An old family recipe was used to make the quince jelly. A fruit related to apples and pears is the quince. It cannot be consumed raw because it is rather sour. Use the quince fruit in this jelly for the best results.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
- ½ pound andouille sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups sliced okra
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon oil, chicken, and sausage to the pot; cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn the pot off.
- Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer’s instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Serve immediately.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 1383 mg |
| Sugars | 4 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Nope, not for me. I prefer a Cajun gumbo which would get you kicked out of the Acadiana area if you even SUGGESTED adding tomatoes.
My first ever attempt at gumbo. Wow! Followed the recipe, just changed the process. At others suggestions I boiled okra beforehand. Used food processor to chop celery, grn ppr, onion, then put in celery 2 mins before adding the others. Cut down on oil/butter in roux to 1/3 C, browning to desired strength of taste, 20 mins for me. Would reduce broth by 1 C to make thicker. I winged it with spices in pantry as didn’t have creole: paprika, thyme, bay, cayenne, going easy. Yummy with nice sting at back of throat. Will serve it tomorrow when I buy file’, a necessity. Again: Wow!
The roux was a disaster- the instapot is too big and this is such a small amount, it burned to the bottom almost instantly. There was no way to stir it in to anything for more than about 30 seconds. When I added the vegetables it turned in to a big clumpy mess and I gave up and combined everything. The end result was way too much liquid, similar to soup. 3 stars because the flavor was still decent, but make the roux separately in a smaller pan.
Made this and I have never made Gumbo before. Added Shrimp as well as the Chicken and Sausage. Went to a Crawfish boil and this was just supposed to be a side. Well, it was gone before anything else. Delicious!
It came out pretty good for me. My only comment is there is no salt in the recipe, so add a teaspoon or more to taste when you add the other spices. This comes out decently hot (spicy) which I like but you can cut down on the cayenne pepper if that’s not your thing.
Easy and flavorful. So quick.
This was the best and fastest Gumbo recipe I have ever tried. I made just like the recipe except I used 1 lb of the sausage. If you don’t like spicy, you may want to cut the spices down to 1/3 of them.
Haven’t tasted it yet first time cooking gumbo and I was slightly confused when the meet goes back in I didn’t see anywhere in the recipe where it said to re-add the meat however I reacted it before pressure cooking hope that’s right?
Super good! Was my first time with an instant pot and I found it easy enough! My celery didn’t cook all the way but it added a nice crunch so I honestly didn’t mind. It’s spicy for sure but nothing some sour cream can’t help if you can’t handle it- otherwise I’d say avoid using too much cayenne pepper; maybe half a teaspoon?
This was spicy and delicious! I used leftover chicken from another meal. I didn’t have andouille, so I used smoked turkey sausage. My husband loved it and we liked it even better the next day after the flavors had a chance to meld. My only minor disappointment was that it was much thinner than gumbo usually is. Next time I would either make a larger roux or use less chicken broth. This recipe is definitely a keeper!
I don’t see a reason to use an instant pot with this recipe, I did use mine but I felt the stovetop would have been just as useful. I added shrimp at the very end. Flavors were great, I think they will just get better and better after a day or two sitting in the fridge.
Turned out great.
Not much different than the stovetop version Just faster. Very good.
I messed up part of it, left out the Okra and it still turned out OUTSTANDING! This will get made again and again.
I tried this and I really liked the flavors. Go crazy if you need more. This was a quicker meal because of the Instant Pot. Cooking time could be a little longer in my opinion, some of the celery was not cooked as thoroughly as I expected, but I might have cut mine a little bigger than the author of the recipe. The recipe is great as is. I added some shrimp at the very end because I love shrimp in gumbo.