Chicken Gumbo Recipe - Cooking Index
Chicken Gumbo Recipe - Cooking Index
Here's my streamlined version of the traditional Louisiana gumbo. The okra -- gumbo is the African name for this vegetable -- becomes meltingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice.
Type: Chicken, Poultry| 1/2 lb | 227g / 8oz | Andouille sausage - cut 1/4" slices |
| = (or other smoked sausage) | ||
| 1 tablespoon | 15ml | Olive oil, (optional) |
| 4 | Scallions - thinly sliced | |
| = (keep white and green parts separate) | ||
| 1 cup | 237ml | Chicken broth |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 teaspoon | 5ml | Dried thyme leaves |
| 2 teaspoons | 10ml | Bay leaves (large) |
| 2 teaspoons | 10ml | Celery ribs - cut 1/2" slices (large) |
| 1 teaspoon | 5ml | Green bell popper - seeded, diced (large) |
| 3/4 lb | 340g / 11oz | Fresh okra - trimmed, and |
| Cut into 1" chunks | ||
| = (or a 10-oz package frozen sliced | ||
| Okra; any ice crystals rinsed away) | ||
| 3 lbs | 1362g / 48oz | Skinless chicken thighs - well trimmed |
| = (or 2 1/2 lbs boneless skinless | ||
| Chicken, cut into 1" pieces) | ||
| 1 | Diced tomatoes - (15 oz), with liquid | |
| = (or stewed whole tomatoes, coarsely | ||
| Chopped) | ||
| 1 | Garlic clove - (to 2) - pushed through press | |
| 1 tablespoon | 15ml | File powder - (to 2) |
| = (or cornmeal or quick-cooking polenta) | ||
| Salt, to taste | ||
| Freshly-ground black pepper, to taste | ||
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| Tabasco sauce, to taste |
Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the file or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.
This recipe yields 6 servings.
Source:
The Pressured Cook by Lorna J. Sass
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