Andouille sausage Ham hocks Onion, celery & green bell pepper Garlic Chicken stock Red beans Cajun or Creole seasoning Herbs Cornstarch Apple cider vinegar Rice
Pour in chicken stock. Add browned Andouille sausage, ham hocks, red beans, Cajun seasoning, thyme sprigs and bay leaves. Seal and cook on manual. Use the natural release after cooking.
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