Gumbo is the official state food of Louisiana and one of the most iconic recipes in traditional Cajun and Creole cuisine. It consists of a flavorful stock, some sort of meat, sausage, or shellfish, and the "Holy Trinity" of vegetables: onion, celery, and bell peppers. Gumbo is thickened by adding sliced okra to the stew as it cooks or filé powder to the finished recipe just before serving. Filé powder is ground from the sassafras tree leaves and acts as a thickener in gumbo. It also adds a signature distinctive earthy flavor to the classic Southern stew. It can be found in specialty stores and ordered online.
Instead of simmering the stew on the stovetop, this Instant Pot version is ready to enjoy in no time.
- For the Instant Pot Rice:
- 2 cups long-grain white rice
- 2 cups water
- 1 teaspoon Kosher salt
- For the Chicken and Sausage Gumbo:
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup onion (chopped)
- 3/4 cup green bell pepper (chopped)
- 3/4 cup celery (chopped)
- 4 cloves garlic (minced)
- 3 cups chicken broth (reduced-sodium)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 1/4 pounds skinless, boneless chicken thighs cut in 1 1/2-inch pieces)
- 1 (12-ounce) package andouille sausage links (sliced 1/2-inch thick)
- 5 ounces okra (thawed if frozen and sliced)
- 2 teaspoons Creole seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- To serve: Filé powder, fresh parsley, sliced green onion, hot pepper sauce
Gather the ingredients.
To prepare the rice, stir the rice, water, and Kosher salt in the Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete. This will take about 10 minutes.
Be careful of any remaining steam and unlock and remove the lid. Using the tines of a fork, fluff the rice to separate the grains. Set aside the rice and cover until ready to serve. Clean the insert of the Instant Pot before preparing the gumbo.
To prepare the gumbo, stir together the flour and oil until smooth. Use the sauté setting to cook over medium heat 5 to 7 minutes until the roux is the color of peanut butter, stirring constantly.
Add the onion, green pepper, celery, and garlic. Sauté until softened, about 8 minutes.
Add the chicken broth, diced tomatoes, chicken, sausage, okra, Creole seasoning, oregano, thyme, basil, salt, pepper, and bay leaf.
Lock the lid in place. Set to cook at high pressure for 8 minutes. Let stand 15 minutes to release the pressure naturally. Release any remaining pressure manually and open the lid carefully.
Remove and discard the bay leaf. Spoon each serving into bowls. Add about 1 teaspoon of file powder and stir to combine. Top each serving with hot cooked rice and garnish with fresh parsley and sliced green onion. Serve with additional hot sauce, if desired.