Instant Pot Gumbo

Recipe Here!: pressureluckcoo...
After a four-state trip to The Scintillating South (Mobile, AL; Biloxi, MS; New Orleans, LA and Pensacola, FL), you can guess that I ate VERY well.
The South has not only some of the best cuisine in the U.S., but in the world. It combines the flavors of the French, Creole and Soul and the results are always worthy enough to put the brass in the best of jazz bands.
And so it would be foolish of me if I returned from a trip to The South without cooking up one of the greatest Southern Creole dishes of all time: GUMBO!
Not only is this Gumbo going to be even better (and quicker) to make in the Instant Pot, but it's going to be one of the finest your lips & mouth ever danced with! PERFECT for a frigid night or a summer's day!
VISIT pressureluckcoo... for MORE written recipes and easy-to-follow videos - with more always being added!
Want even more content? Please visit and “like” Pressure Luck on Facebook at / pressureluckcooking
Which is the right Instant Pot for you? Check out my Essential Products page here: pressureluckcoo...
And buy at these links below for GREAT prices!:
Instant Pot Ultra - amzn.to/2vzHT93
IP DUO Plus 60 - amzn.to/2rLLdPf
IP Smart (Bluetooth) - amzn.to/2rjwHOp
IP-DUO60 - amzn.to/2qsBDgx
IP-DUO80 - amzn.to/2qsvQY8
IP-DUO30 - amzn.to/2fKuac1

[@nataliesohn3452]

I followed this recipe to the T- and it turned out so delicious. Jefferey, I have made your hot and sour soup, Mac and cheese, chicken and broccoli and now this. I LOVE your recipes, they are to die for. Simple, straight forward and right on point 👌🏼

[@jackwebb437]

I’ve made bunches of gumbo over the years. Can’t believe that the best batch I have ever made comes from a New Yorker on KZbin. I just can’t believe it. Found an easy peasy recipe to make the roux even easier. Mix the flour and oil (I use canola) in the Dutch oven and mix well. Place into oven and heat to 350 F. Stir every 30 minutes. Since we like a dark dark roux we leave in over for about 1 hr. and 50 minutes. No standing and stirring. Also I want to complain about this recipe. I put all the vegetable out on my kitchen counter. I snapped my fingers. No dice. Tried again over and over for about 30 minutes. Can’t imagine what I’m doing wrong. Just gave up and diced them by hand.

[@PressureLuck]

I’m so thrilled to hear this!!!

[@babersolanki7989]

This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!

[@PressureLuck]

Agreed

[@emilywalton4105]

🤯 This gumbo will blow your mind. I made it in a little differently. I left the chicken out added more shrimp. Threw some more spices Tony Creole, Garlic Powder, Slap your mama Cajun seasoning, and few dashes of hot sauce. It smells so good can't wait till my husband comes home. I don't like Ocra either does my husband so I added Zucchini. Thank you for the recipe!

[@jamiemink3379]

I made this tonight, and oh my gosh. It is absolutely incredible. This is the sixth or seventh dish that I made from this channel, and just when I thought I’ve had the best this one blows me away. Thank you so much Jeff for posting, your channel is so fun and a breath of fresh air. God bless you, this dish is over the top unbelievable.

[@ressa319]

You did good Jeffery. I've lived in the south my entire life. Everyone has their own twist on a gumbo. I have never seen two people make it exactly the same. I have even made it in a Crockpot. I never had bad gumbo either. The different variations are always good. So, you do your gumbo your way! Looks amazing!

[@shannondunsworth3279]

The okra will also thicken the gumbo if it is included from the beginning with other ingredients.

