Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Andouille sausage - cut 1/4" slices

  2. (or other smoked sausage)

  3. 1 tablespoon 15ml Olive oil,

  4. 4 Scallions - thinly sliced

  5. (keep white and green parts separate)

  6. 1 cup 237ml Chicken broth

  7. 1 tablespoon 15ml Worcestershire sauce

  8. 1 teaspoon 5ml Dried thyme leaves

  9. 2 teaspoons 10ml Bay leaves (large)

  10. 2 teaspoons 10ml Celery ribs - cut 1/2" slices (large)

  11. 1 teaspoon 5ml Green bell popper - seeded, diced (large)

  12. 3/4 lb 340g / 11oz Fresh okra - trimmed, and Cut into 1" chunks

  13. 10-oz package frozen sliced

  14. Okra; any ice crystals rinsed away)

  15. 3 lbs 1362g / 48oz Skinless chicken thighs - well trimmed

  16. 2 1/2 lbs boneless skinless

  17. Chicken, cut into 1" pieces)

  18. 1 Diced tomatoes - (15 oz), with liquid

  19. (or stewed whole tomatoes, coarsely

  20. Chopped)

  21. 1 Garlic clove - (to 2) - pushed through press

  22. 1 tablespoon 15ml File powder - (to 2)

  23. (or cornmeal or quick-cooking polenta)

  24. Salt, to taste

  25. Freshly-ground black pepper, to taste

  26. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  27. Tabasco sauce, to taste

Instructions Jump to Ingredients ↑

  1. Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.

  2. Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.

  3. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

  4. Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the file or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.

  5. This recipe yields 6 servings.


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