Grammy's Kitchen · Gumbo · Authentic Cajun Gumbo
One of 129 gumbo recipes we measured
from www.billyparisi.com
41 cooks on www.billyparisi.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 96% |
| fat | 24% | 6% |
| aromatics | 46% | 21% |
| thickener | 18% | 4% |
| vegetables and beans | 59% | 38% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| pound Whole chicken | |
| 1 gallon water | |
| 300 g | 2 large peeled small diced yellow onions |
| 680 g | 1 1/2 pounds andouille sausage cut into 1/4” thick slices |
| 164 g | 3/4 cup vegetable oil + 3 tablespoons |
| 160 g | 4 ribs small diced celery |
| 120 g | 1 seeded and small diced red bell pepper |
| 120 g | 1 seeded and small diced green bell pepper |
| 15 g | 5 finely minced cloves of garlic |
| 120 g | 1 cup all-purpose flour |
| 2 tablespoons Cajun seasonings | |
| 2 g | 2 bay leaves |
| 454 g | 1- pound thick cut sliced fresh or frozen Okra |
| gumbo file for garnish | |
| cooked long grain rice for garnish | |
| optional potato salad for garnish | |
| sea salt and pepper to taste |
Method: 17 steps, published by www.billyparisi.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this gumbo the day before Mardi Gras to give the flavors time to deepen, and it turned out perfect. The step-by-step instructions were excellent - especially the guidance on the roux. I’ve undercooked and overcooked it in the past, but this time it came” — a cook, 5★
“Fantastic recipe and amazing instructions.I only made one change, omitted the green bell pepper (kept the red). My family loved this recipe. Thank you so much!” — a cook, 5★