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	25%	96%
fat	1%	6%
aromatics	3%	21%
thickener	1%	4%
vegetables and beans	2%	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.

454 g	1 pound Andouille sausages (cut into 1/4-inch slices)
7200 g	4 boneless, skinless chicken breasts
54 g	1/4 cup vegetable oil
60 g	1/2 cup all-purpose flour
150 g	1 medium onion (peeled and chopped)
120 g	1 small green bell pepper (stemmed, seeded, and chopped (about 1/2 cup))
40 g	1 celery rib (chopped (about 1/2 cup))
1920 g	8 cups chicken broth
9 g	3 cloves garlic (minced)
5 g	2 teaspoons Cajun Seasoning ((see note 1))
2 g	2 bay leaves
1 g	1/2 teaspoon dried thyme ((or 1 teaspoon fresh))
40 g	1/4 cup green onions (chopped (white and green parts))
12 g	2 tablespoons minced fresh parsley
	cooked rice (and hot sauce, for serving)

Method: 6 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Lisa, thank you soo much for your attention to detail. The video is not accurate. It should be 20 to 30 minutes. While seconds is fine and would create a lighter roux, the darker roux written in the recipe is more correct for this recipe. So sorry about tha” — a cook

“I added a bit of Gumbo Filé to thicken mine. Love Andouille sausage. For a bit less spice, simmer the sausage in some water first for a little bit. Add the hot sauce to taste upon serving. Yum.” — a cook, 5★