Chicken 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	202%	96%
fat	11%	6%
aromatics	34%	21%
thickener	10%	4%
vegetables and beans	24%	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.

227 g	8 oz. andouille sausage, quartered lengthwise and sliced 1/4-in. thick (2 cups)
723 g	3 (8- to 9-oz. each) boneless, skinless chicken breasts
109 g	1/2 cup vegetable oil
92 g	3/4 cup (about 3 1/4 oz.) all-purpose flour
227 g	1 medium-size (8 oz.) yellow onion, chopped (about 1 cup)
198 g	1 small (7 oz.) green bell pepper, chopped (about 3/4 cup)
28 g	1 medium-size (1 oz.) celery stalk, chopped (about 1/2 cup)
12 g	4 small garlic cloves, finely chopped (about 1 Tbsp.)
1920 g	8 cups chicken stock, warmed
2 g	2 dried bay leaves
16 g	1 Tbsp. Worcestershire sauce
8 g	1 Tbsp. Cajun seasoning
6 g	1 Tbsp. chopped fresh thyme or 1 1/2 tsp. dried thyme
15 g	1 Tbsp. hot sauce, plus more for serving
	Kosher salt, to taste
85 g	4 (3/4-oz. each) scallions, chopped (about 1 cup), plus more for serving
	1 tsp. filé powder
	Hot cooked rice, for serving

Method: 13 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I haven't made this recipe yet, I just made a big pot of Chicken Andouille Gumbo last week. This is a solid recipe and mine is very similar, however it takes longer than 20–25 minutes to get a good dark roux without burning it, and using a whisk will leave edg” — a cook, 4★

“Great idea for post Thanksgiving leftover turkey. Temp to make roux ( oil and flour) was way too high . Roux should be chocolate ( milk or dark) colored, but take at least 20 minutes and consistency of wall paper paste to receive onions and veggies. Mine was y” — a cook, 3★