Chicken & Sausage Gumbo In A Pressure Cooker

I apologize for the length of this video, gumbo is a long process even if doing it in a pressure cooker. The inspiration for this cook came from a website call "Dad Cooks Dinner". The link is: dadcooksdinner....
We modified the recipe as follows:
2 lbs smoke sausage
2 lbs chicken thighs
2 qts chicken stock
Aromatics:
1 chopped bell pepper
1 chopped lrg onion
1 chopped celery stalk
4 chopped garlic cloves
Roux mixture
1/4 cup vegetable oil
1/2 cup flour
1 tsp Cajun seasoning

[@sylvialmartel]

2022-My Sweet Granddaughter gave me a 3 quart Instant Pot for Christmas since I am alone now at 73 and I am learning it. My Former Husband of 21 years, was a full bloodied Cajun and I sure do miss him. He was a great Cajun cook and he always added V-8 juice to his broth, (spicy or mild) your choice so might want to use less chicken broth and add the V-8 juice, his was oh so good. He also used green onions and the tops as well as yellow onions. His rue was darker, but I like the idea of the kitchen Bouquet. so you cut the time down, but not sure you get that same flavor of a dark rue. Wish I was there to enjoy some, but I will make me some. Thank you, You did great. Looks good, I enjoyed your video. Be Blessed. Slap Ya Mama Good 🙂🙂

[@alaskaseadog4871]

Been watching your channel for a long time now. This gumbo is awesome! I have the Power Cooker Plus 8 quart. I cook gumbo, jambalaya, pot roasts, seafood boils, whole chickens, and a a lot more. Made a Lasagna last night and it was by far the best I've had made and in 20 minutes. God Bless you!

[@arriahnharvey3423]

Thank you for the video! I followed it when trying gumbo for the first time in my Instant Pot. The only change I made was using less chicken stock only because you thought you may have used too much. I served the gumbo over Jasmine rice and it was really good on day 1. On day 2, it was FANTASTIC and it just keeps getting better and better!

[@BadBeastBarbecue]

Thanks for watching, I am glad you enjoyed it, I agree....it does get better the day after, the flavors have a chance to intensify. Thanks again

[@Josef_R]

I don't like bones in my gumbo, so first thing I do is pressure cook a whole roaster chicken for 25 minutes. Remove the chicken, pick the meat, throw the carcass back in the chicken water and pressure cook that for 20 minutes. You will not believe the gelatinous stock you get from the collagen cooking out. Strain and defat that, then brown sausage, onion, celery, and bell pepper (trinity) in the pot. Then dump in all the ingredients, including okra so it has time to break down. I make my roux in a small skillet on the stove just cause it's easier to control. Throw that in and set it for 30 minutes. Add about half a bottle of file at the end and dump in your seafood. This made the best gumbo I have ever cooked and II was raised in Houma and have been cooking gumbo for 30 years! After sitting overnight in the fridge, you will find it gels up from the awesome stock. Richest stock you've ever seen.

[@BadBeastBarbecue]

+Josef Roesler Sounds like you have got this one down to a science, may have to try this. We have made bone stock from chicken before in the pressure cooker and you are right, best stock you can have. Thanks for watching and the comments, keep them coming.

[@TheNurseArtist]

I really like the picture in picture view. The man cave set up is fabulous. You were entertaining and the food looks amazing. We're getting our 8qt this week and are looking forward to all the delicious food we will enjoy with it. Well done!

[@BadBeastBarbecue]

Thanks so much Sandra, we appreciate the comments. We are going to try and do more picture in picture videos and will be doing more video from the man cave, thanks, let us know how you meals turn out.

[@pamelakelly5869]

Big Dee your videos are top notch!!! Thanks to the camera crew & all that goes alone with producing your videos. I really appreciate the over the pot views. I can't wait to make several of the recipes you have posted!!! Happy Pressure Cooking!

[@BadBeastBarbecue]

+Pamela Kelly Thanks Pamela, appreciate the support. I hope we can keep entertaining our viewers, thanks so much for watching

[@tangojoe9694]

It can not get any better than a home made gumbo enjoyed among all the comforts of the man cave. Fantastic recipe, great cook!

