Roux - Mix 1/2 Cup of Vegetable Oil and 1/2 cup of Brown Rice Flower.
Add to a cast iron skillet, mix well with wisk. Over medium heat stir
constantly until roux becomes dark in color about 30 -35 minutes.
In Instant Pot, use Saute’ setting on High. Prepare Chicken Thighs
and Breast by patting dry and seasoning with salt and pepper. Pour 1
tbs Olive Oil in Instant Pot and add chicken until browned. Place
chicken skin side down in pot. Brown the chicken about 4 - 5 minutes
per side. Next Brown Andouille. Remove and set aside.DEGLAZE Pot
with 1 cup Chicken Stock scrubbing with a wooden spoon.
In Instant Pot on Saute’, add in Green Pepper, Celery, and minced
Garlic. Pour in brown Roux and stir for about 5 minutes.Add Bay
Leaves, Cayenne Pepper, Black Pepper, Smoked Paprika, Thyme, Onion and
Oregano to Pot. Sauce until fragrant.
Turn off Pot. Add 1 tbs Fish Sauce, 1 tbs Worcestershire sauce,
remaining Chicken Stock, Green Onions, browned Chicken Thighs,
Breasts and Andouille Sausage to pot. Stir and Pressure Cook for 7
minutes. When done allow 15 minutes pressure release. After 15
minutes vent pot. When vented, remove chicken, de-bone and shred.
Discard skin and bones. Stir Gumbo and adjust to taste. Add back
Chicken and allow to sit for a few minutes. Skim off any excess oil if desired before
serving.
Serving
Suggestions
Serve with white rice and French bread if you are not GF
Originally Submitted
8/2/2019
0 Out of 5 from
0 reviews
You can add this GF Instant Pot Chicken and Sausage Gumbo recipe to your own private DesktopCookbook.