[@eew12]

I'm from Louisiana. I love love love your instant pot recipes. For the most part, this is a good looking gumbo. You had me right up until you put the can of tomatoes in it, and we won't even discuss the ketchup. This is not an Italian dish, folks. Leave out the tomatoes. I have a cheat for the roux...buy it in a jar if you don't want to stir for a long time to get it to the proper color. Dark brown roux just gets you a deeper rich flavor and is well worth it. Also, it needs gumbo file'. Want to kick it up another notch?!?!?! Make some potato salad, and serve your gumbo with a giant scoop of potato salad in it. The first time I did this was one of the best culinary mind explosions I've ever had.

[@richrobertson9903]

Haha, you and I both. I was born n raised in south Louisiana and lived all over Louisiana in my adult years, currently residing in Baton Rouge. Honestly all was good up until he changed it from a nice southern cajun gumbo into an italian creole one with the tomatoes, like woah buddy let's slow it down na, and flipped out my chair when he added the ketchup. A little disappointed he didn't use any File' but he probably just didn't have any on hand. Honestly I don't prefer okra in anything I make and still prefer to make my own rouxs bc you can change up the flavors a bit each time making it ya. Preach it with the potatoe salad. It is really good. Where you from?

[@eew12]

@@richrobertson9903 You're going to laugh. Lol. Shreveport. But I lived in BR for 6 years and New Orleans for 4, so I'm not solely a Yankee. I do make a really good gumbo though. And yes, I prefer making my own roux as well, but I'd be lying if I told you I hadn't cheated before with the jar. I don't do okra in mine either!

[@nclay]

Lol, agree! I am also from Louisiana and I was done with I saw the tomatoes and ketchup, lol. I do love his instant pot recipes. I will try it but do it cajun style.

[@richrobertson9903]

@@nclay for certain! I have used my Crockpot express(same as an instant pot) every single time I've cooked since I got it, literally have not touched anything else. And 80% of my recipes and ideas have come from this dude right here 👆 lol I love his ideas and use him as a baseline guide to learning timings and what reacts to how long its in. Amazing guy. Truly is

[@derochehope]

I'm from south Louisiana, and that's not gumbo. Lol

[@pipeguy50]

I selected this recipe as my first try in the Instant Pot (8 quart); it was great and I was born and raised in Louisiana and we have our share of "recipe snobs" even here in the south; I substituted and utilized smoked turkey sausage and it tasted delicious; yes, add file' if you want to...not a big deal; I hesitated adding in the ketchup (didn't feel right) but it was aweeeeeeesome! And...maybe a little better the second day around if that is possible! Keep cranking out the cooking videos; we very much enjoy your great recipes and humor!

[@ErichCervantez]

So I made this last night. Took me over two hours to make but came out incredible. Could be one of the best things I've ever made. Hint to others: do the prep beforehand and measure out all your spices per this recipe beforehand. It'll save a lot of time and you won't burn your roux.

[@angelagriffis6585]

This exactly. Investing in some reusable condiment cups and prep bowls will save serious time in the kitchen. We have some little metal condiment cups we purchased on Amazon for hardly anything and use them all the time for spices. They’re great!

[@tlandry9689]

As an old Cajun lady from the heart of Cajun country, I’ve been looking for an instant pot gumbo recipe. I may follow my own recipe but this gives me the amounts to use that will fit in the 6 quart without overflowing.

[@karenkane7157]

I'm an old French woman myself Why put tomatoes in gumbo? Never heard of that until I moved North. However, I like the way he cooks!! Looks delish!!!!!

[@jenbar54]

You have simplified a dish that takes a long time to make. I’m from the south, I know what I’m talking about. I love your cooking, will follow you and save myself a lot of time. Everything I’ve seen so far, I’m a new sub, looks delicious. Pressure cooking is the only way to go. I’m addicted, thanks.

[@johnbrown4442]

As a Southern man, I tell you are right on with the ketchup. Another thing for people to add at the table is Louisianna Pepper vinegar. If you can't find it there, Steak & Shake restaurants sell it. You can also make your own easily. Just make a vinegar brine and add your favorite peppers. Put it in the frig for a week or two and it is done.

