Emeril's Chicken and Sausage Gumbo Recipe

I recently had the pleasure to meet renowned chef and restaurateur Emeril Lagasse at a fun cooking demonstration where he served up some of his famous New Orleans cuisine like Po Boys and Gumbo. With no mention of his signature phrase “BAM,” Emeril was excited to celebrate the launch of his fantastic new product line for JCPenney that includes a collection of cookware, cutlery, a deep fryer and a pressure cooker. I loved watching him make his signature Gumbo, specifically how it can be made in less than 30 minutes (roux and all) in his new pressure cooker. He added in his signature flavors, including essence and talked about how Gumbo is a heartwarming stew that doesn’t have to take all day to cook. Martha Stewart even made an appearance at the launch and noted how she loved his combination of “subtle spices.” Check out the delicious recipe below and be sure enter the Jazz Up Your Favorite Recipe Contest for a chance to win a trip to the 2013 New Orleans Jazz & Heritage Festival!

For more information on the new line, please visit: http://calendar.jcpenney.com/april/#!emeril-contest

Pressure Cooker CHICKEN AND SAUSAGE GUMBO
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
Ingredients:
2 ½ pounds chicken thighs,
excess fat trimmed
2 tablespoons Essence
1 tablespoon plus 1 teaspoon
kosher salt
1 pound Andouille or other smoked
sausage, cut into ½-inch rounds
½ cup canola or vegetable oil
1¼ cups all-purpose flour
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
12-ounces amber beer
2 tablespoons Worcestershire sauce
1 quart chicken stock
½ teaspoon cayenne pepper
3 bay leaves
3 sprigs fresh thyme
¼ cup thinly sliced green onion tops
2 tablespoons chopped
fresh parsley
Steamed white rice for serving

Preparation Instructions:
Set the EMERIL BY T-FAL ELECTRIC PRESSURE COOKER to the “Browning” setting. Season the chicken thighs with 1 tablespoon of the Essence and 1 tablespoon of the salt, once hot, begin to sear the chicken thighs in the bowl of the pressure cooker until well caramelized, about 5 minutes on each side in batches.

Set aside on a platter once the chicken is seared. Add the sausage and cook, stirring occasionally until the sausage is lightly caramelized, about 6-8 minutes. Remove the sausage and set aside with the chicken thighs. Add the oil and flour to the bowl and stir, continuously until a brown roux forms, about 30 minutes.

Add the onions, bell peppers, celery and garlic to the roux and cook, stirring often, for 5 minutes. Pour the beer and Worcestershire sauce over the roux and vegetables and cook, stirring until the beer is nearly evaporated, about 2-3 minutes. Add the stock, remaining Essence, kosher salt, cayenne pepper, bay leaves
and thyme to the bowl of the cooker. Return the chicken and sausage to the bowl and stir well to incorporate the liquid with the roux.

Bring the liquid to a boil and cancel the browning mode on the machine. Place the lid on the cooker being sure that the pressure limit valve is set to close and seal the lid to the machine. Set the cooker to “High” pressure and the timer to 30 minutes.

Start the machine and allow the gumbo to cook undisturbed. When the timer goes off, set the pressure limit valve to the steam release setting and allow the pressure to slowly escape. Once all of the steam has been released, unlock and remove the lid. Using a slotted spoon, remove the cooked chicken thighs from the gumbo and set aside on a platter. Remove the skin and separate the meat from the bones of the chicken. Return the chicken meat to the bowl of the pressure cooker with the green onions and chopped parsley and stir to distribute. Serve the gumbo with steamed white rice over top of it.