This Delicious Instant Pot Gumbo is a quintessential New Orleans recipe that is hearty, satisfying, flavorful and perfect for a crowd or Mardi Gras celebration. Made with chicken, sausage, and shrimp, this pressure cooker gumbo tastes wonderful especially when served over rice.
[This post was first published in September 2017. It was updated in December 2019 with some new step-by-step photographs and modified instructions to help you avoid the Burn message including adding the tomatoes last.]
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Table of Contents
Introduction
Gumbo (along with jambalaya, étoufée, red beans and rice, and shrimp creole) is a popular dish that is an essential part of New Orleans and Louisiana culture and cuisine.
Gumbo is a spicy, thick stew made with chicken, sausage, seafood, and vegetables, including okra, and is served over rice.
The origins of gumbo go back to the West Africans who were enslaved and brought to the colony of French Louisiana. West Africans used okra to thicken stews made with meat and shrimp. As a matter of fact, the word for ‘okra’ in West Africa is ‘ki ngombo’ and in French, it’s ‘gombo’.
Over time French, Native American, Caribbean, Creole, and Cajun influences created the different varieties of gumbo: thick and thin, with or without tomatoes, with seafood, chicken, or sausage, and with or without okra.
There are three ways to thicken gumbo: roux (pronounced ‘roo’), okra, and filé (pronounced ‘fee-lay’) powder, which is made from dried sassafras leaves. You can use one or more of these ingredients to thicken gumbo.
This Instant Pot gumbo recipe includes okra and roux. The roux not only thickens the gumbo but gives it a deep, rich color. Here’s an interesting article from Serious Eats, detailing the history of gumbo and the use of okra and filé to thicken gumbos.
There are seafood gumbos, shrimp gumbos, chicken gumbos with sausage and even vegetarian gumbos. This pressure cooker gumbo recipe is adapted from an authentic stovetop recipe I’ve been using for years.
This Instant Pot gumbo recipe has chicken, sausage, and shrimp. You can modify the recipe to include your choice of meats and seafood. Don’t be daunted by the number of ingredients in the gumbo. Just be organized and have everything ready to go before you begin cooking.
Traditionally, gumbo is simmered on the stove for hours, but this Instant Pot gumbo recipe will have you eating delicious, hearty, spicy gumbo in less than an hour. One of the ‘rules’ of Instant Pot or pressure cooker cooking is that you shouldn’t add thickeners like flour until the end of cooking.
Well, you’re going to break that rule when you’re making this Instant Pot Gumbo. You’ll make the flour-based roux at the beginning and add about 4 cups of chicken broth to pressure cook the dish. Make sure that the bottom of the inner pot has no stuck-on bits of food when you begin pressure cooking.
Serve Instant Pot Gumbo over rice – you should try out my Instant Pot Jasmine Rice recipe because Jasmine rice is so great at absorbing the flavors of the gumbo.
Here are some other Cajun and Creole recipes you might like to try out:
– Instant Pot Jambalaya
– Instant Pot Red Beans and Rice
– Instant Pot Shrimp Etouffee
– Instant Pot Cajun Chicken Pasta
TIPS AND SUBSTITUTIONS
Roux
One of the most important steps when cooking this Instant Pot gumbo is making a good roux. And this takes a little patience, about 10 to 15 minutes of stirring, possibly longer if your Saute temperature is lower than what I use.
If you don’t have the time to spend making the roux for Instant Pot Gumbo, I would suggest that you wait to make it when you’re able to give the dish the attention it needs. Roux can also be made ahead, which makes this recipe a breeze.
Roux for this gumbo is made by cooking equal parts oil and flour. When I adapted this recipe from the stovetop version, I had to change the oil to flour ratio due to sealing issues. You may find this gumbo to be slightly less thick than stovetop versions. Feel free to thicken by using the Saute function at the end.
When you make the roux it’s best to get it to the color of peanut butter or even slightly darker. The end result is a rich, aromatic mixture with a nutty flavor. It’s very important that as the roux gets darker, you stir it constantly and don’t let it burn. A burnt roux will ruin your gumbo!
If it’s your first time making the dish, I recommend that you make the roux on the stovetop. It’s quicker and you have much more control over the heat than in the Instant Pot. I offer the Instant Pot option for my readers who don’t use a stove.
You can also make the roux using the oven. The flour is baked, and can be stored in a jar. I’ve not personally tried this method, but have had readers successfully use it.