[@brillyintt]

I just keep on buying ingredients I never heard of planning to make all your recipes just as you show....and then I’ll branch off on my own...but right now...no ochra, no andouille and no Tony’s....just me...cold, hungry and thinking nothing ..nothing will do except Jeffreys gumbo....your videos always warm up my heart...I love your creativty and humor and the fact you too say Sawwwww saj....something my southern neighbors think s funny...

[@fulluvjoy229]

OMGosh! I made this gumbo today and it was amazing! Thank you, Jeffrey, for another fabulous recipe! UPDATE: WOW! It's even better after being in the fridge a couple of days. Hubby even likes it and he's not a soup eater. Chili, yes, any other soup, um, no. hehe SO incredibly delicious!

[@KevinGraves703]

Jeffrey, a lot of my cousins are Cajun. By osmosis, I have a love for Cajun and Creole dishes. I don’t like Okra and I’m allergic to seafood, so I use your base recipe (mostly) I make the white Jasmin rice first, but I make an Ettouffé instead of Gumbo. I use everything you do except a little less broth, and I use sausage and chicken thighs. If I have time, I brown flour in the oven on a cookie sheet, stirring it every 10 minutes, and then store the browned flour in the freezer in a ziplock bag or plastic container. Then I always have a head start on my roux. My Cajun Cousins now make theirs in the microwave. Thanks as always for your recipes. You inspire me to expand my instant pot cooking. Kevin in Dallas

[@lchase7858]

This was the best and easiest gumbo I've ever made. It's the new go to move. I need to get the ham bouillon. I did add file and the ketchup. Used thighs. Awesome. Great and thanks

[@brendagracie7522]

Love gumbo. Grew my own okra ( just north of you, in New Brunswick, Canada ;) It took me all day to make it ( the gumbo, that is. The okra took even longer) and it was sooo freaking amazingly delicious! Never made it again, beause, you know, all day...Yeah, the ketchup was a bit of a shocker, but I am now pumped to try your recipe - blasphemous methods/ingredients included. You are always a pleasure to watch and learn from. Subscribed. Thanks!

[@tuter1972]

I made this today in my Foodi and we loved it! Your videos are wonderful and thank you for your tips on buying the bouillon! I ordered the chicken, ham, beef and vegetable bases and they're terrific! Thanks again, and tell Richard hello!

[@scherryorr8435]

Glad to see somebody likes Tony's. As much as I do!! Got a Instant Pot for Christmas and was a little freaked out by the Pressure Cooker part of it but watching your video's has put me at ease! The Stuffed Cabbage, French Onion Chicken Soup, and the Chicken Pot Pie has me pumped and ready to use my Instant Pot!!☺

[@crow9669]

As a southerner, I couldn't wait to see this recipe! Even though it's nothing like how I make gumbo, I will be trying your spin on it! Every gumbo is so different - there is no "right" way to make it. So to all the critics, bless your hearts. I do agree, however, with those that suggested you let the okra thaw naturally - you need the slime 😀.

[@teisasterling4797]

My family is from the geechy side of the south (Charleston, SC) and we find ourselves going back and forth with the creole folks in Louisiana about gumbo all the time 😂 the only thing we agree on is using chicken with bones to make gumbo lol

[@Kianquenseda]

I made a gumbo but it was a lot thicker than that and I served it with foo foo (Nigerian). It was reminiscent of what I had with Nigerian exchange students at a college party. Absolutely delicious !! Love your videos :)

[@redgingerbreadpam]

As a tried & true Cajun, I say you did a great job, so great that I may have to give this recipe a try & I can make Gumbo in my sleep 😂😂😂 Cest Bon Only thing it may have been easier to make the Roux first, then add onions,chicken,etc. Another tip, I make large batches of Roux & store in fridge for a long time. Just brown my onions,chickrn, sausage etc, add liquids & roux...ta da!! 😉 In Cajun Country, which is different from Creole...but that's a whole season of debate 😂😂😂, we don't put tomatoes in our Gumbo plus we can have Gumbo with or without Okra( we say Okree). We have Chicken Sausage, Seafood or Okree with chicken or seafood. But like I said...great job! 🎖🙋❤

[@jasonsadventures64]

Yes! That's a Cajun gumbo, which is the kind I like. No tomatoes or okra. Just add some file' to taste after serving.

