Grammy's Kitchen · Gumbo · Chicken & Sausage Gumbo
One of 129 gumbo recipes we measured
from houseofnasheats.com
3 cooks on houseofnasheats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 65% | 96% |
| fat | 6% | 6% |
| aromatics | 12% | 21% |
| thickener | 5% | 4% |
| vegetables and beans | 6% | 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)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 145 g | 2/3 cup vegetable oil |
| 150 g | 1 large yellow onion (diced) |
| 40 g | 1 bunch celery (diced) |
| 120 g | 1 green bell pepper (diced) |
| 6 g | 2 cloves cloves garlic (minced) |
| 340 g | 3/4 pound fresh or thawed frozen okra (sliced (optional)) |
| 11 g | 1-2 Tablespoons Cajun seasoning |
| 1680 g | 6-8 cups chicken broth |
| 1 g | 1 bunch fresh parsley leaves (finely chopped) |
| 340 g | 12 ounces Andouille sausages (sliced into 1/4-inch thick discs) |
| 1800 g | 1 rotisserie chicken (shredded) |
| 454 g | 1 pound raw shrimp |
| 150 g | 1 bunch green onions (finely chopped) |
| Cooked white rice (for serving) |
Method: 6 steps, published by houseofnasheats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have just one suggestion. In New Orleans we add the trinity to the roux after it is the desired color, and cook it until the vegetables are tender. Add the garlic to the pot and cook until fragrant. Then add the chicken stock and deglaze the pot.” — a cook, 5★
“Wow! This recipe was perfect! So delicious! Thank you for sharing it!” — a cook, 5★