You can take the chef out of Louisiana, but you can never take the soulful essence of Louisiana out of their cooking. This Instant Pot Gumbo embodies all the rich heritage, vibrant flavors, and heartwarming spice of the version I cherished growing up. It features a meticulously crafted, deep-brown roux, smoky Andouille sausage, succulent chicken, and that distinctive slow-cooked depth that evokes the true taste of home. The brilliance of the Instant Pot lies in its ability to deliver this authentic experience with remarkable speed, without compromising on tradition. While my great-grandma dedicated hours to stirring over the stove, I can now achieve the same magnificent flavors with just a few button presses. It’s the same beloved taste, but with significantly less time spent in the kitchen.
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This recipe was originally published in 2017 and has since been updated and refined for optimal flavor and ease.
For more authentic Louisiana flavors, you will also love my Slow Cooker Crockpot Gumbo andLouisiana 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
Brittany’s glowing review perfectly captures why this Instant Pot Gumbo has become a beloved favorite among our readers. It’s more than just a recipe; it’s an invitation to experience the rich, layered flavors of Louisiana comfort food with remarkable ease. The balance of robust flavors, the comforting texture, and the straightforward instructions make it accessible even for those who might typically shy away from complex dishes. The ability to achieve such an “out of this world” taste, typically associated with hours of traditional cooking, in a fraction of the time, truly showcases the magic of pressure cooking. This recipe proves that you don’t need to be a seasoned chef to create a show-stopping gumbo that tastes like it simmered all day long.
| Yield | Prep Time | Cook Time | Total Time |
| 6 servings | 15 mins | 45 mins | 1 hour |
Essential Instant Pot Gumbo Ingredients
Crafting an authentic Instant Pot Gumbo means starting with a stellar lineup of ingredients. Each component plays a vital role in building the dish’s signature deep, savory flavor and comforting texture. Here’s a closer look at what you’ll need:
- Olive Oil: Used for sautéing and as a crucial fat in forming the roux.
- Butter: Adds richness and flavor to the roux, complementing the olive oil.
- Flour: The foundation of our roux, responsible for thickening the gumbo and developing its complex flavor. For those with dietary restrictions, gluten-free flour can be used as a seamless substitute without altering the cooking process or flavor profile significantly.
- Andouille Sausage: This spicy, smoked pork sausage is indispensable for classic Louisiana gumbo. Its robust flavor and satisfying chew contribute significantly to the dish’s character. I often use chicken Andouille sausage for a slightly lighter option.
- Chicken: Boneless, skinless chicken breasts are a lean choice, but boneless, skinless chicken thighs are highly recommended for their juiciness and flavor, which holds up beautifully under pressure cooking. The cooking time remains the same. For a shortcut, feel free to use pre-cooked rotisserie chicken, chopped into cubes, to save even more time.
- Bell Peppers: Part of the “Holy Trinity,” green bell peppers provide a fresh, slightly bitter counterpoint to the richness of the gumbo.
- Celery: Another member of the “Holy Trinity,” celery adds a distinct aromatic and crunchy element.
- Onions: Completing the “Holy Trinity,” onions form the aromatic base, building layers of sweetness and savory depth. White onions are typically used.
- Okra: A traditional thickener and flavor enhancer in gumbo. When cooked properly, its “slimy” texture disappears, leaving behind a rich, velvety consistency and earthy flavor. It’s truly essential for authentic gumbo.
- Garlic: Fresh minced garlic infuses the gumbo with its pungent, aromatic goodness.
- Broth: Chicken broth provides the liquid base for the gumbo, enriching its flavor.
- Diced Tomatoes (optional): While some traditional gumbos omit tomatoes, they can add a touch of acidity and sweetness, particularly in Creole-style gumbos.
- Shrimp: Fresh, raw shrimp add a delightful seafood element, cooked quickly at the end to ensure tenderness.
