Instant Pot Chicken and Sausage Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	106%	96%
fat	14%	6%
aromatics	17%	21%
thickener	7%	4%
vegetables and beans	67%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon vegetable oil
680 g	1.5 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
227 g	0.5 pound andouille sausage, sliced
109 g	0.5 cup vegetable oil
60 g	0.5 cup all-purpose flour
150 g	1 medium onion, chopped
120 g	1 green bell pepper, chopped
80 g	2 stalks celery, chopped
8 g	1 tablespoon minced garlic
960 g	4 cups chicken broth
411 g	1 (14.5 ounce) can diced tomatoes
	1.5 cups sliced okra
5 g	2 teaspoons black pepper
2 g	1 teaspoon cayenne pepper
2 g	1 teaspoon dried thyme
	1 teaspoon Creole seasoning
5 g	1 teaspoon Worcestershire sauce

Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My first ever attempt at gumbo. Wow! Followed the recipe, just changed the process. At others suggestions I boiled okra beforehand. Used food processor to chop celery, grn ppr, onion, then put in celery 2 mins before adding the others. Cut down on oil/butter i” — a cook, 5★

“The roux was a disaster- the instapot is too big and this is such a small amount, it burned to the bottom almost instantly. There was no way to stir it in to anything for more than about 30 seconds. When I added the vegetables it turned in to a big clumpy mess” — a cook, 3★