INSTANT POT GUMBO

Make the Roux

• On the stovetop heat a heavy-bottomed medium pot over medium-high heat then add 1/2 cup oil. (Cast iron works best.) 
• Once the oil is hot, add the flour one Tablespoon at a time whisking constantly. 
• When all the flour is incorporated, continue whisking until the mixture turns the color of milk chocolate. This should take 10 to 15 minutes. Take the roux off the heat just before it's the color you want. Be careful not to let it burn, it can go from perfect to burnt in seconds. 
  
• Remove the pot from the heat and set aside. Continue stirring for a few minutes after removing from the heat if you are using a cast iron pot. The roux will continue to cook because the cast iron retains heat so efficiently. (Using a 3-1/2 quart Le Creuset pan, over medium high heat, my roux cooks in about 10 minutes.)

In the Instant Pot

• Heat 2 Tablespoons oil on the NORMAL sauté setting and brown the sausage, then using a slotted spoon or spider, remove to paper towels to drain. 
• Add the chicken thigh meat and sauté until cooked through. You may need to add another Tablespoon or two of oil to the pot, depending on how much grease the sausage released. Remove the chicken and set aside. 
• Put the okra in the pot and cook for 10 minutes, stirring occasionally. 
• Leave the okra in the pan and pour about 1/2 cup of the chicken stock into the pot to deglaze the pan, stirring to clean up the delicious brown bits from the bottom. 
• Add the Roux to the Instant Pot and stir. Be sure to scrape every bit of that delicious roux out of the pan with a spatula.
• Then add the onions, green pepper, celery, garlic, remaining stock, sausage, chicken, and the herbs and spices, from the salt through the bay leaves. Stir to combine.
• Lock the top onto the Instant Pot and make sure the steam release is in the SEALING position. Press Pressure Cook, set it to High Pressure, and set the timer for 7 minutes. It should take about 15 minutes to come to pressure, then 7 minutes to cook.
• When the Instant Pot is done cooking quick release the pressure according to manufacturer's directions. This should take 2 to 3 minutes.
• When the float valve is down, open the lid and add the shrimp. Quickly reseal the lid for 15 minutes. The shrimp will cook in the hot stew.
• Open the lid and let stand for another 15 minutes, this is a good opportunity to skim some of the fat off the surface.
• If serving as a main course, serve over rice or grits with a sprinkling of Filé powder on top. Pass the Louisiana hot sauce to add as required.
  

STOVE TOP GUMBO

• Heat 2 Tablespoons oil in a frying pan over medium high heat and sauté the sausage and the chicken meat until sausage is browned and the chicken is cooked. About 10 minutes.
• Remove the meat to paper towels to drain and carefully wipe the excess oil from the pan, leaving the tasty brown bits.
• Add 2 more Tablespoons oil to the pan, heat until shimmery and add the sliced okra. 
• Cook the okra, stirring occasionally, for about 30 minutes, over medium-low heat. This can simmer while you make the roux. If it becomes too dry in the pan, add about 1/2 cup of the chicken stock and stir to deglaze the pan.
• In a small saucepan, heat the stock to a simmer. Let it simmer while you make the roux. The stock can also be heated in the microwave.

Make the Roux (while the okra is simmering)

• Heat a heavy-bottomed Dutch oven or stock pot over medium-high heat and add 1/2 cup oil. (Cast iron works best.)
• Once the oil is hot, add the flour one Tablespoon at a time whisking constantly. 
• When all the flour is incorporated, continue whisking until the mixture turns the color of milk chocolate. This should take 10 to 15 minutes. Take the roux off the heat just before it's the color you want. Be careful not to let it burn, it can go from perfect to burnt in seconds.
  
  

Add the Goodies

• Once the roux is done, add the onions and cook, stirring until onions are translucent, about 5 to 7 minutes.
• Then add the green pepper, celery, and garlic and cook for 5 minutes.
• Pour in the warm stock, stirring to combine, then add the reserved sausage,  the chicken meat, the simmering okra and the herbs and spices, from the salt through the bay leaves. Stir to combine.
• Bring the gumbo to a boil then turn the heat to low and simmer for an hour. Skim the oil and scum as it rises to the top.
• After an hour, add the shrimp and cook for an additional 15 minutes. 
• Then remove from heat and let stand for another 15 minutes before serving. This will give you the opportunity to skim more oil from the top as it rises.
• If serving as a main course, serve over rice or grits with a sprinkling of Filé powder on top. Pass the Louisiana hot sauce to add as required.