Chicken and Andouille Sausage 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	154%	96%
fat	9%	6%
aromatics	86%	21%
thickener	7%	4%
vegetables and beans	22%	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.

680 g	1.5 pounds andouille sausage, sliced
567 g	4 (5 ounce) boneless, skinless chicken breast halves
109 g	0.5 cup canola oil
90 g	0.75 cup all-purpose flour
160 g	4 stalks celery, sliced
150 g	1 large onion, chopped
120 g	1 medium green bell pepper, chopped
18 g	6 cloves garlic, minced
1920 g	2 quarts hot chicken broth
16 g	1 tablespoon Worcestershire sauce
	2 teaspoons Creole seasoning
2 g	1 teaspoon dried thyme
2 g	1 teaspoon red pepper flakes
2 g	2 bay leaves
900 g	6 stalks green onions, sliced
	1 teaspoon gumbo file powder, or to taste
370 g	2 cups hot cooked rice

Method: 8 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I opted for hot sauce instead of pepper flakes and it came out great! The steps are very well written. Thank you, @VMB!!” — a cook, 5★

“Huge hit. Added a little more seasoning but family loved it!” — a cook, 5★