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1
To make the roux - Whisk the flour and vegetable oil over medium heat stirring constantly until the color of the mixture resembles peanut butter, approximately 15 minutes. Be certain to whisk constantly to avoid burning the flour. Remove from heat and allow to cool. When cooled, pour off any residual oil that has floated to the top. Set aside.
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2
For the potatoes - Slice the top off the head of garlic and drizzle the exposed cloves with oil. Wrap the entire head of garlic in aluminum foil and bake at 425 degrees F for 30 minutes or until garlic cloves are soft. Set aside to cool. When cool enough to handle, squeeze the cloves to remove skins from cloves. Smash the cloves together in a small bowl to form a paste. Reserve 2 tablespoons of paste and keep remaining garlic paste in a sealed container in the refrigerator for future use.
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3
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes or until fork tender. Drain potatoes and place in a large bowl or container. Smash the potatoes and the reserved 2 tablespoons roasted garlic paste with a large spoon or potato masher until smooth. Set aside.
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4
In another pot, heat the butter, milk and cream cheese, whisking until butter and cheese are melted. Pour mixture into potatoes and mash and mix everything together. Season with salt and pepper.
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5
For the gumbo - Season the meat with 1/2 Tablespoon of the Cajun seasoning. Heat a large Dutch oven or heavy pot over high heat until very hot. Add the oil and brown the meat on all sides, 6 to 8 minutes. You may need to do this in batches. Transfer the meat to a bowl.
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6
Reduce the heat to medium-high and add the bell pepper, celery, onions, jalapeno, garlic, basil, oregano, ground black and white peppers, red pepper flakes, bay leaf and remaining Cajun seasoning. Cook, stirring frequently, until vegetables begin to soften, approximately 8 minutes.
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7
Transfer the meat and vegetables to a pressure cooker. Add the chicken broth and stir to combine ingredients. Place and lock the lid on the pressure cooker and bring up the heat until the cooker begins to emit steam. Reduce the heat just low enough to maintain steady pressure. Cook for 10 minutes. Remove pressure cooker from heat and allow steam to release naturally. When able, release the lid and stir. Measure out 1/2 cup of roux and begin whisking into the stew a little at a time. Continue stirring until gumbo begins to thicken. Remove from heat.
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8
To serve, place a large spoonful of mashed potatoes in a bowl. Pour a serving of gumbo over the potatoes. This is great served with a nice loaf of crusty bread.
