Recipe: Pressure Cooker Chicken Gumbo with Variations

CHICKEN GUMBO

"Here's my streamlined version of the traditional Louisiana gumbo. The okra gumbo is the African name for this vegetable-becomes meltingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice."

4 or 12 minutes high pressure
3 minutes additional cooking

1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil (optional)
4 scallions, thinly sliced (keep white and green parts separate)
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
2 large bay leaves
2 large ribs celery, cut into 1/2-inch slices
1 large green bell popper, seeded and diced
3/4 pound fresh okra, trimmed and cut into 1-inch chunks (or one 10-ounce package frozen sliced okra (rinse away any ice crystals)*
3 pounds chicken thighs, skinned and well trimmed (or 2 1/2 pounds boneless, skinless chicken), cut into 1-inch pieces
1 (15 ounce) can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tablespoons file powder, cornmeal, or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Tabasco sauce (for serving)
Hot cooked rice (for serving)

Heat the pressure cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.

Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs.

Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the file or other thickener while stirring. Bring to a boil (uncovered), then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper.

Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table. Serve with rice.

*If you can find only whole frozen okra, allow it to thaw slightly and then cut into 1-inch chunks. If you're an okra lover and have bought a 16-ounce package, feel free to use all of it

VARIATIONS:

CHICKEN GUMBO WITH POULTRY SAUSAGE:
Instead of andouille, use a sliced smoked turkey or chicken sausage. You'll probably need to use 1 to 2 tablespoons of oil for the browning stage.

CHICKEN CREOLE:
Omit the okra. Instead of sausage, use 1/2 pound smoked country ham, cut into 1/2-inch cubes. Omit browning the ham and cook the scallion whites in olive oil.

CATHY'S GUMBO WITH CORN:
My colleague, cookbook author Cathy Walthers, likes to add 1 cup fresh or frozen corn kernels for the last minute or two of cooking. Although not traditional, the corn adds great color and crunch.

Makes 6 servings
Source: The Pressured Cook by Lorna J. Sass