- Aromatic Spices and Seasonings: The heart of gumbo’s unique taste comes from its blend of bay leaf, dried basil, oregano, thyme, Worcestershire sauce, and a generous amount of Creole seasoning (like Tony Chachere’s). Cayenne pepper adds that signature Louisiana kick; omit it for a milder version, or adjust to your preferred spice level. These spices, combined with the deep flavor of the roux, create an unparalleled culinary experience.
Louisiana Gumbo: A Culinary Heritage
Every trip back to my family in New Orleans is a culinary pilgrimage, incomplete without a generous fix of gumbo. Beyond this iconic dish, my visits always involve indulging in other Creole classics like savory jambalaya, sweet, pillowy beignets, and, of course, succulent crawfish. My love for Creole cuisine runs deep, and I often dream of a foodie excursion purely dedicated to exploring the vibrant flavors of New Orleans.
At the very heart of any truly great gumbo lies three fundamental elements: the careful selection of herbs and spices, the quality of the main ingredients, and, most importantly, the perfection of the roux. A roux is a thickening agent, a foundational mixture of fat and flour that prevents the dish from being watery and ensures a luscious, substantial consistency. While a roux can be made with various fats, I typically favor a combination of butter and oil with flour, which yields a rich, flavorful base. The carefully chosen herbs and spices are equally crucial, providing the aromatic complexity and distinctive taste that elevates gumbo from a simple stew to a celebrated culinary masterpiece.
Gumbo itself is a dish rich in history and cultural significance, with roots stretching back to African, French, Spanish, and Native American culinary traditions. It’s more than just food; it’s a representation of Louisiana’s diverse cultural tapestry, often serving as a centerpiece for family gatherings and celebrations. Understanding its background deepens the appreciation for every spoonful.
Mastering the Dark Roux: The Soul of Gumbo
The roux is unequivocally the soul of any authentic gumbo. It’s a simple combination of equal parts fat (oil, butter, or a blend) and flour, yet mastering it is a rite of passage for any aspiring Louisiana cook. The process begins by melting the butter and combining it with oil, then gradually incorporating the flour. The most critical step? Constant stirring. This isn’t a task for the easily distracted; if you stop stirring, even for a moment, the roux will scorch, resulting in a bitter, unusable base that can ruin your entire gumbo.
The ideal shade of brown for a gumbo roux is a topic of passionate debate among chefs and home cooks alike. Some prefer a lighter, peanut-butter-colored roux, which offers a slightly milder, nuttier flavor and helps to thicken the gumbo. Others, myself included, gravitate towards a deep, chocolate-brown roux. This darker shade takes longer to achieve but develops an incredibly profound, earthy, and complex flavor that truly defines a robust gumbo, often described as having a “toasted” or “nutty” character. This depth of flavor is what differentiates a good gumbo from an unforgettable one.
A peanut-butter brown roux typically requires 5-6 minutes of diligent stirring over medium heat. To achieve the deep, dark brown hue showcased in the photos of this recipe, you’ll need to dedicate 10 minutes or more to constant stirring. The key is patience and a watchful eye; you want to avoid burning it at all costs. You have the flexibility to prepare your roux on the stovetop in a separate pan, then carefully transfer it to the Instant Pot, or create it directly in the Instant Pot using its Sauté function, which is my preferred method for convenience.
The Holy Trinity Vegetables: Foundation of Flavor
In the vibrant culinary landscape of Louisiana, particularly in Cajun and Creole cooking, there exists an revered triumvirate of vegetables known as the “Holy Trinity.” This sacred combination consists of precisely chopped onions, bell peppers (most commonly green), and celery. Much like the French mirepoix (carrots, celery, onions) or the Spanish soffrito, the Holy Trinity forms the aromatic backbone and foundational flavor of countless iconic dishes.