[@BadBeastBarbecue]

+Tango Joe Thanks Joe!

[@Oledad]

Really liking the second camera view! Great idea! Keep it up

[@BadBeastBarbecue]

+Kevin Powers Thanks Kevin, something we just started. Hoping to get a better camera for the overhead video view, to improve the video, thanks so much for watching.

[@Armadillopepper]

Gumbo is one of my favorites. I wish my kitchen was like your gumbo bar :)

[@mgokey1]

I’ve made this gumbo several times now. Everyone loves it. Great taste and easy. Whether I use my instant pot, or cast iron Dutch oven.

[@melaniesmith1313]

I'm new to pressure cooking. This video was easy to follow and you have a pleasant presentation.I cannot wait to try this!

[@BadBeastBarbecue]

Thank you so much, appreciate you watching and commenting. If you try this, let me know what you think!

[@rdb9321]

Fine the book “The Best of New Orleans” is mandatory reading and eAch dish is presently lovely to enjoy with grace and humility - I learned what, what I love and the not so much, but always full of love for New Orleans and entertaining guest and love ones - Bon appetite

[@dlynn711]

I love that you go through all the details and scrunch your face the way you do when you are prepping!! Keep these videos coming. I am new to pressure cooking and you make it look so easy. Can't wait to try this recipe. :)

[@BadBeastBarbecue]

+dlynn711 thanks for watching, let me know how it turns out

[@AliciaNicole586]

I am from Louisiana and it is so awesome to find your videos! I am new to pressure cooking and love the advice coming from a true fellow Louisianian. Who Dat!!

[@BadBeastBarbecue]

Thank you so much Alicia for watching our channel and commenting. We are glad you are enjoying our videos and hope we can continue to provide some useful recipes. Thanks again

[@BobbyStelly]

This is more of a New Orleans flavor since you added the tomatoes in it..where I'm from in SW Louisiana we don't usually add tomatoes but still looks good. I noticed also you didn't put any file' in it.

[@angelasewell3063]

I tried another Chicken and Sausage Gumbo yesterday on KZbin and it was crap actually. I wouldn’t be defeated and so I found your video and copied what you did and OMG!! It’s freaking awesome! I love it! Thank you so much for sharing and caring 😀. I

[@hackerguitar]

That’s a great recipe, and I like how you provide options every step of the way. I also appreciate the picture in picture view - it really helps keep on track when trying to replicate the recipe. I did not see okra - is that in there or did I miss it? PS it’s amazingly flavorful.....

[@aliceageorge8426]

Everything looks good

[@doublejbbq42]

gumbo has became my favorite meal over the last years, still learning how to make it, never used tomatoes in mine, yours turned out great in the pressure cooker

[@BadBeastBarbecue]

+doublejbbq Thanks fellas, normally the wife doesn't put tomatoes in hers, but thought I would try something different. The taste was fantastic, and even better the next day

[@chefmike9945]

Nicely done recipe Daryl. Wishing you and your family a Blessed Christmas Season.

[@BadBeastBarbecue]

+chef mike Thanks Chef Mike, Blessings to you and your family also...Thanks for watching

[@MrMegaFredZeppelin]

Gumbo RULES!!!!!!! An Extra "BIG" thumbs up :-) ROCK ON!!!!!!!!

[@RayMacksKitchenandGrill]

Big Dee let's eat...Awesome recipe my brother.

[@BadBeastBarbecue]

+Ray Mack's Kitchen and Grill I got a extra bowl right here for you Ray....Thanks

[@sherrybaughman1212]

The only complaint is this is a creole gumbo because of the tomatoes. Just fyi if you want a darker roux use a skillet or cheat with a prepared roux. The pressure cooker doesn't let it get dark enough.

[@texaswader]

You did a great job on this video! The only tip that I could offer to you would be to buy some Tony tony Chachere's instant roux mix at the store and thicken your gumbo with it instead of corn starch. It will make your light roux darker and give it a great Louisiana taste. Thanks for sharing. I'm going to make a similar recipe in my pressure cooker next weekend.

