Chicken and Sausage Gumbo
- Contains Dairy
- Contains Wheat
Ingredients
- 1 pound andouille sausage, cut in 1/2-inch slices
- 1 stick (1/2 cup) salted butter
- 1 cup all-purpose flour
- 2 large yellow onions, peeled, cut in 1/2-inch pieces
- 2 green bell peppers, seeded, cut in 1/2-inch pieces
- 3 medium stalks celery, trimmed, cut in 1/2-inch pieces
- 2 cloves garlic, peeled, chopped
- 2 cups cooked chicken breast, shredded
- 1 can (14.5 ounces) diced tomatoes and liquid
- 4 cups chicken broth
- 1 tablespoon Creole or Cajun seasoning
- 1 tablespoon gumbo filé powder (optional)
- Ground black pepper, as desired
- Kosher salt, as desired
Instructions
Step 1
Remove the lid from the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to MEDIUM, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 6 to 8 minutes.)
Step 2
When preheating is complete, (unit will beep and display ADD FOOD) add the sliced andouille sausage to the pot and cook until browned (about 15 minutes).
Step 3
Remove sausage from the pot and set aside. Add the butter and flour to the pot, stirring constantly, until a deep brown color is achieved (10 to 15 minutes).
Step 4
Add onions, bell peppers, celery, and garlic to the pot and cook until vegetables are soft (8 to 10 minutes).
Step 5
Add the sausage and remaining ingredients to the pot, seasoning with salt and pepper as desired, then place lid on top of pot. Press START/STOP. Using the function arrows, select SLOW COOK, set temperature to HIGH, and set time to 2 hours. Press START/STOP to begin cooking.
Step 6
When cooking is complete, unit will beep. Serve gumbo while hot.