‘Tis cool and rainy this day. With the drizzle, wind, and fog, I am reminded of a trip to New Orleans. Of that trip two things come to mind, the miserable weather and the glorious bowl of Gumbo I consumed.
It is said a Gumbo is a single pot stew that supposedly can contain anything that crawls, flies, swims, or slitters. I’ll not go that far, but I will use a good Andouille Sausage, and some shredded rotisserie chicken.
Gumbo (French: Gombo) is a Creole dish popular in the U.S. state of Louisiana, and is the official state dish. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the “Holy Trinity” of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether roux, okra or filé powder.
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice.
The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Choctaw.
- 1/4 cup butter
- 1/4 cup flour
- 2 tbsp olive oil
- 1 Ea Red Bell Pepper diced
- 1 Ea Green Bell Pepper diced
- 1 Ea Yellow Bell Pepper diced
- 1 cup Celery Diced
- 4 cloves Garlic minced
- 1 package Andouille Sausage ~ 1lb
- 3 cups Chicken Stock
- 1 Can Rotel Tomatoes ~10 oz
- 1 Can Fire Roasted Tomatoes
- 2 ea Bay Leaves
- 1 cup Okra Frozen
- 1 lb Chicken Shreaded
- 2 tbsdp Cajun / Creole Seasoning
- Use 'Saute' function of instapot and add oil
- When oil shimmers add sausage, Sauter for 3-4 minutes until the sausage starts to render
- Add the garlic, onion, celery, peppers, Saute 3-5 minutes until veggies become soft
- Remove all from instapot, Add butter and scrape pot bottom to extract the fond
- Once butter is melted, add the flour and stir constantly. The roux will darken, we are looking for a chocolate color, 5-10 minutes
- Turn off the cooker.
- Add the rest of the ingredients, Close / Lock the lid and set vent to "Seal"
- Cook on high pressure for 25 minutes
- Turn off the cooker and do a quick release of pressure
- If the gumbo is on the thin side, simmer for 5 minutes via the saute function
- Remove the bay leaves and serve with or over rice.
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