Splatter Screen
When you’re sauteing the roux, the bubbling mixture can splatter. I like to use a splatter screen to cover the inner pot during this saute process.
Tomatoes
Tomatoes can be a polarizing gumbo ingredient! Some people feel very strongly that tomatoes have no business in a gumbo. You can omit the tomatoes if you wish. Personally, I love the flavor the tomatoes add.
Seasonings
The spices in this recipe include black, white and cayenne pepper. I sometimes substitute cayenne pepper with a Cajun or Creole seasoning, in which case I reduce the quantity of salt.
Sausage
This Instant Pot gumbo recipe also calls for Andouille sausage, which is a spicy smoked sausage. You can substitute Polish Kielbasa or Spanish Chorizo if you can’t find andouille sausage. Be sure to use smoked and not raw sausage.
Burn Message
Some Instant Pots are prone to getting the burn message. You can avoid the burn error by following these steps:
- Deglaze very well, leaving no burnt bits on the bottom of the inner pot.
- After sauteing the onions, bell pepper, celery and garlic, turn off the Instant Pot for a few minutes to let it cool down.
- After sauteing the onion mixture, stir in broth first.
- Add tomatoes at the end, after the meats. Don’t stir the tomatoes. Just submerge them by pushing down with a spatula.
- Make the roux on the stovetop and add it to the Instant Pot with the tomatoes, not stirring it in.
- Depending on your Instant Pot, you might need to add an extra ½ to 1 cup of chicken broth.
[Read more: Instant Pot Burn Message]
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Gumbo – Ingredients
- Chicken
- Bell peppers
- Onions
- Shrimp
- Tomatoes
- Sausage
- Celery
- Okra
- Flour
- Olive oil
- Garlic
- Chicken broth
- Thyme
- Worcestershire sauce
- Bay leaf
- Black pepper
- White pepper
- Salt
- Parsley
- Brown sugar
- Lemon
- Creole seasoning (spice)
- Green onions
How to Make Gumbo in the Instant Pot (Step by Step Instructions)
- Season shrimp
- Turn on Saute Mode
- Saute chicken and sausage
- Make the roux
- Saute vegetables, add spices and broth
- Pressure cook
- Quick-release pressure
- Stir in shrimp and garnish
Season Shrimp
- Thaw and thoroughly dry the shrimp with a paper towel.
- Rub Creole seasoning all over the shrimp and set aside.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Chicken and Sausage
- When the inner pot is hot, add 2 tbsp olive oil.
- Add chicken and sausage and saute until lightly browned, about 8 to 10 minutes, stirring frequently.
- Press Cancel.
- Using a slotted spoon transfer contents of the inner pot to a plate and set aside.
Make the Roux
- Add remaining olive oil and all-purpose flour to inner pot, to make a roux.
- Select Saute mode.
- Cook roux until it becomes the color and thickness of peanut butter, stirring frequently, for about 10 to 15 minutes. You can go darker than peanut butter. The darker the roux, the more intense the flavor of the gumbo, but be very careful not to burn, so stir constantly.
Saute Vegetables, Add Spices and Broth
- Add onion, bell pepper, celery, and garlic.
- Saute until vegetables are slightly soft, about 5 minutes.
- Using a wooden spatula, scrape the bottom of the inner pot. If there are brown bits stuck to the bottom, deglaze with a few tablespoons of chicken broth, scraping off the brown bits.
- Stir in broth, white pepper, black pepper, cayenne pepper, dried thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaf, and frozen okra. Add reserved chicken and sausage.
- Finally, add the tomatoes on top, don’t stir but submerge by pushing down gently with a spatula.
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Stir in Shrimp and Garnish
- Stir in spice-rubbed shrimp.
- Close Instant Pot immediately and let the shrimp cook in the residual heat for 10 minutes.
- Stir gently and sprinkle with green onions and parsley.
- Serve over Instant Pot Jasmine Rice or a rice of your choice.
