Grammy's Kitchen · Gumbo · Chicken-Andouille Gumbo With Roasted Potatoe
One of 129 gumbo recipes we measured
It ranks #1 of 129 for gravy quality among the gumbo recipes we compared. 6 cooks on www.southernliving.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 100% | 96% |
| fat | 0% | 6% |
| aromatics | 11% | 21% |
| thickener | 7% | 4% |
| vegetables and beans | 16% | 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.
| 454 g | 1 pound andouille sausage, cut into 1/4-inch-thick slices |
| 73 g | 1/2 cup peanut oil |
| 90 g | 3/4 cup all-purpose flour |
| 150 g | 1 large onion, coarsely chopped |
| 120 g | 1 red bell pepper, coarsely chopped |
| 101 g | 1 cup thinly sliced celery |
| 6 g | 2 garlic cloves, minced |
| 5 g | 2 teaspoons Cajun seasoning |
| 0 g | 1/8 teaspoon ground red pepper (optional) |
| 1361 g | 1 (48-oz.) container chicken broth |
| 907 g | 2 pounds skinned and boned chicken breasts |
| Roasted Potatoes | |
| Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce |
Method: 4 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The recipe is not quite what we're used to in South Louisiana. I thought it would be ok when a reviewer said she was from "south of I-10" and it was a great gumbo. I live south of I-10 and have not had success with gumbo so I decided to try this recipe. Howeve” — a cook, 3★
“My grandmother was born in Baton Rouge, and learned how to make this devine Cajun soul food. However, rice instead of potatoes allows more of the flavor to be imbibed. To me it has been a hearty feel good dish that melts in your mouth and satisfying. Take your” — a cook, 5★