Brown the sausage on both sides and remove from the pot.Add olive oil and sausage to the Instant Pot on the Saute function.You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya. In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more. A peanut butter brown roux will take 5-6 minutes of stirring. When making gumbo and etouffée, I have made it both ways! A lot of people prefer a really dark brown hue. Many prefer a lighter, peanut butter brown hue. The shade of brown the roux needs to be is always a source of debate.
Melt the butter first, and then add the flour.
#CHICKEN AND SAUSAGE GUMBO CAJUN NINJA HOW TO#
How to Create a RouxĪ roux is a combination of equal parts of oil and flour. Toss it in at the end and give it a few minutes to cook. Wait until the dish has finished cooking. You never want to add it in during the slow cooking process. Can You Add Other Seafood?Ībsolutely! I often toss in jumbo lump crab along with the shrimp. No one likes those baby shrimp and they are harder to cook with. You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.īuy large shrimp. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Raw shrimp only takes minutes to make, just buy it raw.Īlways look for deveined, that’s my preference. The shrimp is cooked and then frozen and you have to cook it/warm it up again. There is an obvious difference in taste due to the lack of quality. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc. Shrimp can be found at the grocery store in a few different ways. Chop your chicken into cubes and a little time is saved. You can also use a cooked rotisserie chicken. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use skinless chicken thighs with no change to the cooking time. I use boneless, skinless chicken breasts.
The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. The right herbs will provide amazing flavor for the gumbo. I typically use butter and flour when I create a roux. It helps keep a dish from being too watery and soupy. The key to great gumbo lies in the herbs, spices, and the ROUX. I would love to fly to New Orleans just for a foodie excursion. Jambalaya and beignets are consumed….so is crawfish. Louisiana Gumbo BackgroundĮvery time I visit New Orleans I make sure to get my fix of delicious gumbo. That level of peace of mind is so rewarding. What I love most about the Instant Pot is you can multi-task without having to keep a close eye. You can also serve this dish with brown rice if you wish, check out my Instant Pot Brown Rice recipe here.
Set the pot for 12 minutes, and then I chopped up all of the veggies needed for the gumbo and gathered the spices. With the Instant Pot, I added the rice and water. Cooking rice can take forever on the stove. The Instant Pot saves so much time with this recipe. We take a break from the traditional turkey feast and switch it up a little bit. Louisiana seafood and chicken gumbo is usually served every year for Christmas dinner in my family. This recipe was originally published in 2017.
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