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–+ servings

Easy Instant Chicken Gumbo Recipe

This easy instant chicken gumbo recipe combines rich Creole flavors with tender chicken and sausage, creating a comforting, hearty dish perfect for any occasion. Ready in less time with a pressure cooker, this gumbo is a perfect meal to pair with rice or bread for an authentic Cajun dining experience.
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Prep Time 15 minutes
Course Stew
Cuisine Cajun, Creole
Servings 6

Ingredients
  

  • ¾ cup canola oil
  • ¾ cup all-purpose flour
  • 3 red, orange, and/or yellow bell peppers seeded and sliced
  • 2 celery stalks diced
  • 4 garlic cloves minced or grated
  • 1 medium yellow onion diced
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon chili powder
  • 1 to 2 teaspoons ground cayenne pepper
  • Kosher salt and freshly ground pepper to taste
  • 6 cups low-sodium chicken broth
  • 3 andouille sausage links halved and sliced
  • 3 skinless bone-in chicken thighs
  • 3 cups cooked rice for serving
  • Fresh parsley for garnish

Instructions
 

Slow Cooker (5 to 8 hours):

  • Begin by preparing a roux: Heat oil and flour in a skillet over medium heat, stirring constantly until it turns golden and has a smooth consistency (about 10 minutes). Once ready, transfer the roux into your slow cooker.
  • Add the sliced peppers, celery, garlic, onion, tomatoes, and all the herbs and spices to the slow cooker. Stir to combine evenly. Pour in the chicken broth, then layer the sausage and chicken thighs on top.
  • Cook on the low setting for 6 to 8 hours or on high for 5 to 6 hours, until the chicken becomes tender and begins to separate from the bones. Remove the chicken bones and discard them.
  • Switch the slow cooker to high and cook uncovered for 20 to 30 minutes, allowing the gumbo to thicken. Serve over rice and sprinkle with fresh parsley.

Pressure Cooker (50 minutes):

  • Use the sauté setting to prepare the roux by mixing the oil and flour in the pot, stirring regularly until the mixture is golden brown (about 10 minutes).
  • Add the bell peppers, celery, garlic, onion, tomatoes, and seasonings into the roux and stir well. Pour in the broth, followed by the sausage and chicken thighs.
  • Secure the lid and set the pressure cooker to high pressure for 35 minutes. Once cooked, release the pressure naturally or use the quick release function if desired.
  • Using the sauté function again, bring the gumbo to a simmer and cook for an additional 5 minutes to thicken. Serve with a side of rice and garnish with parsley.

Stovetop (3 hours 30 minutes):

  • In a large pot, heat the oil and flour over medium heat, whisking continuously until the roux turns golden brown and smooth (15 to 20 minutes).
  • Stir in the bell peppers, celery, garlic, onion, tomatoes, and all the seasonings. Mix well and cook for about 5 minutes until the vegetables soften slightly.
  • Add the chicken broth, sausage, and chicken thighs to the pot. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and cook for at least 3 hours, stirring occasionally, until the chicken becomes tender and flavors meld together. Remove the chicken bones and skim any excess fat from the surface.
  • Serve hot over a bed of rice and top with freshly chopped parsley.

Notes

  • Adjust the cayenne and chili powder based on your preferred spice level.
  • Leftovers can be stored in the fridge for up to three days in an airtight container.
  • To make this recipe vegetarian, replace the chicken and sausage with vegetables like okra or mushrooms and use vegetable broth.
Keyword Easy chicken gumbo, Easy Food Recipes, Homemade gumbo guide, Instant gumbo recipe, Pressure cooker gumbo, Quick Cajun food
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