This recipe is a mish-mash of: Paula Deen’s, Emeril’s, and Seriously Soupy. I kind of halved the recipes knowing we can’t eat that much. After having a can of Campbell’s gumbo chunky soup a few weeks ago, it was so good I vowed to make it at home again for Victor, my husband!

Serves 4-6


  • 2 small chicken breasts, rinsed
  • 1/2lb Andouille or other smoked sausage, cut into 1/4 inch discs
  • 1/4lb shrimp, peeled and deveined (I used frozen – see bag for thawing instructions)
  • 1/2 large onion, chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 large stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen sliced okra
  • 1 (14oz) can diced tomatoes
  • 2 green onions, chopped
  • Small bunch cilantro, chopped
  • 3 quick lugs of Worchester sauce
  • 4 quick lugs of vegetable oil
  • 4 heaping teaspoons all purpose flour
  • 2 bay leaves
  • 2 tsp dried thyme
  • 1/4 tsp chilli powder
  • 1/2 tsp cayenne pepper or red pepper flakes (or in my case, the chilli bits in chilli oil)
  • 300mL chicken broth
  • Water
  • Salt and pepper, to taste


  • Sprinkle the chicken breasts with salt and pepper.
  • Put the pressure cooker on it’s “Sauté” function. Once it’s hot, add a lug of oil and brown the chicken breasts on both sides. Transfer to a plate.
  • Add in the sausage and cook until slightly brown. Transfer to a plate.
  • Sprinkle in the flour and give it 3 quick lugs of oil. Stir until a brown roux forms; about 10min.
  • Pour in the onion, garlic, carrots, celery, bell pepper, okra. Stir and cook for 5min.
  • Add in the tomatoes and Worchester sauce, and stir.
  • Add in the chicken broth, bay leaves, thyme, chilli powder, and cayenne pepper.
  • Return the chicken and sausage into the pot.
  • Add water, enough to barely cover all the meat and veggies. Stir to combine the roux with the liquid.
  • Cancel the “Saute” function, and set the “Soup” function (30min).
  • When the pressure cooker is done, unplug it and let the pressure come down a bit for ~15min. Then release the valve so as to let the steam slowly escape.
  • Take out the chicken breasts to a plate and shred them with chopsticks/fork.
  • Transfer the pot to the stovetop and bring to a boil.
  • Add in the shrimp, bring it back to a boil – when you see a few shrimp float to the top, it’s done. Return the chicken breast into the pot, stir and bring to a boil. Turn off the heat and stir in the green onions and cilantro. Serve with a bowl of rice.