You’ll find this harmonious blend consistently present in celebrated recipes such as gumbo, rich Shrimp Étouffée, savory dirty rice, and hearty jambalaya. Each vegetable contributes its unique essence: onions provide a sweet and pungent depth, bell peppers offer a fresh, slightly bitter, and herbaceous note, while celery adds a subtle, earthy crispness. Together, they create a balanced and complex flavor base that is instantly recognizable as authentically Louisianan. Sautéing the Holy Trinity until tender unlocks their full aromatic potential, infusing the dish with an unparalleled depth before any other liquids or proteins are introduced.
How to Make Instant Pot Gumbo: Step-by-Step Guide
Creating an authentic Instant Pot Gumbo is a straightforward process when you follow these steps. For precise measurements and a comprehensive ingredient list, please refer to the recipe card located at the bottom of this post.
- Sauté the Sausage: Begin by activating the Sauté function on your Instant Pot. Add one tablespoon of olive oil, then introduce the sliced Andouille sausage. Brown the sausage on both sides until it’s nicely caramelized, typically 2-3 minutes. Once browned, remove the sausage from the pot and set it aside, reserving the flavorful drippings.
- Prepare the Roux: Into the same pot, add the butter and the remaining tablespoon of olive oil. Allow the butter to melt. Once melted, gradually whisk in the all-purpose flour in three separate additions. Continuously whisk the mixture, ensuring no lumps form, until it transforms into a rich peanut-butter brown hue. For a deeper, more traditional dark roux, continue whisking for several more minutes until it reaches a deep chocolate brown. If the pot becomes too hot, press “Keep Warm/Cancel” to prevent burning.
- Sauté the Holy Trinity: Once your roux is perfected, add the chopped green peppers, celery, and onions to the pot. Stir them into the roux and sauté for 2-3 minutes until the vegetables soften and become fragrant, infusing the roux with their aromatic flavors.
- Add Aromatics and Seasonings: Incorporate the minced garlic, all the specified seasonings (bay leaf, dried basil, oregano, Creole seasoning, thyme, cayenne pepper), and Worcestershire sauce. Stir well to combine, allowing the spices to bloom in the residual heat for about a minute.
- Introduce Liquids and Core Ingredients: Pour in the chicken broth, then add the diced tomatoes (if using), and the frozen chopped okra. Stir everything gently to mix. Return the chicken breasts and the previously browned chicken sausage to the pot, nestling them into the liquid.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot and ensure the sealing valve is set to “Sealing.” Select the Manual (or Pressure Cook) setting on High Pressure and set the cooking time for 15 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release of any remaining pressure. This natural release method helps tenderize the chicken and deepens the gumbo’s flavor.
- Finish with Chicken and Shrimp: Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the gumbo. Turn the Instant Pot back on to the Sauté function. Add the raw shrimp to the pot and cook for just a few minutes, stirring occasionally, until the shrimp turn opaque and bright pink.
- Serve and Enjoy: Ladle the rich, flavorful gumbo over fluffy white rice, and get ready to savor an authentic taste of Louisiana!
Instant Pot Gumbo
Brandi Crawford
You can take the chef out of Louisiana, but you can never take the soulful essence of Louisiana out of their cooking. This Instant Pot Gumbo embodies all the rich heritage, vibrant flavors, and heartwarming spice of the version I cherished growing up. It features a meticulously crafted, deep-brown roux, smoky Andouille sausage, succulent chicken, and that distinctive slow-cooked depth that evokes the true taste of home. The brilliance of the Instant Pot lies in its ability to deliver this authentic experience with remarkable speed, without compromising on tradition. While my great-grandma dedicated hours to stirring over the stove, I can now achieve the same magnificent flavors with just a few button presses. It’s the same beloved taste, but with significantly less time spent in the kitchen.
Average Rating: 5 stars from 72 votes
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Equipment
- Instant Pot
Ingredients
White Rice
- 1 ½ cups water
- 1 cup 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 rinsed rice to the Instant Pot. Close and seal the pot, ensuring the pressure release valve is in the sealing position. Cook on Manual High-Pressure Cooking for 3 minutes.
