I just made this tonight and it was a huge hit! No money to go shopping so I used what I had in the freezer or pantry. Some things I did differently include...instead of okra I used knettles, brats instead of andouie, instead of green pepper i used red, I used filè powder, made the dark roux separate then added after pressure, and I added cod with the shrimp. I also made wild rice separately! Thank you for your recipe!!! I will treasure it forever
I made the gumbo today for lunch and it was terrfic! With just the two of us we have plenty of leftovers. Thank you so much for providing us with quality recipe videos. That, plus the written recipes you provide, make it so easy to follow.
I just wanted to comment on this and let you know how amazing your recipe is. My boyfriend purchased the same cooker as you have and he decided to use it for a potluck. The only change was I made a dark roux on the stove and added when you say to do so. Whenever I make gumbo I add a lot of seasonings and I don't think I've ever had a true gumbo that let's the roux and meats shine through on their own. I think the minimal seasoning was perfect. I can't get the taste out of my head and I'm going to try this on the stove this weekend using your exact ingredients like we did tonight. It was one of the best things I've ever had and I've made a lot of gumbo and jambalaya. Thank you so much!
I live in Louisiana where everyone has a different recipe for gumbo. I love to cook and have always believed in letting people do what they want in the kitchen. That being said (and you knew it was coming) what I do is brown my sausage and remove. This leaves the sausage oil to brown the chicken. The chicken leaves graton (brown bits) on the bottom of the pot. Remove the chicken and deglaze with the trinity. This ads a lot of flavor. And by the way you can buy a nice dark roux in a jar at most supermarkets. Anyway just my two cents. Great channel. Oh and Creoles use tomatoes and Cajuns don't. I am a subscriber so don't think I'm being hard on you. Have a great day.
If I wanted to make a traditional type of Cajun or Creole Gumbo, I assure you I would have followed the "rules." This recipe is supposed to be a cheater recipe for a quick and easy Gumbo and it delivers in flavor like you would not believe. I am aware that Cajuns don't use tomatoes, when I said Cajun in the video it was a slip of the tongue. I totally agree with you about browning sausage/chicken. There is so much flavor in the fond/brown bits, but those brown bits can trigger the water notice when cooking under pressure if you don't deglaze the pan and scrape the bits off the bottom. Since I wanted to keep this a quick and easy version of Gumbo, I decided to skip that too. I don't think you are being hard on me, trust me, I have upset several people with this recipe and have heard worse. I know this breaks a ton of rules, it's super easy to make, and everyone who has actually tried the recipe is blown away by the flavor. It may not be traditional, but it is delicious!
OK, so this is a pretty legit gumbo recipe! I grew up in south Louisiana and I make a mean gumbo, and yours looks pretty spot on. Never thought of the root beer trick so I might give that a try. My only objection is the blonde roux - a dark roux is one of the signatures of gumbo. I like to make mine the color of an old penny. As my kids were growing up they didn't want to see any vegetables, so I would cook all the vegetables together until soft then hit them with a stick blender. I could load up on vegetables without a complaint! Thanks for your new ideas.
I agree with you 100% on the blonde versus dark roux! I really cheated in this recipe and fully admit it! In my Jambalaya recipe, I do make a dark roux... but wanted this one to be a little easier for people. I honestly don't think it changed the flavor much, if at all. I consider your comment a HUGE compliment because I fully expected to be screamed at for this one! LOL I really think the root beer added something special. I hope you give it a try (blond roux and all) and provide me with your honest feedback!
@@TheSaltedPepper I'm checking out your jambalaya recipe now! FYI, a new trend in Louisiana is pastalaya, substituting pasta for rice in jambalaya. I'll be that would be good in the Ninja Foodi too!
I am so glad I woke tonight in the morning I have a appointment but on my way home stopping by Jewel they have shrimp on sale so okra and sausage and chicken thighs and I have gumbo cooking eating good tonight never thought of root beer great idea
I tried this recipe yesterday and it was awesome and easy! I did do the roux on my stove. I wanted the color and the nutty flavor. Thank you for all the tips as well. I did not use okra, my hubby doesn't like it and it was still so good and thick.
Thank you so much! I am curious, did you add your dark roux just before pressure cooking the rice? I'm glad it worked out without the okra, did you use anything else in its place? I have several people asking about that because they don't like okra either.
@@TheSaltedPepper I cooked my rice in a rice cooker. I added the roux at the same time as the sausage and chicken for 10 minutes. I stirred it after the cooking time and it looked thin, but after it sat for about 5 minutes it had thickened. I added the shrimp at that time and let it sit for 10 minutes. It was so good! I'm used to cooking gumbo the traditional way and it takes more than 1 1/2 hours plus the roux time. Thank you so much.