Delicious New Orleans Instant Pot Gumbo
Ingredients
- ½ lb shrimp (250 grams) peeled and deveined
- 1 teaspoon Creole seasoning or Cajun seasoning
- ½ cup olive oil + 2 tablespoon extra for sauteing
- ½ lb Andouille sausage (250 grams) or smoked sausage, cut into ¼ inch slices
- 1 lb boneless skinless chicken thighs (500 grams) cut into bite size pieces
- ½ cup all-purpose flour
- 1 cup onions diced
- 1 cup green bell peppers diced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 4 cups low sodium chicken broth
- 1 tsp white pepper
- 1 teaspoon black pepper powder
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1 teaspoon brown sugar
- 1 teaspoon worcestershire sauce
- 2 teaspoon lemon juice
- 2 bay leaves (small) or 1 large
- 2 cups frozen okra
- 14.5 oz. diced tomatoes (1 can) or 2 cups chopped tomatoes – 411 grams
- 2 tablespoon green onions green parts only, sliced thinly
- Chopped parsley to garnish
Instructions
- Rub shrimp with Creole or Cajun seasoning and set aside.
- Select Saute mode and when Instant Pot has heated, add 2 tablespoon olive oil to the inner pot of Instant Pot.
- Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
- Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
- To make the roux, select 'Saute' and add remaining olive oil and all-purpose flour to the inner pot.
- Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
- Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
- Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
- Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
- Stir in reserved chicken and sausage.
- Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.
- Close Instant Pot and pressure cook on High Pressure for 4 minutes.
- Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
- Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
- Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- If your Instant Pot is prone to getting the burn message, I recommend making the roux on the stovetop and adding it to the inner pot after the broth.
- See the blog post for more detailed recipe tips
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Debbie
This was an unplanned meal so I used what I had on-hand. Lots of shrimp, probably 2 lbs, Earl Campbell smoked sausage and no chicken. I had only chopped red & yellow sweet bell peppers in the freezer. no celery and no okra. (Did I even make your recipe? lol) I omitted the cayenne because we’re wimps.
None of that even mattered because it was some awesome gombo-less gumbo!
Thanks for a new recipe in the rotation.
Paint the Kitchen Red
Lol, I’d say it’s still gumbo 🙂 Maybe next time, you can try it a different way. Glad you enjoyed it, Debbie!
Gretchen Horn
You’re a genius!! I just tried this recipe…the 4th thing I’ve cooked in my Instant Pot. This was the most amazing gumbo I’ve ever tasted!!! Thank you so much!
Paint the Kitchen Red
Haha, it’s always a good day when I get called a genius 🙂 I’m really happy you enjoyed the recipe and am very appreciative of you taking the time to comment.
Mood*Ring
Gumbo does not have tomatoes.
Paint the Kitchen Red
Thanks for taking the time to comment – the tomatoes can be left out and you should be just fine proceeding with the rest of the recipe if you wish to try it out.
Nancy Parent
To make a good dark roux, it takes a lot more than 15 – 20 minutes. 🙂 What I do, is make it in my toaster oven. I found this information in a really old cookbook that I found in the French Quarter. Use equal parts flour & oil (you can use bacon grease), I usually use a little less oil… Whisk in an oven proof pan, stir the sides with a spoon several times while whisking. Then place your pan in the oven, and whisk every 15 minutes until you reach the color you want. No more standing & stirring for an hour or so. Turns out great, no worry about burning. I freeze whatever I have leftover to use later.
Paint the Kitchen Red
Thanks so much for your tips about making roux, Nancy. I do my best to write all my recipes in such a way that the entire recipe can be made in the Instant Pot. That being said, there are times when a stovetop or oven could work better for parts of the recipe. Your tips would work great for someone who would like to do that.
Adrian
Hi @NancyParent
I would like to try this but can you please elaborate on the toaster oven settings?
Thanks.
Alicia
Oh my goodness. I love Cajun food and have made ettoufee before but it’s been a while. I’ve never attempted gumbo not sure why. But this was AMAZING. And I usually skip all the pre recipe jargon but for some reason I read this time. Your explanation of making a good roux and the history of gumbo sold me on trying your recipe AND It was so yummy I had to write a review. Thank you so much for sharing.
Paint the Kitchen Red
Alicia! thanks so much for commenting and I’m glad the mumbo jumbo about gumbo was interesting to read 🙂 I do enjoy giving a little history about a dish if there’s something to say! So glad you liked the recipe and your taking the time to comment is very much appreciated.
Becki
I wasn’t able to follow this exactly (no green pepper in the house, and skipped the chicken and sausage due to non meat-eating diners) but otherwise did just as instructed and it was delicious! I can’t wait to make it again with the chicken and sausage! (I’ll probably still skip the green peppers, or put in just a tiny bit.)
