Chicken and Sausage Gumbo

[Company]

Makes 6 servings

• ½ cup all-purpose flour
• ½ cup vegetable oil
• 3 cups reduced-sodium chicken broth
• 1½-inch pieces
• 1 12- to 14-oz. link andouille or kielbasa smoked sausage, sliced ½ inch thick
• ½ of a 10- to 12-oz. pkg. frozen cut okra, thawed
• ¾ cup chopped onion
• ¾ cup chopped green sweet pepper
• ¾ cup chopped celery
• 4 cloves garlic, minced
• 1 tsp. paprika
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. cayenne pepper
• 1 bay leaf
• ¼ cup thinly sliced green onions
• Hot cooked rice
• ¾ tsp. filé powder (optional)
• Sliced green onions (optional)
• Bottled hot pepper sauce (optional)

Fast 8-minute cook time

For roux, in a 6-qt. electric pressure cooker stir together flour and oil until smooth. Use the saute setting to cook over medium heat 5 to 7 minutes or until roux is the color of peanut butter, stirring constantly. For a stove-top cooker, cook directly in the pot over medium heat. Carefully stir in broth. Add the next 12 ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 8 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over rice. If desired, stir ⅛ tsp. filé powder into each serving. If desired, serve with additional green onions, and hot sauce.

Slow 7-hour low or 3½-hour high cook time

For roux, in a medium-size heavy saucepan stir together flour and oil until smooth. Cook over medium heat 5 to 7 minutes until roux is the color of peanut butter, stirring constantly. Remove from heat. Place broth in a 5- to 6-qt. slow cooker. Carefully stir in the roux until well combined (it may pop and release steam). Add the next 12 ingredients (through bay leaf).

Cover and cook on low 7 to 8 hours or high 3½ to 4 hours. Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over rice. If desired, stir ⅛ tsp. filé powder into each serving. If desired, serve with additional green onions, and hot sauce.

per serving 620 cal., 38 g fat (8 g sat. fat), 124 mg chol., 1,105 mg sodium, 38 g carb., 2 g fiber, 3 g sugars, 32 g pro.

Finding filé

Filé powder can be found in most well-stocked grocery stores and in specialty spice shops. This sassafras tree leaf powder acts as a thickener plus adds a distinctive, earthy flavor to gumbo.