKEN & SAUSAGE GUMBO
Serves 1
  • Ingredients:
  • • 1 pound Andouille or Kielbasa sausage, cut into 1/2-inch slices
  • • 1 cup all purpose flour
  • • 1 cup vegetable oil
  • • 2 sweet yellow onions, diced
  • • 1 cup celery, coarsely chopped
  • • 1 green bell pepper, chopped
  • • 1 red bell pepper, chopped
  • • 6 cups chicken broth
  • • 2 bay leaves
  • • 2 tablespoons paprika
  • • 1/4 to 1/2 teaspoon cayenne pepper, depending on preference
  • • 1/2 teaspoon garlic powder
  • • 1/2 teaspoon dried oregano
  • • 1/2 teaspoon dried thyme
  • • 1 teaspoon salt
  • • 1 pound boneless & skinless chicken thighs, cut into 1-inch cubes
  • • 1/4 to 1/2 teaspoon cayenne pepper, depending on preference
  • • 1 large garlic clove, minced
  • • Salt & freshly ground pepper
  • • Cooked white rice
  • • Chopped green onions

Instructions:

  1. Place the sliced sausage in your Kalorik Pressure Cooker and set the Browning Mode to 10 minutes. Brown the sausage until golden, stirring often. Remove the sausage from the Pressure Cooker and set aside. Add the flour and vegetable oil to the Pressure Cooker and whisk to combine. Set the Browning mode for 20 minutes and do not stir the roux. When the time is up whisk the roux well and set the Browning Mode timer for 20 minutes. Let the roux cook without stirring, for another browning cycle. Finally, stir the roux again and set the Browning Cycle for 20 minutes more. At the hour mark, whisk the roux; you should have a toasted brown-colored roux, similar to the color of peanut butter.
  2. Once the roux is dark enough, add the onions, garlic celery, bell peppers and browned sausage. Season with salt and pepper. Lock the lid into place and cook for 10 minutes on high pressure. Carefully remove the Pressure Cooker lid and add the chicken broth and bay leaves to the pot and stir to combine. Lock the lid into place and cook on high pressure for 15 minutes.
  3. Meanwhile, in a small mixing bowl, combine the paprika, garlic powder, oregano, thyme and salt. Add the chicken pieces and toss to coat. Carefully remove the Pressure Cooker lid and add the garlic and seasoned chicken to the pot and stir to combine. Cook on high pressure for 15 minutes more.
  4. Adjust the seasonings and serve in bowls over rice, garnished with green onions.
  • Recipe by
    Chef Jamie Gwen

  • Kalorik Black and Stainless Steel
    Perfect Sear Pressure Cooker