Ingredients:

  • 1 cup Vegetable Oil
  • 1 cup All-Purpose Flour
  • 1 pound Boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 1 teaspoon Cajun or Creole Seasoning, plus more for chicken
  • 1 large Yellow Onion, finely diced
  • 1 cup Celery, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 6 cups Low-Sodium Chicken Stock
  • 1 (14.5 oz) can Diced Tomatoes, undrained (optional)
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • ½ teaspoon Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 pound Smoked Andouille Sausage, sliced into ½-inch rounds
  • 1 cup sliced fresh or frozen Okra (optional)
  • 1 Tablespoon Filé Powder (optional)
  • Fresh Parsley and Spring Onions (Scallions), for garnish

Instructions:

  1. Prep Ingredients: Dice all vegetables (Onion, Celery, Bell Pepper). Pat chicken pieces dry and toss them with ½ tsp of Cajun seasoning. Slice the sausage.
  2. Begin the Roux (Stovetop or IP Sauté Function): Heat oil in a heavy pot or the Instant Pot insert (using the 'Sauté' setting). Once shimmering, whisk in the flour.
  3. Cook the Roux: Continuously stir the mixture over medium heat for 15–20 minutes. The roux must progress slowly from pale yellow to peanut butter brown, then finally to the color of dark chocolate.
  4. Temper the Roux: Once the desired dark color is achieved, immediately stir in the diced onion, celery, and bell pepper (the Holy Trinity). Sauté for 3–5 minutes until the vegetables soften and absorb the roux.
  5. Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant.
  6. Build the Base: Add the diced, seasoned chicken pieces, diced tomatoes (if using), Worcestershire sauce, thyme, bay leaves, and cayenne pepper. Stir well.
  7. Deglaze and Add Liquid: Pour in the chicken stock. Use a wooden spoon to scrape the entire bottom of the pot to ensure no stuck bits remain, preventing the Burn error.
  8. Seal and Pressure Cook: Secure the Instant Pot lid and ensure the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 10 minutes.
  9. Release Pressure: Once the cooking cycle is complete, allow a 15-minute Natural Pressure Release (NPR), then carefully Quick Release (QR) any remaining pressure.
  10. Add Sausage and Okra: Open the lid and remove the bay leaves. Stir in the sliced smoked sausage and the okra (if using).
  11. Simmer: Set the Instant Pot back to the 'Sauté' function and let the gumbo simmer, uncovered, for 5–10 minutes. This heats the sausage through and allows the stew to thicken slightly.
  12. Adjust Seasoning: Taste the gumbo. Add salt and pepper as needed. If using Filé powder, remove the pot from heat and stir it in last (do not boil gumbo once Filé is added).
  13. Serve: Ladle hot gumbo over cooked rice and garnish with fresh parsley and spring onions.