Half soup, half stew with an amazing rich flavour, I think the cooked flour and cooking sequence gives it the unique taste, just like the one I tried in Louisiana (I wish!)
Cooking time: 45 minutes
Equipment:
Ingredients:
1. Brown the sausage and chicken:
Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat until shimmering. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Add to the bowl with the sausage, again leaving as much fat behind as possible.
2. Cook the roux:
Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker. Cook, stirring constantly, until the flour is the color of peanut butter, about 5 minutes.
3. Saute the aromatics:
Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the aromatics soften, about 5 minutes.
4. Cook the gumbo:
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn't sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
5. Season and serve the gumbo:
Remove the lid from the pressure cooker (carefully, the escaping steam will be very hot). Taste the gumbo, and add salt and pepper as needed, and a splash of Tabasco sauce. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the soup on top, then sprinkle with parsley. Pass the Tabasco sauce at the table for anyone who likes an extra kick with their dinner.
Cooking time: 45 minutes
Equipment:
- pressure cooker
Ingredients:
- 1 tablespoon vegetable oil
- 1/2 KG smoked sausage, sliced 5mm thick
- 1 KG chicken thighs, cut into 5cm pieces
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup flour
- 1 teaspoon Cajun spice rub
- 1 large onion, finely chopped
- 1 green capsicum roughly chopped in 3mm cubes
- 1 large stalk celery, chopped in 3mm cubes
- 4 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 Litres chicken stock (preferably homemade)
- 1 can diced tomatoes
- Salt and Pepper
- Tabasco sauce
- Cooked white rice (preferably long grain, cooked with a tablespoon of butter)
- 1/2 cup chopped parsley
1. Brown the sausage and chicken:
Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat until shimmering. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Add to the bowl with the sausage, again leaving as much fat behind as possible.
2. Cook the roux:
Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker. Cook, stirring constantly, until the flour is the color of peanut butter, about 5 minutes.
3. Saute the aromatics:
Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the aromatics soften, about 5 minutes.
4. Cook the gumbo:
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn't sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
5. Season and serve the gumbo:
Remove the lid from the pressure cooker (carefully, the escaping steam will be very hot). Taste the gumbo, and add salt and pepper as needed, and a splash of Tabasco sauce. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the soup on top, then sprinkle with parsley. Pass the Tabasco sauce at the table for anyone who likes an extra kick with their dinner.