Recipes and Cooking Pressure Cooker Chicken and Sausage Gumbo 3.6 (5) 1 Review While you might've spent all day working on a great gumbo before, this one only takes 30 minutes of prep, then cooks for just 8 minutes. This flavorful dish is one of our favorite pressure cooker recipes! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cook Time: 8 mins Total Time: 43 mins Servings: 6 Yield: 8 1/2 cups Jump to Nutrition Facts Ingredients ½ cup all-purpose flour ½ cup vegetable oil 3 cup reduced-sodium chicken broth 1 ¼ pound skinless, boneless chicken thighs, cut in 1 1/2-inch pieces 1 12-14 ounce link andouille or kielbasa smoked sausage, sliced 1/2-inch thick ½ 10-12 ounce pkg. frozen cut okra, thawed ¾ cup chopped onion ¾ cup chopped green sweet pepper ¾ cup chopped celery 4 cloves garlic, minced 1 teaspoon paprika ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper 1 bay leaf ¼ cup thinly sliced green onions Hot cooked rice Filé powder (optional) Sliced green onions (optional) Hot pepper sauce (optional) Directions For roux, in a 6-qt. electric pressure cooker stir together flour and oil until smooth. Use the sauté setting to cook over medium heat 5 to 7 minutes until roux is the color of peanut butter, stirring constantly. For a stove-top model, cook directly in the pot. Carefully stir in broth. Add the next 12 ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over hot cooked rice. If desired, serve with filé powder, additional green onions, and hot sauce. Andy Lyons Ingredient Know-How When cut, okra releases a sticky substance that thickens stews, like this gumbo. Filé is found in most well-stocked grocery stores and in specialty spice shops. This sassafras tree leaf powder also acts as a thickener plus adds a distinctive earthy flavor. Rate it Print Nutrition Facts (per serving) 620 Calories 38g Fat 38g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 620 % Daily Value * Total Fat 38g 49% Saturated Fat 8g 40% Cholesterol 124mg 41% Sodium 1105mg 48% Total Carbohydrate 38g 14% Total Sugars 3g Protein 32g Vitamin C 22mg 110% Calcium 65mg 5% Iron 3.3mg 18% Potassium 547mg 12% Folate, total 120.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.