CHICKEN & SAUSAGE GUMBO
This chicken and sausage-based Creole gumbo makes for hearty helpings. Leave the gumbo in your Kalorik Pressure Roaster on warming mode with cooked rice, a ladle, and soup bowls for your guests to serve themselves. This Gumbo freezes well too! The Kalorik Pressure Roaster makes this Gumbo recipe super easy; no need to stir the roux! ~
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 spice 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 large garlic clove, minced
Salt & freshly ground pepper
Cooked white rice
Chopped green onions
Instructions
1. Place the sliced sausage in your Kalorik Pressure Roaster. Select the browning function and set the timer to 10 minutes. Brown the sausage until golden, stirring often. Remove the sausage from the pressure roaster and set aside.
2. Add the flour and vegetable oil to your pressure roaster and whisk to combine. Select the browning function and set to 20 minutes. Do not stir the roux yet.
3. When the time is up, whisk the roux well and select the browning function. Set the timer to 20 minutes. Let the roux cook without stirring, for another browning cycle. Finally, stir the roux again and cook on the browning function for 20 minutes more.
4. At the hour mark, whisk the roux; you should have a toasted brown-colored roux, similar to the color of peanut butter.
5. 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.
6. Carefully remove the 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.
7. Meanwhile, in a small mixing bowl, combine the paprika, garlic powder, oregano, thyme and salt. Add the chicken pieces and toss to coat.
8. Carefully remove the pressure roaster lid and add the garlic and seasoned chicken to the pot and stir to combine. Cook on high pressure for 15 minutes more.
9. Adjust the seasonings and serve in bowls over rice, garnished with green onions.
8 servings
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