[@BadBeastBarbecue]

Thanks for watching, hmmmm Tony Chachere's instant roux mix, never used it, will have to check it out, thanks for the tip

[@cdkight1]

This was a great video! I made the gumbo with beef broth (and a lot more chicken) and it turned out perfectly. Thanks for the idea!

[@BadBeastBarbecue]

Thanks, I am glad you enjoyed the gumbo, appreciate the comment......

[@allenjohnson7816]

I ran across the video while at work....already have my ingredients at home. Can't wait to try this

[@BadBeastBarbecue]

Outstanding, thanks for watching, let me know how it turns out

[@ThyronMathews]

I know what Santa Claus is leaving me up under the Christmas tree I hope it's that pressure cooker brother you made that gumbo look so easy to do. can't wait to give it a go thank you so much for sharing your recipes. I'm a big fan TNT barbecue

[@BadBeastBarbecue]

+T&T BBQ T&T BBQ Thanks "T", it's a great cooking device.

[@CharcoalJoe]

Proud of you brother.

[@AerialAg]

Thanks for this video, I'm gonna have to give this a shot. Personally I let my roux get a little darker than that. Oh well Who Dat from Thibodaux!!

[@BadBeastBarbecue]

Thanks for watching, yea normally we let our roux get much darker when we are using a cast iron skillet or cooking gumbo the old fashion way, I had not made roux in the pressure cooker before so didn't want to burn it, you know once you burn the roux you have to start all over.....LOL thanks for the comments.

[@texas77563]

That gumbo looks real good. We like to get a bunch of those boneless chicken thighs and sear them and render the fat out of them and then dump the flour into that chicken fat to make the roux.

[@fakechecknumber1198]

Nice video, i get roux premade and i have never used chicken stock, but kitchen bouquet is a must, my DAD always used thyme

[@mscraftyannie]

You're a great teacher!

[@BadBeastBarbecue]

Thank you so much for watching

[@NoHippieBBQCooking]

can't beat gumbo in an hour. I made gumbo about a month ago. not sure when I'll post it

[@BadBeastBarbecue]

+No Hippie BBQ & Cooking No doubt, it was not a great as the one the wife makes, but it was outstanding for a 1 hour gumbo.

[@AussieAngeS]

Sounds and looks delicious. Never had a gumbo its un heard of here in Australia.

[@BadBeastBarbecue]

+FitAnge S Your really need to try it, you won't be disappointed

[@TheSkyzepplin1]

just got my IP and stumbled across this video,,,,ohh man ....that looks soo good,,,can't wait to try it. C'Mon !!

[@BadBeastBarbecue]

+TheSkyzepplin1 Hope you enjoyed the video, thanks for watching....let me know how it comes out!

[@teamlincoln37]

Love how you do this video. A little caption to see what's going on inside the pot. 😎

[@BadBeastBarbecue]

Thanks, appreciate the comment and thanks for watching

[@georgemoomaw8152]

Great video. I'm going to do this for my next office cook-off

[@jdogsbad]

great video.Love it and I'll try it. Thanks

[@rooie73]

omg that Gumbo looks so good i love Gumbo tfs

[@BadBeastBarbecue]

+rooie73 Thanks for watching

[@anthonyspeight3946]

Great looking gumbo. It's extra work but if you make your broth with the pressure cooker then the taste and richness explodes. I made a pork belly stew using pork broth made in the pressure cooker and it was amazing. I use the boxed broth as well but sometimes the homemade is worth it.

[@BadBeastBarbecue]

+Anthony Speight I have been wanting to make my own broth using the pressure cooker, just have to get around to it, I bet that homemade pork broth was fantastic, what type of seasonings and aromatics did you use? How long did you have to cook it?

[@anthonyspeight3946]

+Bad Beast Barbecue The pork broth was made using the blade bones from a case of pork butts I'd gotten for making sausage. I put the blade bones in the cooker and added 2 cups of water. They got pressure cooked for 40 minutes just to ring out every last bit of flavor. The broth had zero added seasoning. For the pork belly stew, I used salt, pepper, roasted cumin, and bay leaves. The pork belly was seasoned and browned with a spice mix I came up with. The pork belly stew got cooked for 15 minutes and 10 minutes rest before releasing the pressure. I've used the same broth technique with the turkey bones from a fried turkey. Every time I do something with bones they get used for broth so I have lots in the freezer.