@@brendaavant9181 Thanks so much for your feedback! I'm glad to hear that adding the roux in at that time didn't create any issues with getting the water notice.
New to your channel and it’s awesome u have some awesome recipes! I did however have a short cut for your roux. Take a cup of flower and bake it for 40-55 mins at 425 and then take it out and add you oil or butter perfect dark roux every time with no stirring. Start checking the flower at 40 mins to make sure it doesn’t burn. This is courtesy of shot gun red cooking show RIP shotgun!
Rudy8558 I’ve heard that before, thanks for sharing! I try to do everything in the Ninja Foodi, but I bet I could figure out how to bake the flour in there. Thankfully, this was delicious even though we didn’t spend the time to develop the dark roux!
to make the gumbo like real gumbo just cook your roux in the microwave in glass measuring cup. I find 12 minutes makes the perfect brown color for gumbo. You must stir every 1-to 2 minutes but so much easier than typical way of making roux.
The Salted Pepper the last time I made this it was with my husband six years ago. He passed five years ago. It’s time to make it for myself now. Your recipe is a little different than how we did it. Thank you, yours will make it easier to make it a new start.
Every recipe that I have tried that you have demonstrated have been perfect even down to the amount of seasoning, no need to add extra seasoning. I can’t wait to try this gumbo recipe. I also love pampered chef products and I think it’s a plus that I can order from you. As my kids say you rock. Can you do a blackened fish or salmon recipe. Thanks
Thank you so much! I am going to try to do a few fish recipes. The issue is it is hard for me to find quality fish where I live. I keep looking everywhere I go! I can get tons of Catfish, but that is about it!
Made it yesterday and it is a great recipe the only difference is I had to use ready made Cajun seasoning its what I had the only thing I think I will change the next time I make it is I will make a dark rouge not only For that rich nutty flavor but also it is the dark color I'm more used to but it was delicious and I have leftovers for several days
I'm from New Orleans and we will argue forever about what does and doesn't go in gumbo. 🤣 But hey, I think your recipe is very innovative, especially with the root beer, and certainly worth a try. Thanks!
So I try to stay away from carbs, well outside of Miller Lite, anyway I omitted the roux and rice. I added crawfish tails and half corn cobs (frozen). IT WAS DELICIOUS!!! I am sure it would be better with the roux and rice but trying to fit in a dress and look some what fit for my 50th next month. Thank you for all these recipes, I do have to modify some but I make it work. Ordered the silicone lids (love), the pampered chef scraper spat thing (auto correct keeps changing the correct name, sigh), the measuring spoons and the fat daddy pan. Love your videos would love to see some more low carb friendly tasty foodi videos.
Gumbo is one of my husbands favorite. I am not able to tolerate the andouille it is a little to spicy for my stomach. What can I use instead of the andouille? I love your recipes and have learned so much about cooking in general. You need your own cooking show!
I noticed when you dumped the sausage into the pot, you didn't eat one first. Did you actually not eat one of the sausage pieces or did you edit it out? But....Besides the unrealistic expectation of not pre-eating a piece of sausage, the recipe looks amazing....especially the addition of root beer. Definitely going to give this a try soon.
@@TheSaltedPepper Got my Foodie on Friday, so I've been binging your videos all weekend to learn how to use it. I chose your channel, because you do things realistically. So when I saw a lack of a quality test on the andouille, it kinda stood out. Did my first try with your French fries...freakin amazing. Thanks for walking me through it
Which size Foodi are you using? When I put the rack in mine, it is abouve the fill line - I have the 6 qt. I noticed your rack was past the top. Or does the fill line mane liquids and not count for the rack.
The fill line is for liquid/ingredients in the main pot. Even then, you can have a chicken above the fill line as long as the total liquid in the pot doesn't exceed the fill line.
Just seeing some of the other comments. Please don’t take my suggestions as criticism b/c I don’t mean them that way. Another tip: I your current recipe if you add couple tbl. of kitchen bouquet it would greatly help change the red color.
You can't taste the okra at all and you don't even know it is there texture wise, but if you really can't bring yourself to use it... just skip it. I don't think there is a substitution that would work as well. Or, you can make my jambalaya recipe that doesn't call for okra.
I trust and believe in you so, therefore, I am going to do the frozen Okra. I will do the Jambalaya within the next few weeks as well. I still say you are the BEST at what you do. Love you much and may God continue to bless you in teaching and coaching us all.
