Part of my Sunday cooking marathon was making an enormous pot of gumbo (again). Once again, I used the recipe from Serious Eats, then finished it up in the Instant Pot (about 15 minutes). Since I was irritated with myself for not giving more specific directions: I sauteed the sausage, then the chicken, in the IP. Then the vegetables, then threw everything back in, including the roux, which I made separately. The one thing I am not happy with is that the roux seemingly separates, leaving a hefty layer of oil on top (in both cases, I skimmed it off, but what a waste!). I did read somewhere that heating up the stock keeps that from happening.....I probably will not be making gumbo again anytime soon, but if I do: Lace, add the stock directly to the roux, then add that to your meat and vegetables, OK?
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