Chicken Gumbo (Pressure Cooker)
1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil (optional)
4 scallions, thinly sliced (keep white and green parts separate)
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
2 large bay leaves
2 large ribs celery, cut into 1/2-inch slices
1 large green bell pepper, seeded and diced
3/4 pound fresh okra, trimmed and cut into 1-inch chunks, or one 10-ounce package frozen sliced okra (rinse away any ice crystals; (see Tip below)
3 pounds chicken thighs, skinned and well trimmed, or 2-1/2 pounds boneless, skinless chicken, cut into 1 -inch pieces
One 15-ounce can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tablespoons filé powder, cornmeal, or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
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.
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.
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.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the filé 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.