Hi Louise! We love the recipe! However, we keep getting the 'add water' alarm once get to the rice portion. The roux doesn't stay on top like yours does, and some chicken and sausage gets darken (not burnt thankfully). We have the larger 8 qt Ninja, with the turn dial knob. Any suggestions?
Carlositos G the first i would make sure of is that you deglaze the pot really well after sautéing to make sure nothing is stuck. The 8 qt may use up a tiny bit more liquid coming to pressure because of the added height, but I wouldn’t think it would be enough to trigger the water notice. If you think the roux is the issue, you can skip putting it on top until after the rice is done. Then, mix the roux in and simmer until it thickens. If you think your chicken and sausage are too fine, decrease the first PC time by a minute and see if that works. I hope that helps! Please keep me posted!
I should have added a bay leaf, not sure why I didn't think of that. I prefer to add my shrimp at the end because they cook so quickly, but I have PC'd them before and I was surprised they didn't turn rubbery.
I am Cajun born & bred from Southeast Louisiana. Please, do not call this Cajun Gumbo, because there ain't nothing Cajun about it. Tomatoes do not go in gumbo.
I have already been told and I do apologize. I did not call the recipe Cajun Gumbo and I did not mean to refer to it as Cajun, it was a slip of the tongue. Believe it or not, it’s not always easy to talk through these videos and be perfect. I do hope you understand and accept my sincere apologizes. This Gumbo was never intended to be Cajun or authentic in anyway, it’s an easy recipe that has tons of flavor that any level of cook can make. BTW: it is my understanding that Creole gumbo does have tomatoes, I’d love to hear your opinion on that.
@@TheSaltedPepper Just to set the record straight, I am not offended in the least. I do enjoy seeing your recipes. Yes, creole gumbo does have tomatoes. Most of what you get in New Orleans is creole, which is also where people get the idea that Cajun food has to be spicy or burnt. That's just not so. LOL
Thank you! Yes, after this video was released, I did get a few angry emails and a few messages. I did a lot more research on the differences between Creole and Cajun, I should have done more research before the recipe went out! There are a lot of misconceptions about the differences for sure. I hope I have educated myself enough now.
The Salted Pepper yes I was watching some UA-cam channels and people are air drying cheese cake instead of pressure cooking lol comes out looking delicious and since.u have the foodi also that would be AWSOME to see
If you put a cup of flour on a sheet pan in a thin layer and bake at 400 for 30-40 min you can make that roux darker and more flavorful. Just a little cheat I use.
I was trying to keep this very simple and done in one pot. I have heard of that oven trick, I just adapted it for the PC. No browning, but at least the flour taste is gone.
I thought I'd make this tonight, but after trying to hunt down Virgil's rootbeer and ground roasted coriander in 2 Walmarts (the internet said they had both) and finally finding the Virgil's rootbeer at Whole Foods (don't know why I gave them a try) I have to wait. How important is the roasted ground coriander? It is very expensive on Amazon, purchasing it from a third party.
can you get plain ground coriander? That should be fine. Also, you could get whole coriander seeds and toast them in the Ninja Foodi and then grind them if you have a coffee grinder. I'm shocked that whole foods didn't have roasted coriander. As a matter of fact, why don't you send me an email with your address and I'll mail some out to you! It won't cost me anything but a stamp and I have plenty.
@@TheSaltedPepper Plain ground coriander is abundantly easy to find! I have some organic. The only roasted I could find is made by McCormick. As I said Walmart is supposed to carry it, but when I asked they said they frequently don't have things that their website says they have. You are so sweet, Louise, to make the offer to send some. But, we all know that you are precious and kind!!! And, your recipes are the best!!! I love, love, love your style of cooking!!!
I think you will be just fine with plain ground coriander. I didn't realize that the roasted kind was going to be difficult to find. I bet most people will use plain ground coriander anyway. Let me know how you like the recipe!
Regular coriander and sugar (2parts coriander 1part sugar) is called “Beau Monde” and is delicious in stews and roasts with gravy. Add about 1/4 tsp to the pot. It makes a wonderful difference. McCormick and Spice Island makes it too.
All of the written recipes are linked in the video description. Here is the one for the gumbo: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/
I’ve never seen a red gumbo, though I’m sure your’s tastes great. Tip: andouille is pronounced ah (like a yawn sound)ndouiile. Andouille Keep up the great videos!!! Thank you!