- Once the cooking cycle is complete, allow the steam to release naturally for 10 minutes (Natural Pressure Release or NPR). After 10 minutes, carefully quick release any remaining pressure before opening the lid. This method ensures perfectly fluffy rice.
Gumbo
- Begin by turning the Instant Pot to the Sauté function. Add the first tablespoon of olive oil to the pot. Once shimmering, add the sliced chicken or pork andouille sausage. Cook for 2-3 minutes, browning the sausage on both sides to release its smoky flavors. Remove the sausage from the pot and set it aside, leaving any drippings in the pot.
- Add the butter and the remaining tablespoon of olive oil to the pot with the sausage drippings. As the butter melts, gradually add the all-purpose flour in three separate phases, whisking vigorously after each addition to prevent lumps and ensure a smooth consistency.
- Continue to whisk constantly. For a lighter, peanut butter brown roux, this should take just a few minutes. For a deeper, richer dark roux, continue whisking for 10 minutes or more until it reaches a chocolate-brown color. If the pot gets too hot and the roux threatens to burn, press “Keep Warm/Cancel” on the Instant Pot to lower the temperature while you continue stirring.
- Once your roux is ready, add the chopped green peppers, celery, and onions (the Holy Trinity) to the pot. Stir and cook for 2-3 minutes until the vegetables soften and become fragrant, infusing the roux with their aromatics.
- Stir in all of the specified spices (bay leaf, dried basil, cayenne pepper, oregano, Creole Seasoning, thyme), minced garlic, and Worcestershire sauce. Cook for about 1 minute, allowing the spices to bloom and become fragrant.
- Next, pour in the chicken broth, then add the diced tomatoes (if using), and the frozen chopped okra. Stir everything gently to combine all the ingredients thoroughly. For an even richer flavor boost, add the Better Than Bouillon Chicken Base now, if desired.
- Carefully place the chicken breasts into the pot, ensuring they are submerged in the liquid. Return the browned chicken sausage to the pot as well.
- Close the lid of the Instant Pot and ensure the sealing valve is set to “Sealing.” Select the Manual (or Pressure Cook) setting on High Pressure and set the cooking time for 15 minutes. Once the pressure cooking cycle is complete, allow the steam to release naturally for 10 minutes (Natural Pressure Release) before performing a quick release of any remaining pressure.
- Once the pressure has fully released, carefully open the pot. Remove the cooked chicken breasts from the gumbo and shred them using two forks.
- Return the Instant Pot to the Sauté function. Add the shredded chicken back into the pot, along with the raw shrimp.
- Cook for just a few minutes, stirring occasionally, until the shrimp turn opaque and bright pink. Be careful not to overcook the shrimp, as they cook very quickly.
- Ladle the rich, flavorful gumbo generously over the cooked white rice. Serve hot and enjoy the authentic taste of Louisiana!
Video
Notes
- For a milder gumbo, simply omit the cayenne pepper entirely. If you enjoy a touch of heat but want to control it, start with half the amount and taste before adding more.
- Chicken breasts can be easily substituted with boneless, skinless chicken thighs without any adjustment to the cooking time. Chicken thighs are a popular choice for gumbo due to their higher fat content, which keeps them incredibly juicy and flavorful under pressure. For ultimate convenience, a pre-cooked rotisserie chicken, chopped into cubes, can be added at the end with the shrimp, further reducing preparation time.
- When incorporating seafood like shrimp, timing is crucial. Seafood cooks very quickly, and adding it too early in the pressure cooking process will result in tough, rubbery textures. Always wait until the gumbo has finished its pressure cooking cycle and the chicken has been shredded. Then, simply add the raw shrimp (and any other delicate seafood) to the hot gumbo, allow it to cook for just a few minutes until it turns opaque and pink, and then serve immediately.