Paint the Kitchen Red
Becki – Oh, I think you’re going to love it with the meat! 🙂 Thanks for commenting, so glad you liked it.
Jo Parks
@CalehMac. Thanks so much. Your information is so great. My hubby will be so glad to have gumbo back. I have made it without roux, ? , and with rice flour, ?. It’s finally getting cool in Texas so I see gluten-free gumbo on my menu for next week! Thank you, PTKR for the instant pot version.
Calah Mac
This recipe (with slight alterations) is now in rotation in my household! Never though of attempting gumbo in the pot! It’s so much quicker and still has an amazing flavor! Thank you!! I made it GLUTEN FREE and my alterations/ tips are below.
@ Jo Parks — Hello my sister is gluten-free as well and I made this for her last night and it was AMAZING; couldn’t even tell it was GF. I used Krusteaz gluten-free all purpose flour and ended up with perfect gumbo. (you will most likely get different results with a different flour, I’ve been cooking gluten-free for years and found Krusteaz to be the closest 1:1 for roux and anything being used as a thickener.) However I too like a dark roux so it took 2 1/2 saute cycles (1hour15minutes) to get it where it needed to be. Also after 20 minutes not having the best results with 1/2 olive oil and 1/2 flour; I added 2 tbsp ghee(you can use butter, lard, or grease) and about another 1/3 cup flour to the mix and it worked like a charm! I also doubled the okra mainly because it helps with the texture but also because its delicious! And getting the right texture for gluten-free is a must! Keep in mind that gluten-free flours do stick easier so if there is anything stuck to the bottom of the pan after cooking meat deglaze with some wine/broth/water; which ever you prefer. It would definitely be easier to make the roux on the stove top then add to the pot and would take less time if you would prefer that method. Either way keep in mind gluten-free flour burns easier than regular flour so you’ll have to stir more frequently. Hope this helps. I used the regular saute function instead of more so that may also be why it took so long. I did not read the comments before making it but will try again next week and see if that changes things.
Paint the Kitchen Red
Hi Calah – wow, so kind of you to post your gluten free adjustments! I learn new things every day – thank you for sharing. I’m really glad you liked it. I’ll try and bring this to the attention of reader Jo Parks.
Jo Parks
Any recommendations for flour substitute? Love gumbo but my husband is gluten-free. Gumbo usually takes all day for me because I cook the roux for an hour and get it dark, like chocolate. Ready to try this one.
Paint the Kitchen Red
Hi Jo – thanks for your question. Hmmm, I would recommend a gluten free flour except that since I’ve never tried that, I’m not sure how it would affect the pressure cooking i.e. if it would scorch on the bottom. Conventional wisdom is to not use flour in the first place, due to fear of scorching. However I tested this recipe to find the optimum amount of liquid to prevent scorching. If you feel like experimenting, you could try it out. The other option is to omit the roux step, increase the okra and add some gumbo file powder after cooking is complete – about a tablespoon or so – to thicken the gumbo. You could also reduce the quantity of liquid a bit. Good luck!
Chris I.
This was a delicious recipe. I increased the cayenne to 3 tsp and added a fresh jalapeno with seeds. I love it spicy! Made it for my family. We are all from south Louisiana and absolutely loved it. I didn’t understand the brown sugar though, but I added it anyway. 🙂 Great recipe and thanks! This made my life easier.
@Jo Parks, you might try using flaxseed flour. I used it when making fried foods and it’s really tasty. I’ve never tried making a roux with it, but it’s worth a try!
Paint the Kitchen Red
Hi Chris – yay! I’m so glad you liked it. Oh, yeah, about the sugar: I like to add a tiny bit of sugar to some recipes to balance out the flavors esp spice and lemon juice. It’s the Indian in me! You could definitely have left it out. Thank you for your comment!
Paint the Kitchen Red
Jo – please check Calah’s comment for gluten free details!
Dawn
We found this extremely hot. I’d reduce cayenne to 1/2 two. Other than the heat, very tasty.
Paint the Kitchen Red
Hi Dawn – Sorry to hear it was too spicy for you. Hope that next time, you’ll be able to enjoy it more by reducing the cayenne. Thanks for sharing.