[@anthonyspeight3946]

+Bad Beast Barbecue Here's the link to the pork belly soup/stew recipe if you're interested. uncletskitchen.blogspot.com/2015/12/pork-belly-soup.html

[@BadBeastBarbecue]

Thanks, I'll check it out

[@BadBeastBarbecue]

+Anthony Speight I like that idea, the wife had me save the Turkey bones and carcass from a turkey I smoked for Thanksgiving, think I will make some turkey stock today, thanks for the inspiration.

[@k9blood01]

Always cook gumbo in cast iron pot, I am going to try it your way. Thanks

[@BobbyStelly]

Instead of corn starch try using potatoe flakes it does the job also and you can also make a stew with gumbo leftovers also..

[@BadBeastBarbecue]

Thanks for the tip, I will try that next time

[@Tunaslayer1]

Awesome!!

[@Crimsontide798]

Looks good

[@danabrams6100]

My fiancé is bugging me that we should try cooking Gumbo, this is the recipe we're going to follow. You seem like a guy who really knows how to make a good gumbo...

[@BadBeastBarbecue]

Thanks Dan, hope it is to your liking, although I have to say that my wife is the gumbo queen around here. This is just my pressure cooker version, it is tasty, but it is no where near as good as her homemade gumbo, but that process takes all day long.....LOL Let me know how it turns our and thanks for watching.

[@bebebutterfield1]

This looks wonderful. Did you know you can brown your flour in a hot, dry skillet without any oil?

[@BadBeastBarbecue]

Never tried browning the flour without oil, I am from Louisiana, always seen my mom and grandmother use oil and flour. Does it work well enough to cook the flour taste out?

[@USNVA11]

Looks good ! I'll have a big scoop of jasmine rice in the middle of my bowl thank you ;)

[@BadBeastBarbecue]

Thanks for watching, let us know if you make this and how it turns out

[@yummeeh100]

Looks good.

[@maryjemison1101]

I’m making Shrimp 🍤 Gumbo but making Roux in my Cast-iron Then adding to InstaPot afraid of burning don’t want too start over 😇

[@alphaomega6815]

love it ...and all the goodness:)

[@tugisua]

I never heard you say you were putting in the cajon spices. did I miss it? Gumbo Fil'e for thickening

[@tugisua]

never mind. you added it to the Roux

[@djohnson1156]

Great video!!!! Darly can you tell me what brand pressure cooker that is or the link to where i can buy one?

[@BadBeastBarbecue]

+dj johnson Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6Qt/1000W, Stainless Steel Cooking Pot and Exterior, Latest 3rd Generation Technology www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ

[@NoHippieBBQCooking]

oh. by the way I love that shirt you sent me.

[@BadBeastBarbecue]

+No Hippie BBQ & Cooking Cool, I am working on getting my embroidery machine up and running. I'll have to send you a polo shirt with the embroidered logo.

[@paulinemitchell2653]

Are those boneless skinless chicken thighs cut up? Also, if I added shrimp will the 15 minutes be too long in the pressure cooker? Any help is appreciated. Looks good...would like to try this over the weekend.

[@BadBeastBarbecue]

+Pauline Mitchell Good morning, thanks for watching....yes those were boneless skinless chicken thighs, also 15 minutes is too long for shrimp, they will shrink to the point of disappearing......add the shrimp after the gumbo is complete, remove the lid, place the shrimp in the gumbo. While the gumbo is hot, it will cook the shrimp...they will only take a few minutes to cook, let me know how it turns out.

[@paulinemitchell2653]

+Bad Beast Barbecue Thanks! Made this for my family...another hit. I put the shrimp in last and cooked under pressure for 2 minutes. Perfect!!!

[@BadBeastBarbecue]

Outstanding, glad they enjoyed it, we will be doing a pressure cooker series of videos once we complete our burger series in a couple of weeks. Thanks for the support.

[@LNS155129]

Nice!!!!!

