Cajun 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	181%	96%
fat	1%	6%
aromatics	20%	21%
thickener	8%	4%
vegetables and beans	25%	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)

Ingredients

Weights computed by us.

4 g	1 teaspoon oil
454 g	1 pound chicken thighs (chopped - chicken breast is good, too)
	Salt and pepper (to taste (I use 1 teaspoon each))
340 g	12 ounces andouille ( sliced into 1/4 inch slices)
73 g	1/2 cup peanut oil (or vegetable oil)
60 g	1/2 cup flour
120 g	1 medium bell pepper (chopped)
150 g	1 medium onion (chopped)
80 g	2 medium celery stalk s (chopped)
9 g	3 cloves garlic (chopped)
	1 cup sliced okra (optional)
15 g	2 tablespoons Cajun seasoning (or more to taste)
1440 g	6 cups chicken stock
3 g	3 bay leaves
25 g	4 tablespoons chopped parsley (+ more for serving)
	1 tablespoon filé powder (or to taste if desired)
	For Serving: Cooked white rice if desired

Method: 10 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this for the first time tonight for a Fat Tuesday meal. Didn't know what to expect as I have never even tasted Gumbo! Used your homemade Cajun seasoning recipe as well. I did omit the okra but used the file powder. What a flavor bomb! My husband a” — a cook, 5★

“Y’all can stop looking for gumbo right here. This is legit, the real deal. Better than many a dish in Lafayette. No I do not work for this guy, it really is that good. Caution on the Cajun seasoning, I like a brand that is very salty, 2 tablespoons would overp” — a cook, 5★