This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It can also be made in the slow cooker.
Creole Chicken Gumbo
- Quick Glance
- 30 M
- 3 H, 30 M
- Serves 6 to 8
In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.
Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.
Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).
Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.
Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.
HOW TO MAKE THIS IN YOUR SLOW COOKER, PRESSURE COOKER, OR INSTANT POT
- PRESSURE COOKER OR INSTANT POT VARIATION
To make this chicken gumbo in the pressure cooker or Instant Pot use the sauté function to cook the roux as described in step 1 of the recipe above. Stir in the remaining ingredients, except the rice and parsley, lock the lid in place, and cook over high pressure for 35 minutes. Release the pressure, remove the lid, and discard the bones. Use the sauté function to bring the gumbo to a boil and simmer until slightly thickened, about 5 minutes. Serve over rice, garnished with parsley.
- SLOW COOKER VARIATION
To make this chicken gumbo in the slow cooker , follow step 1 in the recipe above, then add the roux, and all remaining ingredients except the rice and parsley, to the slow cooker. Cover and cook until the chicken is falling off the bones, 6 to 8 hours on low, or 5 to 6 hours on high. Uncover, discard the chicken bones, then cook on high until the gumbo thickens slightly, 20 to 30 minutes. Serve over rice, garnished with parsley.
Recipe Testers' Reviews
Wow. I do not claim to be a gumbo expert; nor have I made it before, but this was really slurpable. This gumbo was very enjoyable, especially for the minimal work put into it. It had great smokiness and levels upon levels of flavor. I love how the heat or burn is slow and creeps up on you in the back of your throat.
The Creole seasoning plus the 1 teaspoon of cayenne and the chili powder were perfect for me–it wasn’t necessary for me to go to 2 teaspoons. I used really good chicken stock from the butcher shop with lots of gelatin, so I’m sure this added to the silky richness of the stew.
I also liked that this gumbo did not turn out super thick and that it was not in the least gummy. I cooked my roux to a penny color. I’ve heard the darker the better for roux, but I didn’t want to push it too far and burn it. I was therefore careful with the heat and initially had it on medium and then slightly lowered the heat toward the end. I also kept stirring pretty regularly.
The peppers became very sweet and pleasant through slow cooking—I’m glad that the gumbo recipe didn’t use green pepper, as they’re too bitter for my liking.
Everything went into my slow cooker on high for 6 hours and this timing was just right. We are very much looking forward to eating this for a few days!
I'm not an experienced gumbo maker or eater, but if this is what it's supposed to taste like, then I see a lot more gumbo in my future. The layers of flavor in this dish are endless and the result is a truly soul-satisfying meal.
I used the stove-top method. This made a LOT.