Recipe by Jaylee
I came up with this quick and hearty dish because I find traditional gumbo too spicy. Even kids will eat this one, and it is very heartwarming on a cold night. Complete proteins, too!
Top Review by Potatohead
Great taste, however a bit salty for me. Take the advice to not add additional salt to season;before tasting it as is. I think I'll cut back on the beans next time. Maybe more corn added to make up the difference. Cooking time was right on the mark. I'll make again.
- 3 quick frozen chicken breasts
- 12 inches Polish sausage or 2 kielbasa, sliced into coins
- 1 large onion, diced
- 3 carrots, diced
- 1 cup dry navy beans
- 1 cup dry pinto beans
- 2 chicken bouillon cubes
- 2 ears fresh sweet corn, remove kernels
- 8 cups water
- 3 tablespoons chopped garlic (2 cloves if using fresh)
- 1 tablespoon olive oil
- salt and pepper
Directions See How It's Made
- Cut kernels from corn.
- Place beans, sausage, frozen chicken, onions, carrots, corn cobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
- Cover pressure cooker and bring to full pressure.
- Cook 20 minutes on full pressure.
- After this time, turn heat off and let the pressure cooker cool down on it's own for another 15 minutes.
- Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
- Once open, remove cobs and chicken breasts.
- Throw cobs away and pull apart the chicken into bite-sized chunks with a fork.
- Return chicken to pot.
- Add remaining ingredients and bring the pot to a boil.
- Spice to taste with cracked pepper, red pepper flakes and a pinch of oregano-- or whatever you prefer.
- The soup is best left simple.
- A few dashes of Cavender's Greek Seasoning is a good finishing touch.
- Remember that the bouillon cubes will be salty, so do not add additional salt until they are fully dissolved.
- Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
- It will become thicker when cooled.