This one is reddish because we don't make the roux dark like in a traditional gumbo. I wanted the recipe to be easier and more approachable for people. It's surprisingly delicious!
From everything I could find on the internet it is. LOL! You will never hear me say I'm an expert in Cajun or Creole cooking, but everyone seems to refer to it as a stew. What is it, if not a stew? www.seriouseats.com/2019/10/how-to-make-gumbo.html
I recently purchased a ninja Foodi and since have been enjoying your videos, sometimes 2 or 3 a night. I’m not sure what you made here , but gumbo it is not. It’s bad enough you put in tomatoes and called Cajun food, but root beer? !!! That is an insult to Cajun people and food.
Corey Joubert I am so sorry you feel that way. I would never insult anyone or any cuisine. I would love to learn more about it for sure. As a recipe creator, I only have my own experiences with food and limited information that is available on the internet. Instead of getting upset with me, why don’t you use this opportunity to educate me and others on Cajun cooking and / or creole cooking? I really do not understand why using root beer would be an insult to anyone. It’s just an ingredient I chose to use. I love that you are passionate about this and I do respect you, but please, instead of throwing insults, be kind and share your knowledge. Of all the types of food I cook on a regular basis, I would have to say the most contradictory information available is with Cajun or creole cooking. Do something about that and instead of focusing on what you think I did wrong, educate me and others on what you understand to be the right way. I promise, I love learning anything and everything I can about different foods.
Thanks for the response. Here’s an authentic chicken and sausage gumbo recipe. Of course it’s a stove top recipe, not exactly sure how to adapt it to the Foodi. 1-6lb. Hen 1lb. Smoked sausage chopped 1/2 cup chopped onion tops 1 med. Onion chopped 1/4 cup chopped parsley 4-1/2 qts. Water 1 1/4 tbs. Seasoning. 8 oz. Dark roux Add water to large pot, bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to the gumbo (optional). Serve over a scoop of rice. Serves 6.
Corey Joubert that would be easy to do. What seasonings would you use? If you want to email me, I’ll make it in the Foodi and email you the recipe to try. How thick does the sauce get that you like? I’ve read it can be anywhere between thin and thick. My email is louise@thesaltedpepper.com
I am Creole and cooking is an art we learn and often reinvent as we experience other ingredients. Share your experience with food and allow others to make it their own and twist it as they see fit. Please don't make it about how you want others to repair their meals.
Morghan Jungman Videos, and especially step-by-step videos aren’t for everyone, but many people appreciate them. if you don’t like verbal explanations or don’t need the extra help and tips or simply don’t want to hear me talk, give reading a try: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/
I just made this tonight and it was a huge hit! No money to go shopping so I used what I had in the freezer or pantry. Some things I did differently include...instead of okra I used knettles, brats instead of andouie, instead of green pepper i used red, I used filè powder, made the dark roux separate then added after pressure, and I added cod with the shrimp. I also made wild rice separately! Thank you for your recipe!!! I will treasure it forever
I'm so glad you used what you had and it was amazing!
This one is actually accurate, thank you.
I made the gumbo today for lunch and it was terrfic! With just the two of us we have plenty of leftovers. Thank you so much for providing us with quality recipe videos. That, plus the written recipes you provide, make it so easy to follow.
Wonderful! I'm so glad you guys enjoyed it!
I just wanted to comment on this and let you know how amazing your recipe is. My boyfriend purchased the same cooker as you have and he decided to use it for a potluck. The only change was I made a dark roux on the stove and added when you say to do so. Whenever I make gumbo I add a lot of seasonings and I don't think I've ever had a true gumbo that let's the roux and meats shine through on their own. I think the minimal seasoning was perfect. I can't get the taste out of my head and I'm going to try this on the stove this weekend using your exact ingredients like we did tonight. It was one of the best things I've ever had and I've made a lot of gumbo and jambalaya. Thank you so much!
So happy for CC.
Add some Kitchen Bouquet for darker color and added flavor. Looks AWESOME!
I live in Louisiana where everyone has a different recipe for gumbo. I love to cook and have always believed in letting people do what they want in the kitchen. That being said (and you knew it was coming) what I do is brown my sausage and remove. This leaves the sausage oil to brown the chicken. The chicken leaves graton (brown bits) on the bottom of the pot. Remove the chicken and deglaze with the trinity. This ads a lot of flavor. And by the way you can buy a nice dark roux in a jar at most supermarkets. Anyway just my two cents. Great channel. Oh and Creoles use tomatoes and Cajuns don't. I am a subscriber so don't think I'm being hard on you. Have a great day.
