This Instant Pot pressure cooker gumbo brings all the bold flavors of New Orlean straight to your kitchen—without spending hours at the stove! Made with a deep, flavorful roux, tender chicken, juicy shrimp, and classic okra, this dish is packed with rich, Cajun spices and that signature spicy Creole kick. Served over fluffy rice, it’s the perfect one-pot comfort meal with all the soul-warming goodness of traditional gumbo—ready in a fraction of the time.
This post contains affiliate links. Please read my full disclosure here.
This recipe was originally published in 2017. It has since been updated.
You will also love my Slow Cooker Crockpot Gumbo and Seafood Gumbo with Shrimp and Crab recipes.
Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
This recipe is incredible. I have it printed out in case the internet is down. Not only does this recipe provide levels of flavour and give you a gumbo that’s out of this world – it’s also easy to follow. I’m a bottle of wine down and finessed through this recipe. So delicious. Well done! 🙂 Mise en place makes this recipe simple.
~Brittany
| Yield | Prep Time | Cook Time | Total Time |
| 6 servings | 15 mins | 45 mins | 1 hour |
Key Ingredients
- Olive Oil
- Butter
- Flour (For gluten-free, use glute-free flour)
- Andouille Sausage
- Chicken
- Bell Peppers
- Celery
- Onions
- Okra
- Garlic
- Broth
- Diced Tomatoes (optional)
- Shrimp
Louisiana seafood and chicken gumbo is usually served every year for Christmas dinner in my family. We take a break from the traditional turkey feast and switch it up a little bit.
The Instant Pot saves so much time with this recipe. Cooking rice can take forever on the stove. With the Instant Pot, I added the rice and water. Set the pot for 12 minutes, and then I chopped up all of the veggies needed for the gumbo and gathered the spices. You can also serve this dish with brown rice if you wish, check out my Instant Pot Brown Rice recipe here.
What I love most about the Instant Pot is you can multi-task without having to keep a close eye. That level of peace of mind is so rewarding.
Louisiana Gumbo Background
Every time I visit New Orleans I make sure to get my fix of delicious gumbo. Jambalaya and beignets are consumed....so is crawfish.
The list goes on and on. I truly love Creole cuisine. I would love to fly to New Orleans just for a foodie excursion.
The key to great gumbo lies in the herbs, spices, and the ROUX. A roux is a thickening agent. It helps keep a dish from being too watery and soupy. A roux combines oil and flour.
I typically use butter and flour when I create a roux. Herbs and spices are just as important. The right herbs will provide amazing flavor for the gumbo.
Spices
The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. For mild gumbo omit the cayenne pepper. You will need the following:
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Buy large shrimp. No one likes those baby shrimp and they are harder to cook with.
Can You Add Other Seafood?
Absolutely! I often toss in jumbo lump crab along with the shrimp. Some also use crab legs in the shell. Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
How to Create a Dark Roux
A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.
The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!
Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
You can also prepare your roux on the stove/stovetop and then transfer it to the Instant Pot.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Holy Trinity Vegetables
In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.
How to Make Instant Pot Gumbo
- Add olive oil and sausage to the Instant Pot on the Saute function.
- Brown the sausage on both sides and remove from the pot.
- Add additional oil, butter, and flour to the oil to create a roux.
- Add in green peppers, onions, and celery.
- Add seasonings, garlic, Worcestershire, chicken breasts, chicken broth, diced tomatoes, okra, and Better than Bouillon.
- Pressure cook.
- Remove the chicken breasts from the pot and shred. Return the chicken to the pot with raw shrimp and cook until bright pink.
- Serve the gumbo over rice.
Can You Substitute Okra?
Sure, if you want. I have no suggestions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
When Do You Add Flour to Gumbo?
You add the flour to the pot after you have added oil, and the oil is hot. Whisk the flour into the oil. Stir continuously until the roux forms.
How Long the Gumbo Cooks
Pressure cook the gumbo for 15 minutes, with a natural release of steam of 10 minutes.
What is the Difference Between Gumbo and Jambalaya
Jambalaya is primarily a rice dish. Gumbo is more of stew or thick soup. The ingredients for jambalaya are cooked with the rice. Gumbo is served over rice. You can read more about The Difference Between Gumbo and Jambalaya here.
Is Gumbo Supposed to Be Thick?
Yes, gumbo is meant to be thick. The roux really is key here.