Michele Fierria
I made the recipe this afternoon, my roux darkened to a peanut butter color, did not burn, but did not thicken much. After 15 minutes I added the rest of the ingredients. The end result is okay, not great. I’ve had good results with roux on my stove top – wondering if there is a trick to instant pot roux? Or, should i substitute another oil for olive oil? Any suggestions are appreciated. Thanks
Paint the Kitchen Red
Hi Michele – I’m sorry that your roux wasn’t perfect, and I can see how that would affect the end result. I didn’t do anything special for the Instant Pot. I use the ‘More’ setting (i.e. medium) for Saute. I wonder if your quantity of flour was less and/or oil was more? And olive oil should work fine. I’m stumped – Sorry 🙁
Casi
Hi! As a New Orleans girl, I’m so grateful to have found gumbo adapted to the IP! Thank you, thank you!
Quick question: what size is your pot?
Paint the Kitchen Red
Hi Casi – I have a 6 quart. Hope you enjoy the gumbo.
betsy
Sorry to be lame I’m new to the instant pot but how can you cook the roux for 15 mins if you have turned off the pot? Mine is just sitting there…not cooking.
Paint the Kitchen Red
Hi Betsy – no, not lame at all. As a matter of fact, I’m lame! In the step by step instructions with photos, I mention that you need to press Saute again. In the recipe card, I did not say ‘Press Saute’ in the beginning of Step 5. My bad, I’m updating the recipe card right now. Hope you figured it out, sorry!
wongs
Hi,
I have a Duo Plus IP so was wondering for
Step 11 Close Instant Pot and cook on ‘Manual’ or ‘Pressure Cook’ mode for 4 minutes…:
cook on Manual on high or low pressure for 4 mins?
Thanks. Enjoy all your colorful recipes.
Paint the Kitchen Red
Hi wongs – sorry I somehow missed your comment! Thanks for your question. I didn’t specify the pressure level – sorry – but all my recipes are high pressure unless stated otherwise. In general, if you see a recipe that doesn’t specify low pressure, it probably is high pressure. Good luck
kelly http://kitchentuts.com/
OMG!!! mY KIDS SURELY LOVE THIS thing, YOU MAKE IT VERY COLORFUL AND KIDS EVER HAPPY TO EAT SUCH THINGS. iLL DEFINITELY TRY THIS RECIPE.
Paint the Kitchen Red
Thanks Kelly! Do let us know how it goes when you make it.
Andrea Beenen
Made this today. Very first thing to make in my InstantPot :)it was delicious! My husband and I visit New Orleans every spring, we love the city, the people, the melting pot of culture and of course the food. We both loved this and plan to keep this recipe in heavy rotation in our home.
Paint the Kitchen Red
Hey there Andrea – wow, you’re impressive because the first thing I ever made in my Instant Pot was boiled eggs! I love the Big Easy too – such a unique city and oh, the food! I am so glad you liked the recipe. I think you’ll like the Jambalaya too. Similar ingredient list, but no roux to make, so it’s quicker.
Jan Ofen
Delicious gumbo, Neena! I agree with heat index…about a 4 or 5. I used a mix of canned, crushed Roma tomatoes and some fresh chopped…and had fresh okra on hand instead of frozen. Okra is a bit squishy for my taste but other veggies combined to make a great compliment to the shrimp, chicken and andouille. Yum!!
Paint the Kitchen Red
Thanks for letting us know how it went, Jan – I’m really glad you liked it. I wonder if next time, you could add the fresh okra in with the shrimp. I bet it would cook to your liking in the 10 minutes. Or you leave out the okra initially, do a quick release, add in the okra and pressure cook for 1 minute and proceed with the recipe.
noreen stack
This sounds great but can you please say how spicy hot it will be on a 1-10 scale, thank you.
Paint the Kitchen Red
Hi Noreen, I have a pretty good tolerance for spiciness and I don’t think this is very spicy – I would say 4 or 5, maybe. If you’re sensitive to spice, reduce the cayenne. Then before adding the shrimp, taste for spiciness and sprinkle some extra Cajun or Creole seasoning. Let me know if you try it out.
Kath
I love the way you present your recipe. definitely going to try this one!!
Paint the Kitchen Red
Thank you Kath! I hope you like it.
romain | glebekitchen
That’s a great essay on gumbo and an awesome sounding recipe. There’s just no getting around the ingredient list to make a decent gumbo! Love the use of white, black and cayenne pepper and the chicken thighs. Nice!.
Paint the Kitchen Red
Thank you Romain. I take it as a great compliment coming from you – I love your blog and your recipes!