Grammy's Kitchen · Gumbo · Cajun Gumbo With Chicken and Andouille Sausa
One of 129 gumbo recipes we measured
from www.seriouseats.com
19 cooks on www.seriouseats.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 85% | 96% |
| fat | 13% | 6% |
| aromatics | 21% | 21% |
| thickener | 8% | 4% |
| vegetables and beans | 27% | 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.
| 218 g | 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided |
| 1021 g | 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total) |
| Kosher salt | |
| 680 g | 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick |
| 130 g | 1 cup all-purpose flour (4 1/2 ounces; 130g) |
| 340 g | 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice |
| 200 g | 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice |
| 260 g | 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice |
| 24 g | 8 medium cloves garlic, minced |
| 1 g | 1/4 teaspoon cayenne pepper |
| Freshly ground black pepper | |
| 1440 g | 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock |
| 2 g | 2 dried bay leaves |
| 2 g | 2 large sprigs fresh thyme |
| 450 g | 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note) |
| 1/2 teaspoon filé powder, plus more as needed for serving (optional; see note) | |
| Warm rice, thinly sliced scallions, and hot sauce, for serving |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I think this is mostly a great recipe, but I think trying to cook the roux in the same pot you cooked the chicken/sausage in makes it way too easy to burn the roux. All the fond in the pan gives the flour things to hold onto and cook irregularly and it’s also ” — a cook, 4★
“As others have stated - the ratio of oil to flour is off. It doesn't make a "paste", it's a liquid. Not wiping out the pot after browning the meat more or less ensures you are starting off with a burnt roux, so letting it go an hour is just not going to happen” — a cook