Chicken Andouille 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	156%	96%
fat	8%	6%
aromatics	0%	21%
salt	1%	0%
thickener	3%	4%
vegetables and beans	55%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 129 for depth of browning

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

Ingredients

Weights computed by us.

2839 g	12 cups water
1361 g	3 pounds chicken parts
27 g	2 tablespoons vegetable oil
680 g	1.5 pounds okra
109 g	0.5 cup vegetable oil
60 g	0.5 cup all-purpose flour
454 g	1 pound andouille sausage, sliced
794 g	1 (28 ounce) can Italian-style whole peeled tomatoes
120 g	1 green bell pepper, chopped
80 g	2 stalks celery, chopped
6 g	2 cloves garlic, minced
1 g	1 bay leaf
12 g	2 teaspoons salt
2 g	1 teaspoon dried thyme
2 g	1 teaspoon dried basil
2 g	1 teaspoon cayenne pepper
2 g	1 teaspoon ground black pepper
	1 teaspoon file powder

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made a TON of changes based on some of the other reviews. This 3-star review was based on the recipe as given, not as I made it. the biggest thing was the okra. I used fresh (hubby doesn't like frozen). I sauteed it in olive oil. While sauteing the okra fres” — a cook, 3★

“This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato based gumbos before and wanted to stay away from that with this reci” — a cook, 4★