One of the big challenges of creating a pressure cooker gumbo recipe is the roux. A roux is meant to add flavor and thicken this wonderfully rich cajun dish. Traditionally, when making a gumbo in a pot on a stovetop, you’d make the roux first and then add all the ingredients into it. But, with a pressure cooker, the thickening process is hindered during the high pressure process. So, I’ve reversed the steps with this recipe by putting the roux in after the pressure cooking step. Because of this, you can make your roux a day or so in advance of this dish and just have it on hand. It definitely shortens you time in the kitchen the day you make this dish.

Cajun Chicken, Sausage, and Shrimp Gumbo
makes 6-8 Servings


1 cu All Purpose Flour
1 cu Vegetable Oil

3/4 lb Andouille Sausage, sliced
1 lb Boneless Skinless Chicken Breast, cut into 1” cubes
1 lb Shrimp, peeled and deveinged
1 lg Yellow Onion, chopped
1 lg Green Pepper, seeded and chopped
1 lg Red Pepper, seeded chopped
2 lg celery stalks, thinly sliced
4 cloves Garlic, minced
2 tsp Cajun Seasoning
1 tsp Chili Powder
1 tsp Thyme
1/2 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
14 1⁄2 ounce can Petite Italian Tomatoes
1 tbl Louisiana Hot Sauce
2 cu Chicken Stock
1⁄4 cup Fresh Parsley, roughly chopped

Finishing The Dish
4 cu Cooked White Rice
4 Scallions, chopped


Start by making the roux. You can actually do this the day before if you like. Set your pressure cooker to the browning setting. Add vegetable oil and flour and stir until fully combined. At this point you want to continually stir the mixture until it reaches a deep caramel color. Continually stirring keeps the roux from burning. If it burns, you’ll have to start over. Once the roux is a nice caramel brown, turn off your pressure cooker and allow it to cool, but continue to stir. Then carefully transfer the roux to a container and set aside.

With the pressure cooker still on the browning setting, brown the andouille sausage for 5 minutes. Remove and set aside. Brown the chicken thighs for 5 minutes. Remove and set aside.

Change the setting on your pressure cooker to sauté and add, onions, green pepper, celery, red pepper, garlic, and jalapeño. Stir to combine and sauté for 5 minutes. Add the cajun seasoning, chili powder, thyme, salt, pepper and cayenne pepper. Add the tomatoes, hot sauce, and chicken stock. Stir.

Place the top on the pressure cooker and cook at high pressure for 5 minutes. Use the quick release to remove the steam. Remove the top and change the setting to sauté. Add the andouille sausage and parsley and sauté for 8 minutes or until gumbo thickens. Add the shrimp and sauté for an additional 3-5 minutes until shrimp is cooked through.

Portion gumbo into individual bowls and top with rice and scallions.