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
Scale
- 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.