[@sandramyers1563]

an let it set over night in refg even better out of the freezer

[@betsyhirschburg2923]

Do you think they could find file?

[@derochehope]

I say okra and i'm a cajun native.

[@Limpnoodle518]

I'm curious, what is the opinion of the "Dry Roux" that seems to be growing in popularity north of Louisiana ??

[@robertjensen7864]

Made up to 99% last night and tonight I will be bringing it up to temp and adding the okra and shrimp. Jeff - our family loves your recipe and can’t wait for dinner!!!

[@RayMond-tp6ty]

Does amazon sell that instant snap kitchen tool you use it would save me a lot of time.

[@susanswright2251]

Made this for the first time last night. Tried a bowl after eating supper and WOW, set my taste buds on high alert. It was delicious. Pure heaven. In fact, a big bowl is exactly what I wanted and had for breakfast today. Congratulations for a top notch recipe...Thank you so much.

[@reisha777]

Unique take on gumbo 👌.. make every dish your own.. I just got a instant pot cant wait to use it..

[@McDrueandMcStephanieFam]

You said “Biloxi” correctly!!! BUT why didn’t you stop in and visit us there??? We love your IP videos! AND Gumbo!!!! Perfect combination. Next time please stop buy, we live by the beach and have an extra studio apartment y’all can stay at.

[@noneed4sleeve285]

I'm from New Orleans lol love the dance. Looks good to me!

[@DAway-ox8cj]

Just made this for the first time. Its amazing! Thank you for the receipe.

[@galyzetrolon1125]

OMG! I just did your recipe in my Insta-Pot Tonight and it came out AMAZING! Hands Down the best!!! I followed everything to the T and it’s delicious. Your my new favorite. Next up your chili!💕💕💕

[@sheryld1957]

I know you did this video 3 years ago, but if you go back through, I am just starting to see them. I love your air fryer recipes as I just got the instant pot air fryer and love it thanks to your guidance. This was my second attempt to make gumbo and this is the last gumbo recipe I will ever need. Just so good and once the prep is done, so quick and easy.

[@meg4458]

I made this last week. Did not deviate from your recipe. Nothing went to waste. It was spectacular. Thank you!

[@mlmoseley]

I too followed this exactly, except I could not find any Zatarain's crab boil concentrate. It doesn't seem to have suffered for the lack. It was delicious. HOWEVER, it's not clear from the video that this recipe is for the 8 quart Instant Pot. I have the 6 quart Duo, and as my preparation progressed, I realized my Instant Pot was getting very full! It worked, but the when complete the gumbo was about a quarter inch from the top of the pot!

[@sharondemond9254]

You are friggin amazing!!! I have watched many cooking videos but you, young man totally nails it! And this looked SO good! Momma D out of Michigan gives you two thumbs up. 👍👍

[@Mack9133]

Man, just made this dish and it's loaded with plenty of flavor. The gumbo was definitely a gran slam. Will be making from now on. Thanks.

[@wpardew]

I tend to put the okra at the very end of the roux, before adding the stock, and that removes the slime... Or you could put them in a dry, hot pan and cook it off - add them later........ I've never seasoned my roux, but I'm DEFINITELY going to be doing that tonight!! Thanks for the recipe, and I hope you enjoyed our truly amazing city!!

[@ps.6023]

or do the right thing and not add it at all.

[@abekelly9935]

Very nice sir. Great looking gumbo. I've made a lot of gumbo in my life and the recipe is quite flexible. I love okra myself, but some folks don't. I've used collard greens as a substitute and love that variation too. Bon ton roulet !

