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Method 1 - Easy Oven Roux Method: Preheat oven to 375°F. Heat cast iron skillet over low heat. Add vegetable oil and flour to the cast iron skillet, mix well with a whisk. Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes - 90 minutes until dark brown. Whisk every 25 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.
Method 2 - Instant Pot Roux Method: Add vegetable oil and flour to inner pot and click “Saute” button. Stir constantly until dark brown (roughly 35 - 50 minutes). Don't stop stirring to avoid burning.*Pro Tip 1: Read Above Dark Roux Tips. Plan ahead and leave extra time for making the roux before you begin to cook the gumbo. *Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Prepare Chicken Thighs: Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
Brown Chicken Thighs & Andouille Sausage: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Lightly season meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.
Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.
Add Spice: Add in 3 bay leaves, ½ - 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.
Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at High Pressure for 7 minutes, then 15 minutes Natural Release. After 15 minutes, turn Venting Knob to Venting Position to release remaining pressure.Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones. Add the shredded meat back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.
Serve: Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice. If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.