Grammy's Kitchen · Gumbo · Chicken Gumbo
One of 25 gumbo recipes we measured
from www.culinaryhill.com
13 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.
| this recipe | typical | |
|---|---|---|
| liquid | 25% | 114% |
| fat | 1% | 8% |
| aromatics | 3% | 20% |
| vegetables and beans | 2% | 25% |
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 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.
“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, 5.0★
“Delicious! I did add okra to thicken and since we like okra. Also replaced green with a red pepper since that is what we had. Made the creole seasoning with 1/2 smoked & 1/2 sweet paprika.” — a cook, 5.0★