Instant Pot Cajun Chicken and Sausage Gumbo
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Looking to prepare our Instant Pot Cajun Chicken and Sausage Gumbo? Our Louisiana family recipe is sure to bring a taste of the Big Easy to your kitchen!
Cajun Chicken and Sausage Gumbo is a staple in our hometown of New Orleans, Louisiana. This dish is prepared with the Holy Trinity. If you’re unfamiliar with this term, it is 3 simple ingredients: Bell Peppers, Shallots, and Celery. These 3 ingredients come together to create a beautiful dish.
How to Make a Roux
The second must-have in our Instant Pot Cajun Chicken and Sausage Gumbo is a great Roux. A Roux (pronounced /roōo/), gives the Gumbo its beautiful Caramel color. Not sure how to make a Roux? Check out our 5 Minute Roux recipe.
The Holy Trinity
Holy Trinity. If you’re from Louisiana, you know exactly what we’re talking about. If not, we will let you in on our Cajun secret. The Holy Trinity is 3 simple ingredients – bell peppers, shallots, and celery, and are necessary to create an authentic Cajun dish.
Preparing Cajun Chicken and Sausage Gumbo on the Stovetop
If you prefer to prepare this dish on the stovetop, check out our Cajun Chicken and Sausage Gumbo recipe. The ingredients are the same, but the preparation varies.
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Instant Pot Cajun Chicken and Sausage Gumbo
Description
Looking to prepare our Instant Pot Cajun Chicken and Sausage Gumbo? Our Louisiana family recipe is sure to bring a taste of the Big Easy to your kitchen!
Ingredients
- 3 cups of cubed Chicken from a Rotisserie Chicken
- 1 lb of Andouille sausage, sliced into bite size slices (We use Aidells Cajun Style Chicken Sausage)
- 2 Bay Leaves
- 2 cups of cooked rice (we prefer white Jasmine rice)
- 1 onion chopped (We use a purple onion)
- 1 bunch of shallots
- 3 stalks of celery
- 1 small to medium green bell pepper, seeded and chopped
- 6 cups of Chicken Stock
- Tabasco and salt to taste (Optional)
Instructions
- Pour your stock in the Instant Pot, select ‘Saute, High’ and bring the stock to a roaring boil.
- While the stock is coming to a boil, prepare your roux per the directions in our 5 Minute Roux recipe.
- Once the stock in the Instant Pot is boiling, add your prepared roux, stir until the roux has completely mixed into the stock. Once the stock and the roux have melded together, turn off the Saute function and add the following ingredients: 3 cups of cubed Chicken from a Rotisserie Chicken, 1 lb of Andouille sausage, 2 Bay Leaves, 3 stalks of celery, 1 small to medium green bell pepper.
- Close the lid to the Instant Pot, chose the ‘Meat/Stew’ function for 6 minutes.
- Once complete, open the lid, remove the Bay Leaves, and add the shallots.
- Stir well, let sit for 5 minutes.
- Ladle the hot gumbo over rice, and salt and Tabasco to taste.
I am from the South and this is one of the Best I have eaten !!!!