[@jeffVII]

Just made this! Outstanding!

[@before120]

My whole family is from Haze and Crot Springs, Louisiana, and although I agree that Gumbo is not Gumbo without Okra (Notice the caps!), and I have been eating and making this my entire life I never, ever knew that "Gumbo, actually means Okra!" So thank you for the fun fact and your video which I watched simply to compare it to my awsome hooomemaaade Guuumbooo!

[@MommahElaine]

Oops, isn't 4 Tablespoons of butter a half of a stick? Love your recipes, love your presentations, love your advice, love your humor!

[@sadiegonzalez4093]

Ooooo boy yummmyyy thank you for all you do for us and our family, blessings kiddo

[@OMDz8p]

Hello from Pensacola 😊 You are my go to cooking channel on KZbin. Blessings to you and yours!! 💕

[@donnadunnagan9287]

This recipe is the bomb! I’ve made gumbo for years but this recipe took it to a whole new level. Soooooo good. Don’t miss the last (secret) ingredient. I will definitely make this recipe again. And again! At the end I transferred to an enameled Dutch oven bc I had run out of room…maybe because I added MORE shrimp! Enjoy! Oh and don’t skip the ham broth! What a treat!

[@PressureLuck]

Oh I’m so happy you enjoy it!

[@elisahawkinswilliams2402]

🤣🤣 I love it when you start dancing after that first taste 😊😊 it looks delicious I’m definitely gonna try this

[@mikepicheca4173]

We made this as a family tonight following the recipe as best we can - except the green pepper, we used red and we couldn't find the crab boil sauce so put in a can of crab. It tasted fantastic. Thanks for the recipe!

[@theliltwirp]

00:47 "....and just make you so happy with each and every single slurp" 🤦🏾‍♂️😂🤣😁

[@donnahowarth6624]

Made it tonight. It was wonderful!

[@marideathydeelz914]

Omg. The haters, with nothing better to do than be rude to people doing something great with their lives! I think the gumbo looks great! Can’t wait to shop!! 🏆 ❤️

[@conniestrauss5922]

maribeth merton I didn’t read all the comments but us Louisiana people are passionate about our gumbo so it’s not so much being mean

[@richrobertson9903]

Right, We're actually VERY humble people and love and admire people doing wonderful things and let alot of stuff go easily bc why argue with people when it isn't going to make a difference and just cause negative energy right?? HOWEVER with that being said, there's a very few select things that we are very passionate about, like why change a good southern cajun gumbo into an italian creole dish with tomatoes, and lets not even begin to discuss the ketchup na

[@user-rg3wk5gb5g]

I love your channel. It allows me to have more recipes and menus under my belt. Our family only made Japanese food before but this is amazing on a whole new level. Keep going!

[@tileman1814]

Jeff your home run average is outstanding. I was thinking to myself "man a gumbo sounds so good" and I look to see you made it.Keep em coming, loven every minuet of it!!

[@catheryncrawford5214]

Gumbo is the absolute best food ever in the history of EVER!! If you are ever in Destin, Fl area, let me know. My three year old daughter loves to watch your videos and would love to meet you!!

[@AJ-ds9xq]

Yeeesssssss, Thank you!!!! That's what I requested for you to make last time. Looks really good, can't wait to make it. Thanks again!!

[@lydia5489]

This looks so good! I need to make it.

[@intoalivinghope]

I don't even like sausage, but I need this gumbo in my life...

[@cindymaddux3507]

I don't eat sausage either, it's gross. But it sure does give gumbo an incredible flavor, that's why I always use andouille in my gumbo and in beans.

[@juddvance7721]

My favorite recipe of yours. Great stuff!

[@scottejconsidine]

this one of the first recipes i tried from you. it is amazing. i've tried authentic gumbo and this is right up there if not better. i have friends and family begging me to make this again and again. hats off sir. also ordering your book when it comes out. thank you so much!

