Chicken and Sausage Gumbo Blue Runner Pressure Cooker with Rice

A flavorful and hearty Chicken and Sausage Gumbo cooked to perfection in the Blue Runner Pressure Cooker, served over a bed of fluffy white rice.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb smoked sausage, sliced
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup okra, sliced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon gumbo file powder
• 1 bay leaf
• Salt and pepper to taste

Instructions:

Turn on the Blue Runner Pressure Cooker and select the Saut function

In a bowl, season the chicken with salt, pepper, thyme, and paprika

Add vegetable oil to the pressure cooker, then brown the seasoned chicken pieces

Remove and set aside

In the same pressure cooker, saut the sliced sausage until browned

Remove and set aside with the chicken

Add chopped onion, celery, bell pepper, and minced garlic to the pressure cooker

Saut until vegetables are softened

Sprinkle flour over the vegetables and stir to make a roux

Cook for 2-3 minutes until the roux is golden brown

Pour in diced tomatoes with their juice, chicken broth, gumbo file powder, bay leaf, and sliced okra

Mix well

Return the browned chicken and sausage to the pressure cooker

Stir everything together

Cancel the Saut function, close the pressure cooker lid, and set to High Pressure for 10 minutes

While the gumbo is cooking, prepare the rice separately according to package instructions

Once the pressure cooking is complete, carefully release the pressure manually

Open the lid, discard the bay leaf, and adjust seasoning with salt and pepper

Serve the gumbo over a bed of cooked rice

Garnish with fresh parsley if desired