Andouille and Chicken Gumbo

Ingredients

• 2 packages (13.5 ounces each) JOHNSONVILLE Andouille Smoked Rope Sausage, cut into coin-slice pieces
• 1-pound chicken thighs, boneless and cut into ½-inch pieces
• 1 cup plus 2 tablespoons vegetable oil, divided
• 1 cup flour
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 3 bay leaves
• Kosher salt, to taste
• 1 tablespoon black pepper
• 3 tablespoons Creole or Cajun seasoning
• 1 teaspoon cayenne pepper
• 8 cups chicken or vegetable stock
• Cooked rice, for serving
• Parsley, to garnish

Cooking Instructions

1. In a large stock pot, cook and stir sausage in 1 tablespoon oil over medium heat until browned; about 4 minutes. Remove sausage and set aside.
2. In the same stock pot, cook and stir chicken in 1 tablespoon oil over medium heat until browned; 5-6 minutes. Remove chicken and set aside.
3. In the same stock pot, heat 1 cup oil over medium heat. Gradually add flour to form a roux stirring continuously; not to burn. When it has reached the color of chocolate, add onions and cook until translucent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in seasonings.
4. Add stock slowly and stir.
5. Add sausage and chicken; stir. Bring to a boil, reduce heat and simmer for 30-45 minutes.
6. Serve with rice and garnish with parsley.

Multi-Cooker Directions

1. In the Multi-Cooker, cook and crumble sausage in 1 tablespoon oil on sauté setting, add the onions, pepper and celery, cooking until sausage is browned and vegetables are tender; about 10 minutes.
2. Remove from Multi-Cooker.
3. Add 1 tablespoon oil and chicken.
4. Select sauté setting, cook and stir until chicken is cooked through; remove from Multi-Cooker.
5. Add 1 cup oil and flour to Multi-Cooker.
6. Select sauté setting, cook and stir until caramel colored; about 20 minutes.
7. Add remaining ingredients.
8. Secure lid on pot and close pressure-release valve.
9. Select manual-high pressure for 5 minutes; use quick pressure release to depressurize.
10. Serve with rice and garnish with parsley.