Gluten Free Game Day Gumbo Instant Pot Recipes

GLUTEN-FREE GAME-DAY GUMBO (INSTANT POT)

Steps:

• 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).

GAME DAY GUMBO

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan., In same pan, brown sausage over medium heat; remove from pan and drain on paper towels., Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes.

VEGETARIAN GLUTEN-FREE GUMBO!

Steps:

• Combine ingredients for roux in a small pan.
• Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
• In a large pot, combine ingredients for soup. Cover the pot with a lid.
• Heat on medium-low for 5-6 hours.
• After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
• Stir well until the gumbo becomes a homogeneous mixture.
• Add the Gumbo File to the entire pot when you're ready to serve.
• Serve over cooked rice.