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My Favorite Recipe to make is Chicken and Sausage Gumbo that just needs to cook for 25 minutes!
This recipe is for use in a pressure cooker like an Instant Pot or Ninja Foodi. Personally, I LOVE my Ninja Foodi! This thing is a pressure cooker, slow cooker, air fryer, broiler, and functions I haven’t even tried yet.
I have the 8 Quart and even with the big size, this gumbo is GONE by the next day! I use boneless, skinless chicken thighs and they SHRED at the end of the cook time.
Pro Tip: Cook your rice BEFORE you make your Gumbo. It takes 5 minutes or less in a pressure cooker and then you’re ready for your gumbo!
Disclaimer: I am not a chef, or any type of professional cook. I rarely measure, so bear with me.
1 lb Boneless, Skinless, Chicken thighs
1 lb smoked sausage
1 Box of Jambalaya Girl Gumbo Base (I tried this with another local gumbo base and this one is definitely darker and better)
1/2 Large Container of Creole Seasoning Mix (You know, the trinity from the produce section)
3 Bay Leaves
Water or Chicken Stock (Go for the Unsalted, natural stuff or your gumbo will be WAY salty.
Lay your chicken thighs in a layer in the bottom of your pressure cooker.
Cut your sausage into bite sized pieces. I like a LOT of pieces of sausage so I cut in in half moons.
Put in your 1/2 container of seasoning
Put the Bay Leaves in
Mix The Gumbo base with some water (I like to use an empty jar or even a shaker bottle to really get it mixed well. Use at least 3 cups of water.)
Add your water or stock until the chicken thighs are just covered.
Put the pressure lid on.
Cook at high Pressure for 25 minutes. Either release is fine.
Stir and remove your bay leaves. You may need a fork to help the chicken, but it usually just shreds.
Serve over rice. May serve 6 or 8, depends on the bowl size!
Enjoy your Gumbo!