Chicken, Sausage, and Shrimp 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	96%	96%
fat	12%	6%
aromatics	18%	21%
thickener	7%	4%
vegetables and beans	66%	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.

120 g	1 cup all-purpose flour
218 g	1 cup vegetable oil (plus 1 tablespoon)
120 g	3 ribs celery (diced)
300 g	2 large yellow onions (diced)
240 g	2 large green bell peppers (seeded and diced)
15 g	5 cloves garlic (minced)
	2 teaspoons creole seasoning
1680 g	6 to 8 cups chicken stock
2 g	2 bay leaves
2 g	1 teaspoon dried thyme
794 g	2 (14-ounce) cans diced tomatoes
454 g	1 pound andouille or cajun smoked sausage (sliced)
840 g	6 cups shredded cooked chicken*
454 g	1 pound okra** (trimmed and chopped; frozen works, too)
	salt
	pepper
454 g	1 pound large shrimp, peeled and deveined***
	cooked white rice, sliced green onion, and hot sauce for serving

Method: 9 steps, published by southernbite.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi! It’s Erica again (March 2023). It took me a while, but I finally made this again. Thanks for the advice on seasoning amounts. I upped the salt a bit since I used homemade stock and I don’t add salt to it. I increased the Cajun seasoning a little as well. I” — a cook, 5★

“So let me start by saying I was born and raised near South Louisiana. So gumbo is something I've enjoyed most of my life. My 15 year old son (who never does anything remotely cooking-related, isn't from there, and is a very picky eater) randomly came to me las” — a cook, 5★