Chicken, Chorizo And Okra Gumbo - cooking recipe

Ingredients

1 tbsp olive oil
2 None cured chorizo sausages, thinly sliced
1 lb boneless skinless chicken thighs, coarsely chopped
1 None onion, finely chopped
1 None red pepper, finely chopped
1 None stalk celery, trimmed and finely chopped
3 cloves garlic, crushed
2 tsp Cajun spice mix
1/4 tsp cayenne pepper
1 cup white long-grain rice
2 tbsp tomato paste
1 can (15 oz) crushed tomatoes
2 1/2 cups chicken stock
1 lb fresh okra, halved diagonally
2 None green onions, thinly sliced

Preparation

Heat oil in a 6-quart pressure cooker. Cook chorizo, stirring, until browned. Remove from cooker.
Cook chicken in cooker, in batches, until browned. Remove from cooker.
Cook onion, pepper, celery and garlic in cooker, stirring, until vegetables soften. Add spices; cook, stirring, until fragrant. Add rice; stir to coat in onion mixture. Return chicken and chorizo to cooker with tomato paste, crushed tomatoes, stock and okra; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 10 mins.
Release pressure using the quick release method (see below); remove lid. Season to taste. Serve gumbo sprinkled with green onion.
Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking time.