chicken and sausage gumbo

(1 rating)
Recipe by
Gramma Jones
Ordway, CO

This is recipe I received from a friend when I bought my electronic pressure cooker. I love spicy food but some folks don't care for spicy hot red pepper so feel free to leave it out.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For chicken and sausage gumbo

  • 2 Tbsp
    butter
  • 1 Tbsp
    minced garlic
  • 1/2 lb
    smoked sausage
  • 1 lg
    onion
  • 1 lg
    green pepper
  • 2 stick
    celery
  • 1 lb
    boneless, skinless chicken thighs
  • 3 Tbsp
    flour
  • 1 1/2 c
    frozen okra slices
  • 1 c
    white rice
  • 4 tsp
    chicken bouillon granules
  • 4 c
    water
  • 1 can
    diced tomatoes (14-16 oz)
  • 2
    bay leaves
  • 1 Tbsp
    parsley flakes
  • 1 tsp
    onion powder
  • 1/2 tsp
    paprika
  • 1/2 tsp
    ground red or cayenne pepper (optional)
  • salt and pepper to taste

How To Make chicken and sausage gumbo

  • 1
    chop onions and pepper (large chunks) slice celery to about 1/4 inch thick slice chicken thighs into 3 slices each slice smoked sausage to about 1/4 inch thick mix bouillon granules with water, set aside
  • 2
    Place butter, garlic, onion, sausage and celery in pressure cooker pot and cook until sausage starts to brown and veggies begin to sweat.
  • 3
    Coat chicken in the flour, and add to pot.
  • 4
    Add remaining ingredients (except salt and pepper) and stir. Securely lock on the pressure cooker lid and set timer (if electric) for 6 minutes. (If manual, bring pressure and then allow to cook for 6 minutes.
  • 5
    Turn off the heat and allow to cool for about 10 minutes. Release any remaining pressure using the recommended procedure for you pressure cooker. If desired add salt and pepper.

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