Dandy® Pressure Cooker Gumbo Z'herbes (Gumbo Zah'erv)

IMG_7375

Never Miss a Recipe!

Sign up to get fresh recipe ideas and so much more.

What You Need

  • 4 Andouille Sausage Links, sliced
  • 1/2 cup Olive Oil
  • 1/2 cup Flour
  • 2 cups Dandy® Celery, chopped, leaves reserved
  • 2 cups Onion, chopped
  • 1 cup Green Bell Pepper, chopped
  • 6 cloves Garlic, smashed
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Oregano
  • 2 Fresh Bay Leaves
  • 1 tsp. Celery Seed
  • ½  tsp. Black Pepper, freshly ground
  • ¼  tsp. Cayenne Pepper
  • 2 Tbsp. Paprika
  • 2 Tbsp. Kosher Salt
  • 2 Tbsp. Tomato Paste
  • 2 Tbsp. Worcestershire Sauce
  • ½ pound Smoked Ham
  • 8 cups Vegetable Stock
  • 1 bunch Laccianato Kale, stems removed, chopped
  • 1 bunch Spinach, chopped
  • 1 bunch Collard Greens, stems removed, chopped
  • 1 bunch Swiss Chard, chopped
  • 1 bunch Italian Parsley, stems removed, chopped
  • File powder to taste

Make It

Preheat your pressure cooker using the sauté setting, once pan is hot, add the sliced Andouille sausage and gently brown the sausage. Once the sausage is browned on both sides, add the oil and allow it to heat, using a slotted spoon remove the sausage, draining well and place in a bowl.

With the pressure cooker still in sauté mode, stir in the flour with a wooden spoon, mixing well so there are no lumps. Keep a close eye on the roux, stirring often until it is a milky, brown color.

While roux is cooking, simmer together the vegetable stock and the smoked ham in another pot. Once your roux is the proper color, mix in the chopped celery, onion, green bell pepper and garlic. Continue cooking in sauté mode, stirring often, until the vegetables soften, 6-8 minutes. Add the tomato paste, fresh herbs and dry spices, mix to combine. Add the Worcestershire sauce. Cancel the sauté mode and allow your pressure cooker to power down.

Add the hot stock and the ham, mixing well. Place the lid on your pressure cooker and secure the lid, making sure to put the release valve in the sealed position. Set your pressure cooker for 20 minutes on high pressure and allow it to go through its process to build pressure and cook.

While your gumbo base is cooking in the pressure cooker, take this opportunity to wash your greens and spin them dry to make sure you do not have any dirt or grit in your finished gumbo. If serving with rice, now would be the correct time to start your rice.

Once the pressure cooker has entered the cooking process and the timer has gone off, carefully do the fast release of pressure and allow the pressure to drop enough to open the lid. Once opened, stir the gumbo making sure the bottom has not scorched.

Add the sausage and all the greens. Mix to help coat the greens and wilt them into the mixture. Replace the lid to the pressure cooker and set it for 10 minutes, with high pressure, making sure your pressure valve is again set to sealed. Allow the pressure cooker to go through pressuring up and the cooking time.

Once again, carefully release the pressure and when pressure has diminished enough to open the lid, open and stir. Taste for seasoning and adjust as necessary.

Serve gumbo in a large bowl with a scoop of cooked rice and a healthy sprinkling of Gumbo File powder. Garnish with Dandy® Celery Leaves and serve with your favorite hot sauce on the side.  

 

Recipe by Chef Todd Fisher

 

Share