Okra will also help thicken the gumbo, some refer to it as a slimy thickener.
Can You Eat Gumbo Without Rice?
Absolutely. However, it is traditionally served with rice.
How to Store/How Long It Will Last in the Fridge
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
Can I Freeze Gumbo?
You can freeze this gumbo for up to 6 months in tightly sealed containers.
Instant Pot Gumbo Tips
- This dish is not overly spicy. If you are strongly opposed to spicy, eliminate the cayenne pepper. If you prefer an added kick, you can add chopped jalapeno for additional spice.
- There are so many different ways to prepare gumbo, in terms of meat. You can go with seafood only and use items like shrimp, crab, crab legs, scallops, white fish, oysters and more. You can use whatever cut of chicken and type of sausage you want.
- I opted for chicken breast and chicken sausage so that I could lighten-up the recipe some, while still experiencing the amazing taste. Definitely, add whatever you feel will work best for you.
- If you wish to make this recipe keto, substitute the flour in the recipe for 1 teaspoon of xanthan gum.
Instant Pot Soup Recipes
Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup
Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
Instant Pot Shrimp and Grits
Instant Pot Red Beans and Rice
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes, The Best Authentic Soul Food Recipes, like Instant Pot Collard Greens, Southern Baked Mac and Cheese, Instant Pot Southern Green Beans, and Southern Cornbread.
Check out my Slow Cooker Crockpot Gumbo recipe.
Instant Pot Louisiana Gumbo with Chicken and Shrimp
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
White Rice
- 1 ½ cups water
- 1 cups long grain enriched white rice Rinsed
Gumbo
- 2 tablespoons olive oil Divided into 2 portions.
- 10 oz andouille sausage link Sliced into pieces, I used andouille chicken sausage
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 pound skinless chicken breasts
- 1 cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped onion I use white onion.
- 1-2 cups frozen chopped okra
- 3 garlic cloves
- 1 tablespoon Better Than Bouillon Chicken Base Optional
- 24 oz chicken broth 3 cups
- ½ cup diced tomatoes optional
- 1 pound raw shrimp
Seasonings
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon Creole Seasoning I used Tony Chachere
- ½ teaspoon thyme
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
Instructions
White Rice
- Add 1 ½ cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 3 minutes
- When complete, allow the steam to release naturally for 10 minutes instead of quick release.
Gumbo
- Turn the Instant Pot on the Saute function. Add 1 tablespoon of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.
- Remove the chicken sausage from the pot. Add the butter and remaining tablespoon of olive oil to the pot. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to whisk until the roux turns peanut butter brown. It should turn brown within a few minutes of whisking. Press Keep Warm/Cancel on the Instant Pot so the roux does not burn.
- Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggies are soft.
- Add all of the spices, garlic, and worcestershire sauce to the pot.
- Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir.
- Place the chicken breasts in the pot and return the chicken sausage to the pot.
- Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.
- Remove the chicken from the pot and shred.
- Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.
- Cook for a few minutes until the shrimp turns bright pink.
- Serve the gumbo alongside the cooked white rice.
Video
Notes
- For mild gumbo omit the cayenne pepper.
- You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
- The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
- Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
- I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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AJ says
This recipe is so delicious! I have been having a craving for gumbo, but there are not a lot of good food spots around me. This recipe did just the trick. Thank you so much for sharing!
staysnatched says
One of my favorites!
Wendy Peterson says
I've been making this 4ecipe for months now and the family loves it every single time. The other half ask me to add some crab legs the next time I cook it, can you tell me if I add the crab legs to pressure with the chicken or add when done pressure cooking, when adding the shrimp?
staysnatched says
Cook them separately and add at the end.
Bob says
My grandma from Louisiana used to make this dish every Christmas Season...
Fifty years ago...
But with chicken thighs and oysters
No okra No tomatoes No sausage
The roux was almond color...
I just received an Instant Pot and will attempt to duplicate
Thank You for this great recipe!
.
staysnatched says
You're welcome! I hope you enjoy it.
Allison B. says
Super easy to make and DELICIOUS. I've been following Brandi on IG for a while and every time she posts her Gumbo, it makes my mouth water. I was feeling a little intimidated to make it, but her recipe made it super easy. I love that it's a dish that you can lighten up (or fatten up) depending on what you're feeling. Freezing my leftovers for a rainy day 🙂
staysnatched says
Yes! Freezing this is always a good idea!
