Big Charlie's Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	139%	96%
fat	6%	6%
aromatics	24%	21%
sweetener	0%	0%
thickener	2%	4%
vegetables and beans	39%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons butter
9 g	3 cloves garlic, minced
320 g	2 cups chopped onion
76 g	0.75 cup chopped celery
454 g	1 pound okra, chopped
57 g	0.25 cup butter
30 g	0.25 cup all-purpose flour
227 g	0.5 pound cubed beef stew meat
1893 g	8 cups water
454 g	1 (16 ounce) can whole tomatoes, undrained and chopped
6 g	1.5 teaspoons white sugar
9 g	1.5 tablespoons chopped fresh parsley
1 g	1 sprig fresh thyme
2 g	2 bay leaves
	1 pinch salt
1 g	0.5 teaspoon ground cayenne pepper
2 g	1 pinch ground black pepper
454 g	1 pound andouille sausage, cut into 1/2 inch pieces
227 g	0.5 pound crabmeat, flaked
454 g	1 pound medium shrimp - peeled and deveined
1 g	0.5 teaspoon hot pepper sauce
64 g	0.25 cup Worcestershire sauce
	0.5 lemon
	file powder (see Note)

Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Just made this tonight and this is the first and only review i've written so far. We have made gumbo in the past but none compare to this one. We followed the ingredient list somewhat. We used vegetable stock in place of the water and boiled it in a seperate p” — a cook, 5★

“1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when making the roux (until deep brown), do stir constantly, it will be” — a cook, 5★