If I wanted to make a traditional type of Cajun or Creole Gumbo, I assure you I would have followed the "rules." This recipe is supposed to be a cheater recipe for a quick and easy Gumbo and it delivers in flavor like you would not believe. I am aware that Cajuns don't use tomatoes, when I said Cajun in the video it was a slip of the tongue. I totally agree with you about browning sausage/chicken. There is so much flavor in the fond/brown bits, but those brown bits can trigger the water notice when cooking under pressure if you don't deglaze the pan and scrape the bits off the bottom. Since I wanted to keep this a quick and easy version of Gumbo, I decided to skip that too. I don't think you are being hard on me, trust me, I have upset several people with this recipe and have heard worse. I know this breaks a ton of rules, it's super easy to make, and everyone who has actually tried the recipe is blown away by the flavor. It may not be traditional, but it is delicious!
OK, so this is a pretty legit gumbo recipe! I grew up in south Louisiana and I make a mean gumbo, and yours looks pretty spot on. Never thought of the root beer trick so I might give that a try. My only objection is the blonde roux - a dark roux is one of the signatures of gumbo. I like to make mine the color of an old penny. As my kids were growing up they didn't want to see any vegetables, so I would cook all the vegetables together until soft then hit them with a stick blender. I could load up on vegetables without a complaint! Thanks for your new ideas.
I agree with you 100% on the blonde versus dark roux! I really cheated in this recipe and fully admit it! In my Jambalaya recipe, I do make a dark roux... but wanted this one to be a little easier for people. I honestly don't think it changed the flavor much, if at all. I consider your comment a HUGE compliment because I fully expected to be screamed at for this one! LOL I really think the root beer added something special. I hope you give it a try (blond roux and all) and provide me with your honest feedback!
@@TheSaltedPepper I'm checking out your jambalaya recipe now! FYI, a new trend in Louisiana is pastalaya, substituting pasta for rice in jambalaya. I'll be that would be good in the Ninja Foodi too!
That's interesting! I bet pasta would work for sure!
Another must try recipe. Thanks so much for all you do!
You are so welcome!
Seeing you drink from the Root Beer bottle sort of reminded me of Graham Kerr (The Galloping Gourmet). I loved his cooking show.
I'll have to look him up!
I am so glad I woke tonight in the morning I have a appointment but on my way home stopping by Jewel they have shrimp on sale so okra and sausage and chicken thighs and I have gumbo cooking eating good tonight never thought of root beer great idea
I can't wait to hear how you like it!
I tried this recipe yesterday and it was awesome and easy! I did do the roux on my stove. I wanted the color and the nutty flavor. Thank you for all the tips as well. I did not use okra, my hubby doesn't like it and it was still so good and thick.
Thank you so much! I am curious, did you add your dark roux just before pressure cooking the rice? I'm glad it worked out without the okra, did you use anything else in its place? I have several people asking about that because they don't like okra either.
@@TheSaltedPepper I cooked my rice in a rice cooker. I added the roux at the same time as the sausage and chicken for 10 minutes. I stirred it after the cooking time and it looked thin, but after it sat for about 5 minutes it had thickened. I added the shrimp at that time and let it sit for 10 minutes. It was so good! I'm used to cooking gumbo the traditional way and it takes more than 1 1/2 hours plus the roux time. Thank you so much.
@@brendaavant9181 Thanks so much for your feedback! I'm glad to hear that adding the roux in at that time didn't create any issues with getting the water notice.
Found you by faith and happy I did. Love your video. Looking forward to finding others to watch.
I learned a lot. Thank you.....
Thank you so much! Let me know if you are looking for anything specific and I can try to help.
New to your channel and it’s awesome u have some awesome recipes! I did however have a short cut for your roux. Take a cup of flower and bake it for 40-55 mins at 425 and then take it out and add you oil or butter perfect dark roux every time with no stirring. Start checking the flower at 40 mins to make sure it doesn’t burn. This is courtesy of shot gun red cooking show RIP shotgun!
Rudy8558 I’ve heard that before, thanks for sharing! I try to do everything in the Ninja Foodi, but I bet I could figure out how to bake the flour in there. Thankfully, this was delicious even though we didn’t spend the time to develop the dark roux!
Thanks for the great gumbo recipe! Looks so yummy!❤️❤️
I hope you enjoy it!
to make the gumbo like real gumbo just cook your roux in the microwave in glass measuring cup. I find 12 minutes makes the perfect brown color for gumbo. You must stir every 1-to 2 minutes but so much easier than typical way of making roux.