Karen says
Made this tonight but used xanthan gum as suggested to make it keto.Thanks for the tip so that I could enjoy keto Gumbo. Family had rice, I had cauliflower rice. This was so delicious. I’m husband like things spicy so he added pepper sauce but it was perfect as is for me.
staysnatched says
Yay! I'm so glad it worked out!
Kathie says
I've always been intimidated about making gumbo because of the roux. This recipe is straightforward with just enough details to be clear. It's easy and absolutely delicious and I will make it again and again!
staysnatched says
Yay! So glad you thought it was straight forward.
Yanna Michelle says
This was my first time making Gumbo and I love it!
staysnatched says
Wonderful! So glad you enjoyed it.
Keasha Speidel says
My husband is filling his bowl for seconds as we speak! Perfect amount of spice and flavor. This was my first time making gumbo in the instant pot. Recipe was easy to follow and easy clean up. Highly recommend!
staysnatched says
Yay! I'm so glad you enjoyed it.
Kevin McGlothen says
I made this recipe for the first time last weekend. Very easy to follow recipe, came out great. Make sure to watch the video of her making the roux. My roux came out a little less than ideal cause I didn’t watch the video. I will be making this again.
staysnatched says
I'm glad it came out great!
Patricia says
This was the most delicious gumbo recipe I have ever made. Brandi my family devoured it and had not a single drop left. We had to make more rice!!! It will now be my go to!! I am looking forward to trying many more of your recipes!!
staysnatched says
Wonderful! I'm glad you all enjoyed it!
Kandace Buckner says
LOVED this recipe. Simple and delicious.
staysnatched says
Wonderful! So glad you enjoyed the gumbo.
Fallon says
Started off 2021 right with this gumbo recipe. This is one to keep on hand for ALWAYS. This was my first time making gumbo and it definitely won't be the last 💯
staysnatched says
Yay! You will love making gumbo over and over!
Megan says
I made this for NYE dinner. It tasted like a 5-star restaurant meal but took little effort and time. It also just felt expensive saying out loud that it had chicken, sausage, AND SHRIMP (but made it relatively inexpensively)!
staysnatched says
Wonderful! What an honor...5 star meal.
Cassandra H says
It has been cold in Texas this week. I ran out of the Creamy Lasagna Soup I had in the freezer and decided to replace it with this. THIS RECIPE IS SO COMFORTING. It's warm, hearty, and delicious. One of the most flavorful recipes I've ever had and it was easy. My husband has worked through all of the leftovers but 1 serving I hid in the back of the freezer.
staysnatched says
haha! I love the hiding tip.
Kala says
Great recipe with amazing flavor! The butter to flour ratio made a beautiful roux and all the spices gave it the perfect kick. Will definitely be making again!
staysnatched says
Wonderful! I'm glad the roux worked for you!
Lisa says
I was born in Louisiana so my parents raised me on gumbo and red beans and rice 😊. This recipe was really authentic and a snap to put together in the instant pot! Highly recommended!
staysnatched says
I'm glad you found it authentic!
Nek C says
Brandi did it again, y'all. The flavors just came together so beautifully. This recipe is so easy and simple, my type of recipe. I usually do my gumbo in a big pot, and have so much left over that I have to freeze it, but Brandi's recipe was JUST the right amount. I bought the instant pot because of Brandi and this recipe made me happy with my decision. I cannot wait to try one of her other instant pot recipes.
staysnatched says
I hope you enjoy the other Instant Pot recipes!
Alisan says
This is SO good! The flavors are amazing and the recipe was easy to follow. I will definitely be making this more often. Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed the gumbo.
Kayla Orenstein says
Make this recipe right now if you are on the fence about what to cook. I made this recipe last night and it was SO good. It was the best thing to eat on a snowy night with the wind howling. I used chicken andouille, chicken thighs, and shrimp and I also eliminated the roux for gluten reasons (and did not have xanthan gum on hand and still super thick from all the other stuff). It was AMAZING. It will become a staple in my house for being so flavorful and filling yet not feeling heavy at all. I just had leftovers and it heated up beautifully. I can't wait to make more recipes of yours! Thank you!
staysnatched says
Wonderful! I'm glad you enjoyed the recipe.
