Life Under Pressure: Creole Gumbo in 35 Minutes

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Most of you know that I am from Louisiana.  If you didn’t, well, you know now.  I have been transplanted to Phoenix, where I have been for the last 16 years.  I love it here, but we don’t have many “Gumbo Weather” days.  Yesterday was no exception.  It was 92 degrees outside and I just REFUSED to wait any longer to make Gumbo.

I took out my pressure cooker and set out to make my favorite Creole dish without having to let it simmer on the stove for 3 hours.  Mission Accomplished!

Here is what you need….you will notice the can of Rotel tomatoes was left out of this picture…HOW DARE I forget them!  I remembered just before it was time to put everything up to pressure.  So all was not lost…but I didn’t include them in the picture.

One other thing that you may be asking…Why no flour and oil…don’t I need to start with a roux?  Yes, I do…but I HATE making roux.  Seriously, I have only tried a few times and burned it.  I cheat.  I know, I know…a good southern girl…and I cheat?!?!  I buy Savoie’s Dark Roux in a jar.  I get it when I go back to Louisiana or have my awesome brother send me jars when I run low.  Since I know that isn’t an option for most of you, here is a recipe to make your own roux….or a link to Amazon to buy it.  :)  I have been using Savoie’s Dark Roux in a jar ever since I learned to cook.  But, you could also just make your own roux in a large batch, and then keep the roux in the fridge for occasions just like this.

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3 pounds of Boneless Skinless Chicken Thighs
1 Pound of Smoked Sausage (diced or cut into rings, or both)
1 Onion (diced)
2 heaping Tablespoons of Dark Roux
1 10oz can of Rotel Tomatoes
1 15oz can of Chicken Broth
2 cups of water
1 cup of green onion tops sliced into rings (reserved for the end of the cooking process)

Cut the Chicken into larger than bite size pieces.  These will shrink a bit and they will also become VERY tender.  Also, trim off any of the remaining fat.  Brown these along with sausage.  Add the Roux, diced onion, Rotel tomatoes, chicken broth and water.

Bring up to high pressure for 25 minutes.  Use this time to make your pot of rice.  Use the quick release method to release the pressure and top with the green onion rings and stir.

If you would like to add shrimp to the Gumbo, now would be the time to do it.  You would make sure you have peeled and deveined shrimp.  Add it to the Gumbo.  Bring the entire mixture to a boil (no need to pressurize it, you can just use the brown setting to get the heat up).  Cook for about 5 minutes or until the shrimp are ready.

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Comments

  1. Michele P says:

    it looks very good, thanks for sharing the recipe!

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