Just make sure you don't add it before pressure cooking or you might get the water/burn notice.
I miss making this recipe. Need to make this. Love your hair style.
Thank you and I hope you love this recipe!
The Salted Pepper the last time I made this it was with my husband six years ago. He passed five years ago. It’s time to make it for myself now. Your recipe is a little different than how we did it. Thank you, yours will make it easier to make it a new start.
I'm so sorry to hear about your husband. I hope you enjoy this version.
Every recipe that I have tried that you have demonstrated have been perfect even down to the amount of seasoning, no need to add extra seasoning. I can’t wait to try this gumbo recipe. I also love pampered chef products and I think it’s a plus that I can order from you. As my kids say you rock. Can you do a blackened fish or salmon recipe. Thanks
Thank you so much! I am going to try to do a few fish recipes. The issue is it is hard for me to find quality fish where I live. I keep looking everywhere I go! I can get tons of Catfish, but that is about it!
Made it yesterday and it is a great recipe the only difference is I had to use ready made Cajun seasoning its what I had the only thing I think I will change the next time I make it is I will make a dark rouge not only For that rich nutty flavor but also it is the dark color I'm more used to but it was delicious and I have leftovers for several days
Robert Jorgensen I’m so glad you liked it! There is nothing like a nice dark roux for sure.
I'm from New Orleans and we will argue forever about what does and doesn't go in gumbo. 🤣 But hey, I think your recipe is very innovative, especially with the root beer, and certainly worth a try. Thanks!
Yummy! Do you have a recipe for shrimp creole?
I love that you take suggestions of recipes and adapt them for the Ninja Foodie. I can't wait to try this dish!
I hope you love it!
I can't wait to make this recipe
I can't wait to hear how you like it!
I’m excited to see this recipe!!
Thank you! It is so easy and delicious!
So I try to stay away from carbs, well outside of Miller Lite, anyway I omitted the roux and rice. I added crawfish tails and half corn cobs (frozen). IT WAS DELICIOUS!!! I am sure it would be better with the roux and rice but trying to fit in a dress and look some what fit for my 50th next month. Thank you for all these recipes, I do have to modify some but I make it work. Ordered the silicone lids (love), the pampered chef scraper spat thing (auto correct keeps changing the correct name, sigh), the measuring spoons and the fat daddy pan. Love your videos would love to see some more low carb friendly tasty foodi videos.
Never heard of roux in jambalaya???
Louisiana girl
What do you use to thicken the jambalaya or is it supposed to be soupy? I always thought you used a roux in both gumbo and jambalaya.
Gumbo is one of my husbands favorite. I am not able to tolerate the andouille it is a little to spicy for my stomach. What can I use instead of the andouille? I love your recipes and have learned so much about cooking in general. You need your own cooking show!
You can leave it out or use any mild cooked sausage that you like.
I noticed when you dumped the sausage into the pot, you didn't eat one first. Did you actually not eat one of the sausage pieces or did you edit it out? But....Besides the unrealistic expectation of not pre-eating a piece of sausage, the recipe looks amazing....especially the addition of root beer. Definitely going to give this a try soon.
LOL! That's too funny! I can't remember if I ate a piece or not, but I have been known to "test" the ingredients! LOL I hope you love the recipe!
@@TheSaltedPepper Got my Foodie on Friday, so I've been binging your videos all weekend to learn how to use it. I chose your channel, because you do things realistically. So when I saw a lack of a quality test on the andouille, it kinda stood out. Did my first try with your French fries...freakin amazing. Thanks for walking me through it
What if you don't like okra? Is there a substitute that can be used?
Which size Foodi are you using? When I put the rack in mine, it is abouve the fill line - I have the 6 qt. I noticed your rack was past the top. Or does the fill line mane liquids and not count for the rack.
The fill line is for liquid/ingredients in the main pot. Even then, you can have a chicken above the fill line as long as the total liquid in the pot doesn't exceed the fill line.
Can you freeze gumbo or jambalaya.?
Yes, I think gumbo freezes better than jambalaya because the rice isn't mixed in, but I've frozen both.
If you have file' how much would you use instead of rootbeer?
I would use at the end to taste.
Just seeing some of the other comments. Please don’t take my suggestions as criticism b/c I don’t mean them that way.
Another tip: I your current recipe if you add couple tbl. of kitchen bouquet it would greatly help change the red color.
Thanks for the tips!
Hi Louise, I do not like Okra at all. Do I have to use it and if not is there anything else I could use instead? Thanks so much in advance.
