Comments on: Instant Pot Gumbo

By: Amy + Jacky

Amy + Jacky — Mon, 26 Aug 2024 00:48:18 +0000

In reply to Young.

Thanks Young! Happy to hear you’ve been enjoying the gumbo!
Stay well & take care,
Amy

By: Young

Young — Mon, 26 Aug 2024 00:21:03 +0000

We use this recipe several times already, whenever we cook gummbo. Always it comes out so delicious. Thank you!!

By: Peggy @ FB

Peggy @ FB — Wed, 14 Feb 2024 23:14:56 +0000

Tried the gumbo for the first time for my son’s 40th birthday today. Oh….my….God. I have a new favorite and he had a fit over it. I even ran some down to my brother-in-law down the lane for his lunch tomorrow. Very excited!

By: Amy + Jacky

Amy + Jacky — Thu, 23 Feb 2023 10:42:57 +0000

In reply to Ronald.

Hi Ronald,

there is a print button on the top right corner of the recipe card.

Take care & have fun cooking
Jacky

By: Ronald

Ronald — Thu, 23 Feb 2023 03:34:39 +0000

Model: 🤷‍♂️ R2-D2

Is there a print option? I’m not printing out 47 pages.

By: Jessica Poole

Jessica Poole — Fri, 20 May 2022 11:14:58 +0000

In reply to Jessica Poole. Thank you! I swear, I read it 3 times, guess I just kept missing it. So sorry

By: Amy + Jacky

Amy + Jacky — Thu, 19 May 2022 23:19:21 +0000

In reply to Jessica Poole.

Hi Jessica,

It will be the same amount 🙂

Take care & have fun cooking
Jacky

By: Jessica Poole

Jessica Poole — Thu, 19 May 2022 21:08:15 +0000

When using the oven method for the roux. How much oil/flour do you use?

By: Bryan Scott

Bryan Scott — Fri, 22 Apr 2022 16:16:54 +0000

This is a family favorite go to recipe. I love it!! I’ve made it at least 1/2 dozen times over the last six months. One complaint my family had was that it was a bit too oily, so I decided to try a different fat for the Roux. I tried it with ghee and they were blown away. It worked perfectly to make a dark roux, and the oily texture was erased. After recreating your recipes, I feel like I’m a gourmet chef (thanks guys!)

Btw-I found the oven method is fool proof and much more consistent than the stovetop method.

By: Wes

Wes — Mon, 07 Feb 2022 19:16:54 +0000

I tried this recipe for the first time yesterday, and it was absolutely fabulous, and easy as well. I made two changes and used boneless skinless chicken thighs, and frozen okra since I couldn’t find any fresh. The okra was added after the pressure cooking step, and heated up with the keep warm feature. I also made my roux via the oven method which worked out wonderfully. It was the first time I have ever made a dark roux. I will be making this often as it is so delicious and I love gumbo. I’ll try the red beans and rice recipe later this week since I have all of the ingredients.