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Gluten-Free Game-Day Gumbo (Instant Pot)

Gluten-Free Game-Day Gumbo (Instant Pot) Recipe

A terrific recipe for gumbo that uses a gluten free dry roux. No more stirring a roux forever to make it brown and it's gluten free and dairy free! Quick easy meal for the big game so your guests can grab and go and not miss the game!
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Prep Time 2 hrs
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 1 6 Qt. Instant Pot
Calories 432.5 kcal

Ingredients
  

  • 1/4 cup vegetable oil
  • 1/4 cup gluten-free flour, of your choice
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 -3 chopped celery ribs
  • 3 -4 garlic cloves, chopped
  • 3 bay leaves
  • 6 cups chicken stock (if you use bouillon like I did save the salt to the end) or 6 cups broth (if you use bouillon like I did save the salt to the end)
  • 1 lb sausage, of your choice (I used smoked turkey sausage)
  • 1 lb chicken breast, diced (I used 2 cans of canned chicken)
  • 1 (15 ounce) can diced tomatoes
  • 1 teaspoon cajun seasoning
  • 1 teaspoon spicy steak seasoning or 1/2 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 bunch green onion, chopped saving the green part (to garnish)
  • 1/2 cup parsley, chopped (hold to stir in at the end)
  • 1/2 teaspoon turmeric (optional)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon black pepper
  • salt
  • cooked rice, for serving

Instructions
 

  • Put the instant pot on saute.
  • Add a little oil to the pot.
  • Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
  • If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
  • Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
  • Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
  • Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
  • Add meats back into the pot. (If using canned chicken, add now).
  • Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
  • Natural release for 10-15 minutes.
  • Stir in parsley and the green onions except for the green tops you saved for garnish.
  • Put in bowls along with the cooked rice and put green onion tops on top.
  • ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
  • ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).

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Nutrition

Serving: 498gCalories: 432.5kcalCarbohydrates: 14gProtein: 24.5gFat: 30.8gSaturated Fat: 8.6gCholesterol: 74.6mgSodium: 826.6mgFiber: 1.9gSugar: 5.8g
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