Country Style Gumbo Pressure Cooker Recipes
COUNTRY-STYLE GUMBO (PRESSURE COOKER)
I came up with this quick and hearty dish because I find traditional gumbo too spicy. Even kids will eat this one, and it is very heartwarming on a cold night. Complete proteins, too!
Provided by Jaylee
Categories Gumbo
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut kernels from corn.
- Place beans, sausage, frozen chicken, onions, carrots, corn cobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
- Cover pressure cooker and bring to full pressure.
- Cook 20 minutes on full pressure.
- After this time, turn heat off and let the pressure cooker cool down on it's own for another 15 minutes.
- Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
- Once open, remove cobs and chicken breasts.
- Throw cobs away and pull apart the chicken into bite-sized chunks with a fork.
- Return chicken to pot.
- Add remaining ingredients and bring the pot to a boil.
- Spice to taste with cracked pepper, red pepper flakes and a pinch of oregano-- or whatever you prefer.
- The soup is best left simple.
- A few dashes of Cavender's Greek Seasoning is a good finishing touch.
- Remember that the bouillon cubes will be salty, so do not add additional salt until they are fully dissolved.
- Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
- It will become thicker when cooled.
Nutrition Facts : Calories 200, Fat 7.6, SaturatedFat 1.8, Cholesterol 34.9, Sodium 394.3, Carbohydrate 18.4, Fiber 4, Sugar 2.9, Protein 16.1
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