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!
- 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
- 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.