Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs (cut in 1-2" pieces)
  • 1/2 pound andouille sausage (sliced)
  • 1/2 cup vegetable oil (plus 1 tablespoon)
  • 1/2 cup flour
  • 1 green pepper (diced)
  • 1/2 medium onion (diced)
  • 1/2 cup diced celery
  • 1-15 ounce can diced tomatoes
  • 4 cups chicken stock
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon gumbo file
  • 1 bay leaf
  • 2 teaspoons salt (adjust to taste)
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 2 cups sliced okra (fresh or frozen)
  • steamed white rice (optional, for serving)
  • 1/2 cup diced green onions (optional, for garnish)

Instruction

  • Add 1 tablespoon of oil to the Instant Pot insert and brown the chicken over medium-high heat using the sauté function. Remove and set aside.
  • Using the sauté function again, heat the oil and flour over medium heat.
  • Cook, whisking constantly, until the mixture turns a caramel brown color. This will take about 10-12 minutes. (Learn more about how to make a roux).
  • Add the diced green pepper, onion and celery and cook for 2 minutes, until vegetables start to soften.
  • Stir in the diced tomatoes until a paste-like mixture forms.
  • SLOWLY pour in the chicken stock, whisking constantly to avoid clumping.
  • Stir in all of the seasonings.
  • Add the okra, chicken and sausage.
  • Lock the lid in place, turn the valve to seal and set the Instant Pot to pressure cook on high for 15 minutes.
  • Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  • Taste and adjust the salt, if needed. Serve over white rice garnished with sliced green onions.