Gluten-Free Game-Day Gumbo (Instant Pot)

READY IN: 2hrs 30minsYIELD: 1 6 Qt. Instant Pot

INGREDIENTS

  • 1⁄4 cupvegetable oil
  • 1⁄4 cupgluten-free flour, of your choice
  • 1mediumonion, chopped
  • 1bell pepper, chopped
  • 2 -3 chopped celery ribs
  • 3 -4garlic cloves, chopped
  • 3bay leaves
  • 6cupschicken stock (if you use bouillon like I did save the salt to the end) or 6 cupsbroth (if you use bouillon like I did save the salt to the end)
  • 1lbsausage, of your choice(I used smoked turkey sausage)
  • 1lbchicken breast, diced(I used 2 cans of canned chicken)
  • 1 (15 ounce) can diced tomatoes
  • 1teaspooncajun seasoning
  • 1teaspoon spicy steak seasoning or 1/2teaspoonred pepper flakes
  • 1teaspoonthyme
  • 1bunchgreen onion, chopped saving the green part(to garnish)
  • 1⁄2 cupparsley, chopped(hold to stir in at the end)
  • 1⁄2 teaspoonturmeric (optional)
  • 1teaspoonDijon mustard (optional)
  • 1teaspoonblack pepper
  • salt
  • cooked rice, for serving

    • NUTRITION INFO

    Serving Size: 1 (498) g

    Servings Per Recipe:8

    Calories: 432.5

    Calories from Fat 276 g 64 %

    Total Fat 30.8 g 47 %

    Saturated Fat 8.6 g 42 %

    Cholesterol 74.6 mg 24 %

    Sodium 826.6 mg 34 %

    Total Carbohydrate14 g 4 %

    Dietary Fiber 1.9 g 7 %

    Sugars 5.8 g 23 %

    Protein 24.5 g 48 %

    DIRECTIONS

  • Put the instant pot on saute.
  • Add a little oil to the pot.
  • Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
  • If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
  • Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
  • Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
  • Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
  • Add meats back into the pot. (If using canned chicken, add now).
  • Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
  • Natural release for 10-15 minutes.
  • Stir in parsley and the green onions except for the green tops you saved for garnish.
  • Put in bowls along with the cooked rice and put green onion tops on top.
  • ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
  • ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).

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