Southern Chicken and Sausage Gumbo.
Ingredients:
125 ml oil.
1/2 cup plain flour.
2 large onions.
3 stalks celery.
1/2 green capsicum.
2 links Italian sausage.
3 cups boned chicken, cut into 1 in cubes.
4L chicken stock
1 bunch parsley.
1 cup green onions
Salt.
Make a roux by cooking equal amounts of flour and oil. Cook over a medium-high heat, string the roux for a few minutes to combine. Turn the heat down very low until roux bubbles very slowly. It will look like the bubbles rising from a pancake before you flip it. Cooking time varies, but 30-45 minutes would be normal.
When the roux is a dark, rich brown, add onions, celery, capsicum (peeper) and garlic. Saute until softened. Add the sliced sausage, cooking until sausage is lightly browned. Add chicken and stock (broth). Stir well to mix and ensure that any roux sticking to the bottom of the pressure cooker is loosened.
Lock the lid in place and cook with high heat and cook for 20 minutes.
Remove the lid carefully.
Replace pressure cooker on medium heat and stir in parsley and green onions (shallots, scallions). Salt to taste . Simmer for 5 minutes to allow seasonings to blend. By the end, the sauce should be rich, dark and thick. If not, simmer gently until desired consistency is reached.
To prepare boned chicken, boil cleaned and cut-up chicken in lightly salted water with peeled carrot, two stalks celery and one small whole onion. Cool and debone, discarding skin and bones.
There are no real rules with gumbo other than the roux and the trinity of celery, onions and green capsicum (pepper). As a variation, prawn and crab or duck and smoked chicken sausage or prawns and hard-boiled eggs are well worth frying.
For a thicker gumbo, add 1 cup of chopped okra when you add the celery, onions and green capsicum (pepper).