This gumbo is the perfect one-pot meal whether you make it in a Dutch Oven or a pressure cooker. Lately, I have been cooking it in a pressure cooker because it cooks everything perfectly in 12 minutes under high pressure as opposed to a couple of hours in a Dutch Oven.  But both methods turn out a great result.  The secret to this gumbo is the chicken and the andouille sausage.  The boneless skinless chicken thighs are flavorful, tender and shred naturally after a long cook.  Note that boneless skinless chicken breasts will work but be forewarned that the meat will be tougher and stringy. And, the andouille sausage is not only a happy bite, but as the gumbo simmers, the seasoning from the andouille flavors the broth and gives it that authentic Louisiana taste! 

Serves 8-10 

            Extra-Virgin Olive oil

1          large yellow onion, chopped

1          large shallot, sliced in thin rings

3          ribs of celery, chopped 

3          large boneless skinless chicken thighs

1          cup white wine

4          cups chicken stock

½         cup roasted garlic cloves

2          cups or 3 cans chopped fire-roasted tomatoes and chiles, such as Rotel

1          pint cherry tomatoes, washed 

1-2       teaspoons kosher salt

½         teaspoon cayenne pepper

½         teaspoon dried thyme

1-1 ½   pounds frozen sliced okra

1          large andouille sausage ring or 4 links, cut into coins

Pour 1-2 tablespoons of olive oil in the bottom of a Dutch oven or pressure cooker. Add onions and celery and sauté for about 10 minutes or until beginning to caramelize.   Add boneless chicken thighs, wine, chicken stock and roasted garlic cloves.  Bring to a boil and reduce the heat.  Add the tomatoes and let cook at a low heat with the lid on until the chicken naturally shreds—about 2 hours. Alternatively, you can pressure cook it on high for 12 minutes.*

Season with salt, cayenne, thyme and stir well.  Shred chicken and add okra and sausage.  Simmer a traditional pot uncovered for 30 more minutes, stirring occasionally.  

If using a pressure cooker or Instant Pot, shred chicken and add okra and sausage.  Let simmer after pressure cooking for at least an hour to reduce the broth, let the sausage flavor the gumbo and concentrate the flavors.

ALL RECIPES ©ELIZABETH KARMEL 2020