Pressure-Cooker Chicken-Sausage Gumbo

Make the roux (can be done a few days in advance): preheat oven to 350°F (175°C). In an iron skillet or Dutch oven over medium-high heat, heat 8 oz vegetable oil (or duck fat) until liquid.

Add 8 oz flour to the hot fat and stir until fully combined into a paste.

Place the pan in the oven and stir the roux every 20 minutes until it reaches the desired color. Total time is roughly 45–75 minutes depending on color; dark brown gives a smoky flavor, lighter (peanut-butter color) is milder. Remove when slightly lighter than desired because it will darken a bit as it cools.

Cool the roux, then store in a sealed container in the refrigerator if making ahead.

Make the chicken stock in the pressure cooker: place the whole chicken, 2 chopped carrots, 2 roughly chopped celery stalks, 1 halved large onion, 1 teaspoon salt, and 6 cups water into the pressure cooker.

Cover and bring to high pressure. When high pressure is reached, reduce heat to maintain high pressure and set a timer for 25 minutes.

When the 25 minutes are up, perform a quick release of pressure according to your cooker’s instructions. Carefully remove the chicken pieces to a plate.

Strain the cooking liquid into another pot to yield the chicken stock. If not using immediately, cool and refrigerate the stock.

When the chicken is cool enough to handle, remove meat from the bones, discard the skin, shred or chop the meat, and refrigerate until needed.

To assemble the gumbo: heat 1 tablespoon fat or oil in the pressure cooker over medium-high heat and brown the andouille slices. Remove the sausage to a plate.

In the sausage fat, sauté the trinity: chopped onion, sliced celery (3 stalks), and chopped green bell peppers until they begin to soften, then add the crushed garlic and sauté a couple more minutes.

Add 2 tablespoons of the prepared roux to the vegetables and stir to combine.

Stir in 1 tablespoon Cajun/Creole seasoning, 1/2 teaspoon cayenne, 1/2 teaspoon dried thyme, then add the browned sausage and the shredded chicken to the pot.

Add 1 cup of the reserved chicken stock to the pot, then add 1/2 teaspoon salt and 1/2 teaspoon black pepper to start (adjust later to taste). If using, add 1 tablespoon Better Than Bouillon dissolved in the broth. Add 2 bay leaves and 1–2 teaspoons Worcestershire sauce.

Cover the pressure cooker and bring to high pressure. When high pressure is reached, adjust heat to maintain high pressure and set timer for 7 minutes.

When the 7 minutes are up, perform a quick release. Remove the lid carefully.

Adjust heat to maintain a low boil. Add the remaining roux tablespoons (from the total you prepared) gradually to reach your desired thickness, stirring constantly to incorporate; cook and stir for about 5 minutes to thicken and marry flavors.

Taste and adjust seasoning with salt, pepper, Cajun seasoning or Worcestershire as needed. Remove bay leaves.

Serve the gumbo hot over cooked rice with a sprinkle of file powder or chopped scallions and warm bread on the side.