Ashley says
This was full of flavor and the directions were very easy to follow!!
staysnatched says
I'm glad you enjoyed the flavor!
Alyssia says
Made this for hubby & I last night...it was DELISH!! I was so proud of myself for making my first gumbo!! Great recipe as always!!!
staysnatched says
yay! Such a great gumbo recipe.
Daniel McGriff says
Yo!!! This was delicious. My wife loved it. Perfect amount of spice. This goes to the top of the list for recipes.
staysnatched says
Awesome! I'm glad it's on top!
Marisol McNash says
OH MY GAAAAAAWWWWWWWDDDDDD!!!!!!!
I'm in Texas and it's supposed to freeze all weekend long so I decided I wanted to make a gigantic pot of soup or stew so that I don't have to worry about cooking for 3 days.
I remembered that you posted this recipe to your instagram a few days ago and decided to FINALLY try it.
Instead of shrimp I used crawfish tails that I had in my freezer but everything else was as instructed.
Again....
OH MY GAAAAAAAWWWWWDDDDD!!!!!
I'm so happy I doubled the recipe. I can't wait to eat this for the next 3 days straight.
staysnatched says
Yes! This is one you need to double!
Megan says
YO! This is my first time making this recipe and the first time ever using my Instant Pot. Brandi's instructions were so easy to follow for a new instant pot user and let me tell you, the gumbo is AMAZING! The flavors are there and has me thinking I'm in New Orleans! Thanks again for the content and I'm excited to try more
staysnatched says
You're welcome! I hope you enjoy the other recipes.
Maisha Dible says
Mouth watering-DELICIOUSNESS. Run don’t walk to make this recipe!! So damn good I didn’t make enough for leftovers 😩!! Will make again soon!!
staysnatched says
haha love it!
Austin W. says
I made this today in celebration of Fat Tuesday! I was looking for an instapot recipe since I didn’t plan ahead. This one is a winner!! It was so so good! I bit spicy, as I had to come up with a plan B for the littles BUT more for me and the hubs. I will def make this again and again. If you are sensitive to spicy or have your own littles, I recommend cutting out the cayenne or cutting back to 1/4 tsp.
Enjoy!! You will not be sorry!!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Karen Peay says
Talk about DELISH! Outstanding
staysnatched says
Yay! I'm so glad you enjoyed it.
Shauna says
I’m that person, who had the instant pot chilling the basement and only used it once. So last week, I brought mine to so kitchen and the rest was history. I made this gumbo exactly as you directed. It was ah-mazing! I did add a pound of crab legs to mine to make it extra special. For a few months now, I’ve wanted to learn the process for gumbo. So I’m happy to find a recipe that’s easy to follow.
staysnatched says
Yay! I'm glad you enjoyed the gumbo.
Cierra says
LISTEN. TO. ME!!! No for real lean in...Brandi does NOT miss! This recipe is thee best gumbo recipe I’ve ever had and I’ve tried a few! Plus it takes the fear out of potentially doing it wrong because it’s so easy to follow! Don’t wait! Get the ingredients, make the gumbo!
staysnatched says
haha! Yes. So glad you enjoyed it.
Sarah says
Brandi hasn't led me astray yet. This was absolutely delicious. I strongly suggest mise en place, as it makes the recipe so much easier when there's not much time between steps. I really enjoyed the addition of okra - it's not something we eat very much generally but it's such a great addition to gumbo.
staysnatched says
Thanks for sharing!
Nancy St. Stacy says
Made this recipe exactly as written. Delicious. Can't wait for the leftovers!
staysnatched says
Yay! I'm glad you enjoyed it!
Tina says
DELICIOUS!!! 🤤 Another great recipe that is added to my rotation - all the flavors while being super simple.
staysnatched says
Wonderful! Glad you enjoyed it.
Terri says
AMAZING 🤩. This has got to be the best I have ever made. Thank you
staysnatched says
Wonderful! I’m glad you enjoyed it.
Koren says
If I omit the chicken, how long do I need to cook this for? TIA
staysnatched says
I wouldn’t use the Instant Pot for this without the chicken. Cook on the stove until warm.
Pamela Scruggs says
I made this recipe for family in town and it was the star of the show! I used chicken andouille sausage instead and you couldn’t even tell because the flavors were so amazing. So simple, I had it memorized by my 2nd batch! I would’ve never thought IP Gumbo could be so good! This recipe is just right.
staysnatched says
Wonderful. I'm glad you enjoyed the recipe!