[@michaelconn5889]

Hope you don’t get tired of hearing thank you cuz thank you so much!

[@terryycallahan8100]

...easy, AND delicious!!

[@sarahm1894]

I have made Jambalaya many times (on the stove top) as I don't have an instant pot recipe for it. but never gumbo, I will have to try this!!!

[@pette5mal]

Looks delicious definitely will follow your instructions

[@honey55379]

Outstanding!!!

[@bebebutterfield1]

I'm so glad you put okra in that pot. As I always say...it ain't gumbo without okra.

THANK YOU!! Cajun lady here and I like okra in seafood gumbo and chicken and sausage gumbo as well. I usually cook the okra in a pan for about 10 minutes before adding it to the gumbo to prevent the gumbo from being too slimy. Im glad to see an IP recipe but I would never add sugar or ketchup to a gumbo.

[@JJs-ClassC-Adventures]

Thanks Jeff for the chicken gumbo. We recently retired and we have been rv traveling. We have an Instant Pot and love your recipes. We did not have all the spices but it was great. We also made your Minestrone soup and the pot roast recipe. We love your style, pizzaz and excellent videotography.

[@KGurley07]

My boyfriend got an instant pot for Xmas so I’ve been binge watching all your videos. Love your recipes!

[@kristiforrest7476]

This was awesome! I’ve had many (50+) variations of gumbo, including “traditional,” and I may have had a handful that were not good. Gumbo is a great dish that brings out the creativity in the chef/cook that attempts it. Having Cajuns in my family, a “true Cajun” would not criticize you for your interpretation. They may only engage you in a 30 minute, spirited conversation about how they would do it. 😉 Ugliness from other commenters is just cowardice behind a keyboard. I made this today and added my own “tweaks” and it’s the bomb.com. Love from South Texas!

[@mrsmarciad]

Just found your vid. Omg its great. I love the way you click your fingers and veggies are done. Never had Gumbo. I wil be making this. Thanks for sharing. x London.

[@lesliekendall9902]

If you're going to add shrimp you might as well throw some crab meat in there too and maybe some crawfish And if you're in a place where you cannot find Tony's seasoning on the shelf it's not that difficult to make at home

[@samiam1474]

Love that you did your research and knew it was Creole :) it’s not authentic but idk that the rest of the country cares (or knows) Way to diversify your meals though…you try it all!

[@youdjparents]

love your recipes can't wait to try this also shout out to Queens

[@candymedina9391]

Made your gumbo . Wow sooooo good thank you!!!!

[@mmckenzie8085]

Oh my some of these comments. I have cooked for years and the fun part is not sticking exactly to recipes but to experiment and do to own taste. That is what cooking is all about. Lighten up people and be a bit more open minded. Nothing wrong with a bit of critiquing and a good cook will also listen rather than dismiss out of hand. Just some seem a bit over the top.

[@chrisjames1949]

I love watching you .. I love your personality I have made a lot of things you have made... ..

[@jsugamecock256]

I made sure to get approval from my cajun coworker but I added rotel instead of canned tomatoes. Also used tony chachere's roux mix and made the roux process 100 times easier..... I still added all his spices.... I REALLY enjoyed this.

[@yoly507]

I can’t wait to make this!

[@smileytow1925]

Another winner! Keep these great recipes coming!

[@dougmedve8917]

Really dig your instructional videos. Wondering why you are not the next food TV network start. You rock Jeff keep it going!

[@darlenevandyk7390]

You are Awesome!!! So glad I found you!!! Fun in informative!!

[@ceciliapetrowsky2572]

Jeffrey, you've done it again. Looks amazing! Can hardly wait to try it.

[@tomhiggins9225]

Zatarain's Pure Ground Gumbo Filé: for all that remarke that the Filé was missing.

[@thomasaglione5628]

File' is added when served. Gumbo will become slimy if you cook the file' in the gumbo.

