CHICKEN GUMBO RECIPE #5 (Pressure Cooker)

CHICKEN GUMBO RECIPE #5
(Pressure Cooker)

½ lb. andouille or other smoked sausage cut into ¼-inch slices
1 tbsp. olive oil, optional
4 scallions, thinly sliced (keep whites and green parts separate)
1 cup chicken broth
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
2 large bay leaves
2 large ribs celery cut into ½-inch slices
1 large green pepper, seeded and diced
¾ lb. fresh okra, timed and cut into 1-inch chunks, or 1 10-oz. package frozen sliced okra
3 lbs. chicken thighs, skinned and trimmed, or 2-1/2 lbs. boneless, skinless cut into 1-inch pieces
1 (15-oz.) can diced tomatoes or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tbsp. file powder, cornmeal or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Tabasco sauce

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 scallions whites, stirring frequently, for about I 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, celery6, 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 boneless chopped 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 to thin, sprinkle on the file’ or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic 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.