PDXDiamond says
Hey Brandi,
I just came across your recipe while meal planning (your blog title grabbed my attention), and I am excited to try this as it seems fairly close to my family’s treasured recipe that I enjoyed while growing up and visiting SE Texas.
I have two questions: do the nutrition facts listed include rice as far as the 34 g net carbs? Also, are Cajun and Creole seasoning interchangeable? I have some Cajun Choice and am wondering how close that would be to Tony’s mix.
Thanks in advance, girl.
staysnatched says
Yes it does. Cajun and Creole Seasoning have different spice profiles. You can substitute it if you wish.
Christiane DeSalvo says
This gumbo is straight perfection! I followed everything to a T and it came out absolutely perfect. My better half also loved and it agreed it should be in our regular rotation because the flavors pop amazingly and it’s packed with delicious protein - we used chicken thighs (because we love them) and smoked chicken andouille sausage!
Can’t wait to enjoy the leftovers tomorrow because I bet they are going to be great!
staysnatched says
Leftovers are so great for this!
Eddie says
I tried this recipe exactly as written, but left out okra...I used broccoli instead. It was very good, we loved it. Can you suggest a veggie instead of okra. We are not fond of okra.
staysnatched says
You can use anything. There isn't anything I would recommend because it's a staple for gumbo and essential for giving it the texture it needs. Traditional gumbo needs okra.
Ahna Patterson says
This was absolutely delicious!!!
staysnatched says
I'm so glad to hear it!
Eva says
Can I substitute with red bell pepper? I have green but not enough
staysnatched says
Sure if you want. Authentic gumbo requires green peppers.
Eva says
Also, you have “Add the water” on step 6 within the instructions on the recipe card. Is that a typo? I didn’t see it on the video or other instructions.
staysnatched says
No it isn’t a typo. The recipe card is the instructions.
Ashley says
This is one of my favorite recipes that I've made by Stay Snatched. There is nothing bland about this gumbo, which I appreciate. It's a quick meal prep that you can freeze!
staysnatched says
Wonderful! I'm glad you enjoy it!
Alisa says
Love, love, love! Thank you for sharing! Yum!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Jim says
I have made this 10+ times and it is amazing. Don’t rush the roux, you want it to be a chocolate brown and you want to produce that fond on the bottom of the pan that will provide depth to the flavor when you add the stock. Home run every time.
staysnatched says
I'm glad to hear it!
Ashley says
This recipe is absolutely perfection! I was scared to overcook the shrimp but your notes and video were so helpful! Our whole family loved it! I had to tell them you know it's Brandi's!
staysnatched says
I'm glad it was helpful!
Adrienne says
This is my second time making this recipe and it’s a keeper! My son said mommy it smells so good! I’m happy we had a cold day in TX so I could make it against today. Thank you for the recipe!
staysnatched says
You’re welcome! Glad you enjoyed it.
Carolyn says
I made this tonight and it was delish! My daughter doesn’t like shrimp so I only used sausage and chicken with a bag of frozen okra blend vegetables. So good and will definitely make it again! Thank your or sharing a great recipe.
staysnatched says
You're welcome. I'm glad you enjoyed it.
Carolyn says
Also, I didn’t eat it with rice. Instead of made cornbread…yum!!!
staysnatched says
That sounds so good!
Amanda G. says
Brandi! Omg! I’m a big fan of eating meals like this even in warmer weather, like you! I can’t believe I slept on this one! I make your shrimp etoufee often, but went with the gumbo tonight and I’m so glad I did. My husband is drinking the rest of the gumbo from his bowl as I type this 🤣. Can’t wait for leftovers!
staysnatched says
The leftovers are even better.
Carolyn says
I have made this recipe several times and it has ALWAYS BEEN A HIT!!!!! I brought to several functions and everyone absolutely LOVED it! I tried it with shrimp the 1st time and it makes so much that I freeze portions for later. But, I noticed the shrimp doesn’t reheat well, so since then, I’ve used chicken and sausage and my, oh, my….DELICIOUS!!!! Thank you for sharing, it’s soooooo good…LOVE IT!!!!
staysnatched says
I’m so glad you enjoy it! I make sure not to overcook my shrimp so they reheat well for leftovers and freezing.