Comments on: Easy Instant Pot Chicken and Sausage Gumbo Recipe (Pressure Cooker)

By: Holden Rankin

Holden Rankin — Sun, 15 Jun 2025 13:30:46 +0000

If you wanted to add okra to it, how much would you recommend adding to the dish whilst avoiding any risks of a burn warning or other issues?

By: Play Sudoku

Play Sudoku — Tue, 22 Apr 2025 08:21:21 +0000

This gumbo recipe sounds amazing! I can relate to being intimidated by roux. But the pressure cooker makes it a breeze. Have you tried adding a splash of hot sauce for extra kick? And what’s your favorite thing to do in NOLA besides eating?

By: Kayla

Kayla — Sun, 20 Jun 2021 02:51:23 +0000

In reply to Jane. Yes ma’am you are correct. To everyone else out there, for the love of God don’t add tomatoes lol The gumbo consistency that my family has always made is medium dark roux and a soup-like consistency but of course that all varies from family to family as does the spices they add. I feel like if you have a stew-like consistency, it’s like the train track analogy, you’ve gone too far lol good luck everyone.

By: Melissa

Melissa — Sun, 15 Mar 2020 19:08:33 +0000

In reply to S. T. S.. Yes!!! My thoughts exactly. Thanks for sharing this! I’m from New Orleans and family from Gonzales & Prairieville!! Roux is the easy part you just have to be patient.

By: Melissa

Melissa — Sun, 15 Mar 2020 19:04:06 +0000

In reply to Jerilyn. The roux helps to thicken the gumbo but gumbo is not a thick stew. Two quarts of stock is not too much.

By: Melissa

Melissa — Sun, 15 Mar 2020 19:01:36 +0000

In reply to M. Definitely. I always wear dark brown shoes so as I stir the roux I’m checking to get a color match ???? with my shoes. Peanut butter is a good color for an etouffee but too light for a gumbo- -New Orleans native

By: Abby

Abby — Mon, 02 Dec 2019 20:38:18 +0000

In reply to Lei. last time i made this, this happened to me! i noticed when i put the olive oil in, it basically disappeared because the bottom of the pot was too hot, making my flour clump up too! i’m going to try again and maybe let the pot cool down before starting my roux or cooking my meats separate! i hope this helps!

By: Grace

Grace — Thu, 10 Oct 2019 02:42:24 +0000

I made the gumbo last Sunday and my family loved it. I’m making it gain this weekend for a gathering, it is soupy with 2qt of soup but my family likes it soupy. Just like the other person, when I was making the roux it came out clumpy. Hoping it will not do that again. Follow exactly the measurements.

By: Linda/Fl.

Linda/Fl. — Mon, 30 Sep 2019 13:47:05 +0000

In reply to Terri Cole. Yummy the sweet potatoes sounds like a great companion!

By: Linda/Fl.

Linda/Fl. — Mon, 30 Sep 2019 13:41:27 +0000

In reply to S. T. S.. TY! The only thing is I’m trying to avoid the “jars” as much as possible and knowledge allows. All that nasty garbage they add to preserve etc. it is not what I want in my body. A little more time and knowledge and you have the real deal and nothing else. Glad to know the diff. re. Okra since I didn’t have any on hand fresh or freezer; seems re. the freezer just as well. Now I don’t have to run to the store just head to the Kitchen get my bread loaves started and make Gumbo :)