- The depth of your roux is a key characteristic of your gumbo’s flavor profile and often a point of spirited discussion. Many home cooks prefer a lighter, peanut-butter brown roux, which takes around 5-6 minutes of constant stirring and offers a slightly sweeter, nuttier base. However, a truly traditional and robust gumbo often features a deep, chocolate-brown roux, which requires dedicated stirring for 10 minutes or more. This darker roux provides an unparalleled smoky, earthy, and complex flavor. Both methods are delicious; choose the one that best suits your preference.
- Okra is genuinely essential for an authentic Louisiana gumbo. It not only contributes a distinct earthy flavor but, more importantly, acts as a natural thickening agent. While some people are deterred by its perceived “slimy” texture when raw or lightly cooked, extended cooking, as in this gumbo recipe, completely eliminates any sliminess, leaving behind a rich, velvety consistency. There are no recommended substitutions for okra if you aim for a truly traditional gumbo experience.
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.
In my family, Louisiana seafood and chicken gumbo is a cherished tradition, often served as the centerpiece of our Christmas dinner each year. It’s a delightful deviation from the usual turkey feast, offering a rich and flavorful experience that truly warms the soul during the holidays. The Instant Pot has revolutionized our ability to prepare this beloved dish, making the process significantly faster without sacrificing any of its deep, slow-cooked appeal.
One of the most remarkable time-savers is cooking the rice. Traditionally, preparing perfect rice on the stove can be a somewhat finicky affair, demanding constant attention. With the Instant Pot, I simply combine the rice and water, set the pot for 3 minutes, and let it work its magic. While the rice cooks to fluffy perfection, I can efficiently chop all the vegetables for the gumbo and gather the array of spices. This hands-off approach to rice cooking allows for invaluable multitasking, providing a level of peace of mind that is truly rewarding in a busy kitchen. If you prefer, this hearty dish can also be served with wholesome brown rice; explore my Instant Pot Brown Rice recipe for a quick and easy option.
The beauty of the Instant Pot lies in its capacity for efficient cooking, empowering you to create complex, flavorful meals with less active cooking time. It’s perfect for dishes like gumbo, where layering flavors is key, but constant monitoring used to be a prerequisite. Now, you can achieve that authentic, deeply satisfying taste with modern convenience.
Frequently Asked Questions and Recipe Pro Tips
Absolutely! Gumbo is incredibly versatile when it comes to seafood. I frequently enhance this recipe by tossing in jumbo lump crab meat along with the shrimp. Many also enjoy adding crab legs in the shell for an impressive presentation and added flavor. Remember, seafood cooks very quickly. To ensure it remains tender and succulent, never add it during the main pressure cooking phase. Instead, wait until the gumbo has finished cooking and the chicken is shredded. Stir in your raw seafood at the very end, allowing it to cook for just a few minutes until it turns opaque and pink.
While you technically can, I strongly advise against substituting okra if you are aiming for an authentic Louisiana gumbo. Okra is an absolutely essential ingredient for this dish. It’s prized not only for its subtle earthy flavor but primarily for its mucilaginous properties, which act as a natural thickener. It contributes significantly to gumbo’s characteristic rich, velvety texture. Many people are wary of okra due to its “slimy” reputation, but when it’s cooked for an extended period, as it is in a gumbo recipe like this, that sliminess completely dissipates, leaving behind only its thickening power and unique taste. Its role in both flavor and texture is irreplaceable for a traditional gumbo.
The flour is added at the very beginning of the gumbo-making process, right after you’ve heated your fat (oil and butter) in the pot. It’s crucial to whisk the flour into the hot fat continuously. This mixture, known as the roux, is then cooked until it reaches your desired shade of brown. The roux serves as the primary thickening agent and flavor base for the entire gumbo, so getting it right at the start is key.
The pressure cooking phase for the gumbo in the Instant Pot is 15 minutes on High Pressure. Following this, it’s vital to allow for a natural release of steam for 10 minutes (NPR) before performing a quick release of any remaining pressure. This total cooking time under pressure ensures the chicken is tender and the flavors are fully developed, replicating hours of simmering in a fraction of the time.