[@WThomas]

That reminds me that I have Gumbo File somewhere in my cabinet.

[@katdenni1327]

I Love how you don't waste time by chopping your vegetables on Camara. Great Recipes 👍

[@PressureLuck]

Ain’t nobody got time for that! ;)

[@rickyrice7376]

You’re awesome Jeff. I haven’t made it yet, but I’m going to. Love you. I can’t wait for your second book to come out in March. Hope you and Richard are doing well. Stay safe.

[@mikejd00761]

Where I'm from in South Louisiana, we use file' as a condiment for gumbo! In other words it is added after it is served if you want to add it or not. I never cook with it. I buy file' here locally. It's always fresh and it reacts different from store bought because there is no ingredients in it you can't pronounce! If you can't buy it fresh, the best alternative is Zatarain's, which you can buy online direct. File' is nothing more than ground leaves from a Sassafras Tree which grows wild in pretty much all the Southern States.

[@Carol-2023]

This was SOOOOOOOO good!! I didn't have the kitchen bouquet but I had everything else!! Yum yum my son lived it too and he rarely eats seafood

[@debraraymer3386]

I made 2 gumbo recipes this year, one from America's Test Kitchen and this one. This one is by far my favorite. The flavors are just fantastic, even though I winced when putting in the tomatoes and the ketchup.

[@richardbrown5720]

Making my third batch this weekend. This is a great recipe. As you say, prep takes a while but well worth the time.

[@BEARSMIX]

Tired this recipe on my tractor trailer and it came out great! Thanks for the great meal ideas!

[@chrisandjulli]

You forgot Gumbo File powder. Absolutely essential 👊🏻

[@PressureLuck]

Not in mine it ain't. Kiss kiss! Hug Hug!

[@paulwoodjr.8607]

This looks freaking delish and I cannot wait to make it for me and my hubby! Love all of your recipes and videos Jeffrey!

[@katlovey]

I made this gumbo tonight and it was wonderful. I won't put as much pepper next time but still delicious. I can't wait to see some more recipes from you.

[@vivianbratmeyer2419]

Never made or had gumbo before, BUT this recipe is GREAT and DELICIOUS. I enjoyed it tremendously!

[@PressureLuck]

I’m so glad!

[@jenniferherrington]

When will you make some Jambalaya? I am so excited that you came down to my part of the country!!! I live in Gulfport, MS that sits closer to Biloxi, and is about 45 mins. from Slidell, LA and 1.5 hours from New Orleans. New Orleans is great but there is a lot of crime there and you have to be very careful there. If you ever go there, please always stay safe and always watch your surroundings. It can be very dangerous everywhere. I am so glad that you made it home safely.

[@ali_sue]

I finally made this tonight. It was AMAZING. Thank you! 💕

[@jillh190]

Absolutely delish! Thank you!

[@LIGHTOTS]

The sausage changed before you snapped. LOL

[@paulanderson2225]

I recently found your page after buying my instant pot. I love all the great content. Only question I really have is why you don't have the ingredients at the top of your page. I went to your page to get the ingredients and had to scroll all the way down the page just to get the ingredients. Can you do something to help make getting the ingredients easier thank you

[@TheVictorb69]

I love your recipes & your accent!!!

[@jenniferherrington]

I wish I had known you were in Biloxi...I could have given you a few tips on some places to enjoy some wonderful southern food and seafood!! I hope you enjoyed yourself down South!!

[@lillianbrown5248]

I am from Louisiana even thou this is not the way we do it here, I am going to try it! 🤪

[@katherinehaught1324]

Sorry, but my gumbo has to have shrimp. I was raised in the southern part of Texas & was practically fed all th time by a 100% Cajun & that was how she made it as did m mother. Chicken in great even with the shrimp &honest l have often made with chicken alone but shrimp was just so abundant near the Gulf of Mexico. By the way l never heard of adding tomatoes in any form.