yea a lot of these recipes where you "brown" proteins and saute veggies in the instapot first, i actually do it in a separate pan, even tho i'm a fan of 1 pot/wok cooking, the instapot is just horrible to cook inside of and even when you deglaze it, there might be some residue left and the instapot will think its "burning" and fuck up.
Pro tip, to stop your roux from cooking, toss in your Holy Trinity into the roux, and cook on the same heat. Should soften the vegetables enough but halt the roux from getting darker before you add your stock. At least that's what Prudhomme does, and that's the way that's always worked for me.
yea this roux might fuck me over, i've never really infused flavor into a roux, at most just used a slurry to make sauce stick on meat.
Normally you don't add a lot of stuff to a roux other than oil and flour, and maybe some seasoning. Prudhomme what always fry whole pieces of heavily seasoned chicken skin on in oil, then reserve some of that oil to add his flour to.
oh, so i should probably air fry this frozen chicken and catch the drippings for the roux
No, an air fryer won't do it (hate those things anyways). Use your wok and shallow fry some chicken chunks after you dredge them in some seasoning and light flour. Just use that oil then as the base of your roux.
Alton Brown is a giant, and insufferable cunt now but his gumbo recipe is still money. Once you've made it a few times you can start subbing your own ingredients. These days I use chicken stock because making shrimp stock takes too long. I also use a 1 lb bag of frozen okra to thicken it up really nice.i thinkDr.Retarded and
mkopec are the bayou ppl?
hows this gumbo recipe? i've taken a liking to my new pressure cooker, so i really want to utilize it more
Instant Pot Gumbo
Gumbo is just one of those things that unless it's made the exact way your Gran Gran did it, we're severly biased. Put a blindfold on and try this one out and Gran Gran never needs to know my controversial secret ingredient that's made this Gumbo receive raves from many a Nola dweller.pressureluckcooking.com
my only real experience w/ cajun is this chain
Brilliant name really. Someone took a product that has existed for decades (convection ovens) and convince people to buy a new smaller one with a catchy name. I bet there are thousands if not hundreds of thousands of people who bought one even though their stove has it already built in.