[@1111pianoman]

someone help...PLEASE...i'm confused about the amount of chicken stock...i thought we were going to use 2 quarts...but after the first quart was put in, he said "now add 2 more quarts"--but he only added ONE more quart....then at the end, it turned out to be too soupy...so now we need to thicken up the roux...was too MUCH chicken stock used?...when do you add the thickening agent?...after it's cooked?...before cooking?...i thought the video was well done (no pun intended) except for these two questions---(1) how much total chicken stock and (2) when is the thickener added...thanks...

[@BadBeastBarbecue]

John, first let me say thanks for watching and commenting on the video. You are correct, I misspoke during the video on the amounts of liquids put in the recipe. There are only 2 quarts of chicken stock in this recipe total. I will go back on my video and put a note on the screen correcting what I said. Thanks for catching that, appreciate it. As for the thickener, it all depends on preference, Some folks like their gumbo thin others like myself like gumbo with a little body so I added the thickener after the gumbo cooked and let if simmer for a while. Sorry for the confusion and thanks again for watching.

[@cdhanks]

My parents were from S. Louisiana, Crowley and when my mom made roux she said that it should be the color of chocolate, darker than you made it. Also she made a lot more of it. That said, I appreciate the video and the list of ingredients.So many videos for the Instant Pot fail to do that.

[@BadBeastBarbecue]

I have seen roux made to several different colors from peanut butter color to the color of chocolate like you mentioned. When my wife makes it she makes it darker also. Thanks for watching

[@cdhanks]

Yes, different shades of roux is for different recipes, but I think for Gumbo, it is always dark. As a new Instant Pot user I appreciate the helpful videos.

[@BadBeastBarbecue]

True, like I mentioned, my wife always makes it darker, especially when she is making gumbo. She is much better at making it than I am.....LOL Thanks again

[@lindal7212]

I see you are using the Instant Pot. how do you like it? Im thinking about making the investment.

[@BadBeastBarbecue]

I like the instant pot, we have it along with two other slow cookers. The ability to brown your meat before pressure cooking or slow cooking is an added bonus with the instant pot. So far it is a great addition to our kitchen. This is our first pressure cooker so I nothing to compare it to, but so far it has done a great job.

[@lindal7212]

Do you cook a lot of things in it? do you have any more videos with the instant pot.

[@BadBeastBarbecue]

We have nine or so video using the instant pot, everything from crab legs to red beans, just search our channel for the word instant pot or pressure cooker, they should come up

[@joshcamp6135]

great video my friend

[@BadBeastBarbecue]

+Josh Camp Thanks for watching. With winter time coming, there is nothing like a bowl of gumbo.

[@SecularSoutherner504]

Great video and WHO DAT!!!!

[@BadBeastBarbecue]

WHO DAT!!!! Thanks for watching!

[@CareyP1972]

What size is that one? 6 or 8 quart?

[@BadBeastBarbecue]

+CareyP1972 6 quart

[@CareyP1972]

+Bad Beast Barbecue Thank you. Going to get one today!

[@surearrow]

>>---------------------------> That's heavy gumbo...heavy with "goodness"!

[@BadBeastBarbecue]

+surearrow Thanks, appreciate it.....thanks for watching

[@Prophet815]

Looks like I c some USAF items on the shelf, I did 24 yrs SP

[@BadBeastBarbecue]

I did 25 years, Supply

[@Prophet815]

All right now, thanks for ur service and for ur recipe. I was stationed at March, Robins, Plattsburgh, Osan, Malmstrom, Mildehall and finished at Nellis in 04

[@Prophet815]

A friend of mine mentioned he saw your USAF plaques and then I saw so I asked the question

[@yvonneleonard935]

Soup time

[@googmaneditor1034]

It seemed like (Our) chef was a bit angry at (Our) Pressure Cooker ...

[@BadBeastBarbecue]

+Googman Editor who was angry?

[@rdb9321]

I like y’all but adding rotell or what the hell the wAs - I t was not the busnies

[@JudeThaddeus1]

You gotta make your own stock - don't use the crap in the box.

[@BadBeastBarbecue]

+Uncle Mike's BBQ Funny you mentioned that, we have been making our own stock now. It is waaayyyy better than any store bought stock. The only time I'll use it now is if we run completely out of our own....thanks for watching.