Authentic Cajun Sausage & Chicken Gumbo Recipe

That first hiss from the cooker tells you something good is happening. You sense that pressure build getting stronger, filling the cooker as the sealing ring snugly holds everything in tight. That valve hiss makes you know your patience is gonna pay off real soon.

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When that slow release finally starts, you recall the smells swirling in the air. Garlic, spices, and that deep roux flavor start making your mouth water before the lid even pops up. You gotta admit there are few things better than the anticipation right before you dive into a bowl of gumbo.

You feel the warm comfort settle in as you lift that lid and see the thick stew bubbling slightly. The tender pull of the chicken and sausage nestled in that spicy broth makes you wanna sit down and savor every spoonful. Itkinda like a hug from Louisiana right in your kitchen.

The Real Reasons You Will Love This Method

• You get a deep, rich flavor faster than waiting all day on the stovetop.
• The pressure cooker seals in all those spices and juices real good.
• Hands-off cooking lets you focus on other stuff while it does its thing.
• Roux comes out perfect every time without the guesswork.
• The chicken turns tender right to the bone, making every bite melt-in-your-mouth.

Everything You Need Lined Up

• 2 teaspoons garlic powder, good for that savory bite.
• 2 teaspoons onion powder, to round out the flavors.
• 2 teaspoons paprika, giving a smoky touch.
• 1 teaspoon each dried basil, oregano, and thyme for that herby backbone.
• Salt, black pepper, and just a pinch of cayenne pepper to bring some heat.
• 1 pound andouille sausage, sliced thick.
• 3 pounds bone in chicken thighs, for juicy tenderness.
• Lots of veggies like onions, green and red bell peppers, celery, and garlic to build the gumbo base.

You also gotta have 1 cups flour and a cup or so of oil to get that roux just right. Dont forget chicken broth warmed up to keep the pressure cooker happy. Plus some parsley and green onions chopped fine to toss in last for fresh flavor and color pop.

Walking Through Every Single Move

First off, mix your garlic powder, onion powder, paprika, herbs, salt, black pepper, and cayenne in a bowl. Thats your seasoning mix, so keep it close.

Heat up oil in your Dutch oven or heavy pot on medium. Throw in sausage slices and cook them until theyre nice and browned. Pull 'em out and set aside.

Next, brown your chicken thighs in that same pot, getting all sides sizzling. Once browned, set them aside with the sausage.

Add some more oil if you need it, then sprinkle in your flour to start your roux. Stir constantly on medium-low until the roux hits that deep brown color you wanna see. It takes patience but dang its worth it.

Time to toss in your chopped onions, bell peppers, and celery. Let 'em soften up for about 5 to 7 minutesthe house gonna smell real good by now. Then stir in your minced garlic.

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Return the sausage and chicken to the pot, pour in the warm broth, and sprinkle the seasoning mix all over. Bring it up to a boil, then hit the pressure cooker lid on, sealing ring set proper. Cook it under pressure for about 30 minutes. Once done, do a slow release so you dont make a mess. Serve hot over rice garnished with chopped green onions and parsley for that authentic feel.

Smart Shortcuts for Busy Days

• Grab pre-chopped veggies from your local farmer's market or store.
• Use pre-cooked sausage or rotisserie chicken to cut the browning steps.
• Make your spice mix ahead and store it in a jar for quick seasoning.
• Buy pre-made roux or roux mix if youre short on time but want that deep flavor.
• Cook your rice in the pressure cooker alongside gumbo using a separator accessory to save time.

Your First Taste After the Wait

That first spoonful fills you with tender chicken soaking in a spicy, smoky broth. The sausage pieces give bold hits in every bite with just enough heat to tingle your tongue.

You get this thick, silky gumbo that clings to the rice perfectly. Each mouthful is a nice balance of herbs and that roasted roux flavor that you worked so hard on.

The veggies melt softly in your bite, adding some texture but never stealing the spotlight. The parsley and green onion sprinkle over top just bring everything alive with fresh green brightness.

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Its kinda dang satisfying, and after that valve hiss and slow release, you know you earned every delicious mouthful.

How to Store This for Later

Let gumbo cool at room temp but dont leave it there too long. You wanna move it into an airtight container after about an hour.

Pop it in your fridge where itll keep good for around 3 to 4 days. When reheating, stir it gently while warming on the stove so it heats evenly.

For longer storage, freeze gumbo in freezer-safe containers or bags. Leave a little space at top so it can expand without bursting. It keeps well up to 3 months frozen.

Thaw frozen gumbo overnight in the fridge before reheating. Itll still have that tender pull and deep flavor like day one.

What People Always Ask Me

• Can I use boneless chicken here? You can but bone in thighs give way more flavor and stay juicy better in pressure cooker.
• What if I dont have andouille sausage? Use any smoked sausage you like, but andouilles got that classic Louisiana kick you dont wanna miss.
• Is there a way to make it spicier? Add extra cayenne or serve with hot sauce on the side for guests that like it hotter.
• How thick should my roux be? Its gotta be thick enough to coat a spoon but not too burnt or bitterdeep brown color is your target.
• Can I make this in a slow cooker instead? Same flavors but way longer cook times. Pressure cooker wins on speed and flavor extraction.
• Do I have to serve it with rice? Rice is classic and soaks up all that gumbo goodness perfectly, but you can try with crusty bread too.

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Chicken and Sausage Gumbo

This authentic Cajun chicken and sausage gumbo is a rich, hearty stew made with spicy andouille sausage, bone-in chicken thighs, a dark roux, and the classic holy trinity of onions, bell peppers, and celery—all cooked to perfection in a pressure cooker for quicker, deeply flavorful results.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Cuisine Mediterranean

Servings 8 servings

Calories 852 kcal

Equipment

• 1 Dutch oven or heavy pot
• 1 Whisk
• 1 Wooden spoon or spatula
• 1 Tongs

Ingredients

  

Main Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 1 teaspoon olive oil or avocado oil
• 1 pound andouille sausage sliced thick
• 1.25 cups flour
• 1 cup vegetable oil or avocado oil
• 3 pounds bone-in chicken thighs
• 1 large yellow onion chopped
• 1 small green bell pepper chopped
• 1 small red bell pepper chopped
• 4-5 stalks celery chopped
• 5 cloves garlic minced
• 6 cups chicken broth warmed
• 3 bay leaves
• 0.25 cup parsley finely chopped, divided
• 3-5 green onions chopped, divided
• Cajun seasoning to taste
• Cooked rice for serving

Instructions

 

Instructions

• Mix garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne to make seasoning mix. Set aside.
• Heat oil in a pot over medium heat. Sear sausage until browned, then remove and set aside.
• Sear the chicken thighs until browned on both sides. Remove and set aside.
• Reduce heat to medium-low and make the roux by whisking together flour and oil. Cook, stirring frequently, until dark brown (about 45 minutes).
• Add in the onion, bell peppers, and celery and sauté until softened, about 5 minutes. Then add minced garlic and cook 1 more minute.
• Gradually add warm broth to the roux and mix well. Return sausage and chicken, add half parsley and green onions, and bay leaves.
• Bring to a boil, then reduce to simmer and cook uncovered for 30 minutes. Skim any excess fat or foam.
• Remove chicken, cool slightly, debone and chop into bite-sized pieces. Return meat to pot.
• Stir in remaining green onions and parsley. Adjust seasoning with salt, pepper, or Cajun spice as needed.
• Serve hot over rice with parsley and green onion garnish.

Notes

Let gumbo rest before storing. Reheat gently and enjoy leftovers for days. Pairs well with rice or crusty bread. Freeze extras up to 3 months.