Summary:
This easy gumbo recipe is a dump-and-go pressure cooker meal. Chicken and sausage along with vegetables and Cajun spices are added to the pot, resulting in a thick delicious stew. Great for low carb diets.
INGREDIENTS
- 1 pound boneless skinless chicken breasts
- 12 ounces smoked andouille sausage, sliced (Note 1)
- 1 green bell pepper, chopped
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 14.5-ounce can crushed tomatoes
Cajun Seasoning Mix: (Note 2)
- 2 teaspoons
garlic powder - 2 teaspoons
smoked paprika - 1.5 teaspoons table salt
- 1 teaspoon ground black pepper
- 1 teaspoon
ground thyme - 1/4 teaspoon
ground cayenne
INSTRUCTIONS
- Prepare Ingredients: Pat chicken breasts dry with paper towels, and cut into total of 6 evenly-sized pieces. Add all ingredients including seasoning mix to
pressure cooker pot (Note 3), and briefly stir everything together. No water needs to be added. - Pressure Cook: Secure and seal lid. Cook at high pressure for 10 minutes, followed by quick pressure release.
- Shred Chicken: Uncover. Transfer chicken pieces to large plate and shred meat using two forks (or shred directly in pot). Transfer shredded chicken back to pot, and stir to let meat soak up sauce.
- Thicken Stew (Optional): If thicker stew is desired, turn on sauté setting for medium heat. Boil until liquid thickens to desired consistency, 5 to 10 minutes, stirring frequently. Turn off sauté setting, and serve (Note 4).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (1.5 cups): |
| Calories 340 | |
| Total Fat 11g | 17% |
| Saturated Fat 3g | 15% |
| Cholesterol 114mg | 38% |
| Sodium 1510mg | 63% |
| Net Carb 8.5g | |
| Total Carb 12g | 4% |
| Dietary Fiber 3.5g | 14% |
| Sugars 6g | |
| Protein 43g |
PHOTOS
I made this recipe with very low expectations. Since it looked so easy and didn’t require a ton of ingredients, I thought it would be bland, but passable for a weeknight meal. Well, I was wrong. This recipe is so flavorful and delicious. We had leftovers too and they tasted even better the next day. This is going into my go-to recipes forever now.
I’ve made this twice now, following the recipe exactly, (only subbing the sausage for shrimp as noted), and the spices are perfect! I thought about just using the cajun seasoning that I have on hand, but I used your blend, and it is perfect.
Thank you for an easy, flavorful, fast meal!
I made this in my Instant Pot and it was fantastic. My husband loved it too. Made it like the recipe and will definitely make it again.
This was fantastic! I used half the amount of sausage and added shrimp. So simple! Next time I think I will add a bit of beef broth and extra celery.
My burner light came on and needed to add water using my instant pot. What did I do wrong?
My guess is that the crushed tomatoes burned. In the future, you can try adding the crushed tomatoes last, so that they’re sitting on top of the chicken and not making contact with the bottom of the pot.
This was perfect! So wholesome and the perfect comfort food without any guilt, given the healthy stuff and low calories in it. I used chorizo for the sausages and added an extra teaspoon of cayenne but I skipped the celery though 😉 .. we ate it with sweet potatoes and oh boy, this was awesome! Thanks for the absolutely fantastic recipe!
This was fantastic! I used chicken sausage instead of andouille to cut back on some calories, but it was perfect! Right amount of spice and overall great flavor.
I’m newer into the instant pot world, but loving all the recipes on this site! They are so easy and healthy. Thank you!!
Amazing! I have tried alot of low carb keto meals that were too fatty and heavy. This was just right with the perfect amount of spice. I added shrimp after pressure cooking was complete. So good and so easy!
Would okra get too mushy if I, also, added sliced, fresh okra to this?
Okra would be wonderful, and helps thicken the gumbo. The notorious slimes texture of okra disappears in gumbo. Gumbo is afrikan for okra, incidentally.
Hello Julia!
This looks amazingly simple and yummy. However, I do not have a pressure cooker. Do you know if a crock-pot would work with this recipe? If yes, can you convert cooking time for a crock-pot or suggestions?
Thank you so much~
Kristee
I think a crockpot would work well for this recipe. I suggest trying 3 hours on high. Basically, you want the chicken to be cooked long enough so that it’s easily shreddable.