You can't taste the okra at all and you don't even know it is there texture wise, but if you really can't bring yourself to use it... just skip it. I don't think there is a substitution that would work as well. Or, you can make my jambalaya recipe that doesn't call for okra.
I trust and believe in you so, therefore, I am going to do the frozen Okra. I will do the Jambalaya within the next few weeks as well. I still say you are the BEST at what you do. Love you much and may God continue to bless you in teaching and coaching us all.
Hi Louise! We love the recipe! However, we keep getting the 'add water' alarm once get to the rice portion. The roux doesn't stay on top like yours does, and some chicken and sausage gets darken (not burnt thankfully). We have the larger 8 qt Ninja, with the turn dial knob. Any suggestions?
Carlositos G the first i would make sure of is that you deglaze the pot really well after sautéing to make sure nothing is stuck. The 8 qt may use up a tiny bit more liquid coming to pressure because of the added height, but I wouldn’t think it would be enough to trigger the water notice. If you think the roux is the issue, you can skip putting it on top until after the rice is done. Then, mix the roux in and simmer until it thickens. If you think your chicken and sausage are too fine, decrease the first PC time by a minute and see if that works. I hope that helps! Please keep me posted!
@@TheSaltedPepper Thank you so much! I will! We love making the recipe and it's so delicious! :D
I would highly suggest adding shrimp in when you add rice & go back under pressure.
Also, gumbo has a bay leaf in there.
I should have added a bay leaf, not sure why I didn't think of that. I prefer to add my shrimp at the end because they cook so quickly, but I have PC'd them before and I was surprised they didn't turn rubbery.
Could you add your version o Kentucky Fried Chicken, thanks .
I've been working on a fried chicken recipe for a while now, it still isn't perfect, but when it is I will release it.
Look at you looking cute lol 😊 and I'm def trying this recipe👍
Thank you so much, Billy! I hope you love the recipe.
Thank you for the great video and recipe. I was wondering if you have air fry breaded fish in ninja foodi?
Not yet! I do plan on it though.
@@TheSaltedPepper okay. I am looking forward to the video
I am Cajun born & bred from Southeast Louisiana. Please, do not call this Cajun Gumbo, because there ain't nothing Cajun about it. Tomatoes do not go in gumbo.
I have already been told and I do apologize. I did not call the recipe Cajun Gumbo and I did not mean to refer to it as Cajun, it was a slip of the tongue. Believe it or not, it’s not always easy to talk through these videos and be perfect. I do hope you understand and accept my sincere apologizes. This Gumbo was never intended to be Cajun or authentic in anyway, it’s an easy recipe that has tons of flavor that any level of cook can make. BTW: it is my understanding that Creole gumbo does have tomatoes, I’d love to hear your opinion on that.
@@TheSaltedPepper Just to set the record straight, I am not offended in the least. I do enjoy seeing your recipes. Yes, creole gumbo does have tomatoes. Most of what you get in New Orleans is creole, which is also where people get the idea that Cajun food has to be spicy or burnt. That's just not so. LOL
Thank you! Yes, after this video was released, I did get a few angry emails and a few messages. I did a lot more research on the differences between Creole and Cajun, I should have done more research before the recipe went out! There are a lot of misconceptions about the differences for sure. I hope I have educated myself enough now.
Ooos!
My bad, you did the shrimp just right!
Thank you!
Can you do a video on airfried cheesecake and smoked turkey and collard greens ? Southern food ?
I have never heard of air fried cheesecake? I looked for turkey the other day and I can't find it anywhere near me, but I'll keep looking!
The Salted Pepper oh haha ok what city are you in?
The Salted Pepper yes I was watching some UA-cam channels and people are air drying cheese cake instead of pressure cooking lol comes out looking delicious and since.u have the foodi also that would be AWSOME to see
I live in a tiny town in West Tennessee.
If you put a cup of flour on a sheet pan in a thin layer and bake at 400 for 30-40 min you can make that roux darker and more flavorful. Just a little cheat I use.
I was trying to keep this very simple and done in one pot. I have heard of that oven trick, I just adapted it for the PC. No browning, but at least the flour taste is gone.
I thought I'd make this tonight, but after trying to hunt down Virgil's rootbeer and ground roasted coriander in 2 Walmarts (the internet said they had both) and finally finding the Virgil's rootbeer at Whole Foods (don't know why I gave them a try) I have to wait. How important is the roasted ground coriander? It is very expensive on Amazon, purchasing it from a third party.
can you get plain ground coriander? That should be fine. Also, you could get whole coriander seeds and toast them in the Ninja Foodi and then grind them if you have a coffee grinder. I'm shocked that whole foods didn't have roasted coriander. As a matter of fact, why don't you send me an email with your address and I'll mail some out to you! It won't cost me anything but a stamp and I have plenty.