Gumbo and jambalaya are both iconic Louisiana dishes, but they differ significantly. Jambalaya is fundamentally a rice dish, where the rice is cooked directly with the meats, vegetables, and broth, absorbing all the flavors. Gumbo, on the other hand, is a thick, stew-like soup that is traditionally served over rice. The ingredients for gumbo are cooked in a flavorful roux-based broth, creating a rich stew. You can delve deeper into The Difference Between Gumbo and Jambalaya to understand their unique culinary identities.
Yes, absolutely! An authentic gumbo is definitely meant to be thick and hearty, not thin or watery. The roux plays the most significant role in achieving this desired consistency, slowly thickening the broth as it cooks. Additionally, okra contributes to the richness and thickness, sometimes playfully referred to as a “slimy thickener” for its natural mucilage, which transforms into a smooth, luxurious texture after prolonged cooking.
While gumbo is almost universally served over a bed of fluffy white rice, you can certainly enjoy it on its own. It’s a rich and satisfying stew in its own right. However, for the full, traditional Louisiana experience, the rice is considered an integral part of the meal, helping to balance the flavors and absorb the delicious broth.
Leftover Instant Pot Gumbo stores beautifully. Allow it to cool completely before transferring it to airtight containers. It can be safely stored in the refrigerator for 3-4 days, making it perfect for meal prep throughout the week. The flavors often deepen and meld even more wonderfully after a day or two.
Yes, this Instant Pot Gumbo is an excellent candidate for freezing. To freeze, ensure the gumbo has cooled completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding a splash of broth if needed to restore consistency.
Instant Pot Gumbo Success Tips
- Adjusting the Spice Level: This recipe delivers a balanced flavor that is not overly spicy. If you have a low tolerance for heat, it’s best to eliminate the cayenne pepper. Conversely, if you crave more of a kick, consider adding finely chopped fresh jalapeños or a pinch of red pepper flakes along with the other seasonings. You can always add more heat at the table with a dash of hot sauce.
- Meat Variations for Gumbo: The beauty of gumbo lies in its adaptability to various meats and seafood. While this recipe features chicken and sausage, feel free to explore other options. For a seafood-only gumbo, consider shrimp, crab meat (jumbo lump is fantastic), crab legs, scallops, or even firm white fish. For a poultry-focused version, duck or turkey can be excellent choices. You can mix and match any combination of chicken, pork, or turkey sausage. The key is to choose proteins you enjoy, remembering to adjust cooking times for delicate seafood as mentioned earlier.
- A Lighter Approach: I specifically chose chicken breast and chicken Andouille sausage for this recipe to create a delicious gumbo that’s a bit lighter without sacrificing the incredible taste. However, don’t hesitate to use pork Andouille or chicken thighs if those are your preferred ingredients; they will undoubtedly yield an even richer flavor profile. Customize your gumbo to match your dietary preferences and taste.
- Keto-Friendly Adaptation: For those following a ketogenic diet, you can easily adapt this gumbo. Substitute the all-purpose flour in the roux with 1 teaspoon of xanthan gum. Add it slowly, whisking continuously, to achieve the desired thickening without the carbohydrates from traditional flour. This adjustment allows you to enjoy the deep flavors of gumbo while adhering to your dietary needs.
- Embrace the Freshness: Using fresh, high-quality ingredients, especially for your Holy Trinity vegetables and garlic, will significantly elevate the overall taste of your gumbo. Fresh ingredients inherently carry more flavor and aroma.
- Don’t Rush the Roux: Patience is key when making the roux. It’s the foundation of your gumbo’s flavor. Take your time, stir constantly, and let it develop that deep, rich color and nutty aroma without burning. This step is non-negotiable for authentic taste.
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Instant Pot Black Bean Soup
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Instant Pot Shrimp and Grits
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