First, make a roux by using the saute setting in the instant pot. About 1/4 cup oil and 1/2 cup whole wheat flour. You'll have to cycle the saute setting from on to off so that you don't burn the roux while you're mixing. It's ready once it starts smelling like popcorn a little bit and gets dark brown.
Then add in a diced onion, diced green pepper, diced celery, and 4 diced garlic cloves.
Add in 4 chicken thighs, sliced into chunks.
Now it's time to spice it!
Add a tablespoon of chicken bouillon, two tablespoons of tomato paste, garlic powder, oregano, thyme, paprika, celery seed, cayenne, white pepper, black pepper.
Add sliced frozen okra.
Then add about 2 cups of chicken broth.
Sprinkle on a little rice for just a little more texture in the end product.
Stir this up and cook it on manual for 50 minutes - this will make everything gooey and delicious.
As it cooks, cut up 3 green onions and a handful of parsley for garnishing at the end. When it gets close to finishing, cook up some andouille chicken sausage on the stove. Mix it all together at the end and serve with bread!
Oooo, la la, ....ah, oui, oui!
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