@@TheSaltedPepper Plain ground coriander is abundantly easy to find! I have some organic. The only roasted I could find is made by McCormick. As I said Walmart is supposed to carry it, but when I asked they said they frequently don't have things that their website says they have. You are so sweet, Louise, to make the offer to send some. But, we all know that you are precious and kind!!! And, your recipes are the best!!! I love, love, love your style of cooking!!!
I think you will be just fine with plain ground coriander. I didn't realize that the roasted kind was going to be difficult to find. I bet most people will use plain ground coriander anyway. Let me know how you like the recipe!
Regular coriander and sugar (2parts coriander 1part sugar) is called “Beau Monde” and is delicious in stews and roasts with gravy. Add about 1/4 tsp to the pot. It makes a wonderful difference. McCormick and Spice Island makes it too.
Ok, I want this recipe, but can't click on anything to get it.
All of the written recipes are linked in the video description. Here is the one for the gumbo: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/
Louise you are so pretty...
Thank you.
Fire the videographer. LOL HI was flashing and flashing.
H8ERISM LOL! That’s the cooks fault! 🤣
I’ve never seen a red gumbo, though I’m sure your’s tastes great. Tip: andouille is pronounced ah (like a yawn sound)ndouiile.
Andouille
Keep up the great videos!!!
Thank you!
This one is reddish because we don't make the roux dark like in a traditional gumbo. I wanted the recipe to be easier and more approachable for people. It's surprisingly delicious!
Oops!
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I tried this with the 15 min rue and I’m not a fan... it ruined it in my opinion
I'm not sure what 15 minute roux you are referring to, but sorry it didn't work out for you.
Btw
Gumbo is NOT a stew.
From everything I could find on the internet it is. LOL! You will never hear me say I'm an expert in Cajun or Creole cooking, but everyone seems to refer to it as a stew. What is it, if not a stew? www.seriouseats.com/2019/10/how-to-make-gumbo.html
I recently purchased a ninja Foodi and since have been enjoying your videos, sometimes 2 or 3 a night. I’m not sure what you made here , but gumbo it is not. It’s bad enough you put in tomatoes and called Cajun food, but root beer? !!! That is an insult to Cajun people and food.
Corey Joubert I am so sorry you feel that way. I would never insult anyone or any cuisine. I would love to learn more about it for sure. As a recipe creator, I only have my own experiences with food and limited information that is available on the internet. Instead of getting upset with me, why don’t you use this opportunity to educate me and others on Cajun cooking and / or creole cooking? I really do not understand why using root beer would be an insult to anyone. It’s just an ingredient I chose to use. I love that you are passionate about this and I do respect you, but please, instead of throwing insults, be kind and share your knowledge. Of all the types of food I cook on a regular basis, I would have to say the most contradictory information available is with Cajun or creole cooking. Do something about that and instead of focusing on what you think I did wrong, educate me and others on what you understand to be the right way. I promise, I love learning anything and everything I can about different foods.
Thanks for the response. Here’s an authentic chicken and sausage gumbo recipe. Of course it’s a stove top recipe, not exactly sure how to adapt it to the Foodi.
1-6lb. Hen
1lb. Smoked sausage chopped
1/2 cup chopped onion tops
1 med. Onion chopped
1/4 cup chopped parsley
4-1/2 qts. Water
1 1/4 tbs. Seasoning.
8 oz. Dark roux
Add water to large pot, bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to the gumbo (optional). Serve over a scoop of rice. Serves 6.
Corey Joubert that would be easy to do. What seasonings would you use? If you want to email me, I’ll make it in the Foodi and email you the recipe to try. How thick does the sauce get that you like? I’ve read it can be anywhere between thin and thick. My email is louise@thesaltedpepper.com
I emailed you with subject line gumbo recipe
I am Creole and cooking is an art we learn and often reinvent as we experience other ingredients. Share your experience with food and allow others to make it their own and twist it as they see fit. Please don't make it about how you want others to repair their meals.
Holy crap you talk way to damn much to make this simple!
Morghan Jungman Videos, and especially step-by-step videos aren’t for everyone, but many people appreciate them. if you don’t like verbal explanations or don’t need the extra help and tips or simply don’t want to hear me talk, give reading a try: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/