Country Style Gumbo Pressure Cooker
Savor the bold and comforting flavors of the South with this hearty Country Style Gumbo made effortlessly in a pressure cooker. Loaded with tender chicken, smoky Andouille sausage, and succulent shrimp, this gumbo is a true celebration of classic Cajun cuisine. The rich, golden roux forms the base, while the "Holy Trinity" of onion, bell pepper, and celery adds a savory depth to every bite. Perfectly seasoned with Cajun spices and thickened with okra, this one-pot wonder cuts down on traditional cooking time without compromising on authentic flavor. Serve it over fluffy white rice and garnish with fresh parsley and green onions for a delectable, soul-warming meal that’s ready in under an hour. Ideal for weeknight dinners or cozy gatherings, this dish brings the authentic taste of Louisiana to your table in no time.
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Recipe Information
Ingredients
- 12 ounces Andouille sausage, sliced
- 1 pound Boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces Shrimp, peeled and deveined
- 2 tablespoons Vegetable oil
- 2 tablespoons Flour
- 1 large Onion, diced
- 1 medium Green bell pepper, diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 4 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes, with juices
- 1 cup Okra, sliced
- 1 leaf Bay leaf
- 2 teaspoons Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Cooked white rice
- 0.25 cup Chopped green onions, for garnish
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Turn the pressure cooker to sauté mode and heat 1 tablespoon of vegetable oil.
Add the sliced Andouille sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pressure cooker. Stir in the flour and cook, whisking constantly, for 3-5 minutes to create a light roux. It should be golden brown.
Add the diced onion, green bell pepper, and celery (the "Holy Trinity") to the roux. Sauté until softened, about 5 minutes.
Add the minced garlic and stir until fragrant, about 30 seconds.
Pour in the chicken broth and deglaze the bottom of the pot, scraping up any browned bits.
Stir in the diced tomatoes (with their juices), okra, bay leaf, Cajun seasoning, salt, and black pepper.
Return the browned sausage and add the uncooked chicken pieces. Stir to combine.
Lock the lid of the pressure cooker and set it to high pressure for 15 minutes.
Once the timer is complete, use a quick release to safely release the pressure.
Open the lid and switch the pressure cooker back to sauté mode. Stir in the shrimp and let them cook until pink and opaque, about 2-3 minutes.
Discard the bay leaf. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the gumbo hot over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley for added brightness.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
