Classic Gumbo with Andouille Sausage & Shrimp

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	123%	96%
fat	7%	6%
aromatics	24%	21%
sweetener	0%	0%
salt	0%	0%
thickener	7%	4%
vegetables and beans	15%	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.

95 g	7 tablespoons vegetable oil, (divided)
680 g	1 1/2 pounds smoked Andouille sausage ((see note))
90 g	3/4 cup all-purpose flour
240 g	1 1/2 cups chopped yellow onions, (from one large onion)
80 g	2 stalks celery, (diced)
120 g	1 red bell pepper, (seeded and diced)
1680 g	7 cups low-sodium chicken broth
33 g	2 tablespoons tomato paste
6 g	1 teaspoon salt
4 g	1 teaspoon sugar
1 g	1/4 teaspoon cayenne pepper ((optional))
	2 1/2 teaspoons Creole seasoning, (such as Emeril's Essence or Tony Cachere's)
2 g	1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
2 g	2 bay leaves
680 g	1 1/2 pounds large shrimp, (peeled and deveined)
50 g	1/2 cup chopped scallions, white and green parts, (from about 4 scallions)
	Cooked white rice, (for serving)

Method: 8 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks so much for this great recipe, Jenn! I made it for a Mardi Gras party at work. Since there was a shellfish allergy, I decided to try it with 3 lbs of bone-in chicken thighs and the Andouille sausage which I cooked separately in a large heavy pot in a tb” — a cook, 5★

“It sounds like this is a delicious recipe. But the authenticity of gumbo from the Acadiana region ( 8 parish area) of Louisiana comes from the simplicity of the recipe. The Acadians (Cajuns), for the most part, do not use celery, thyme, paprika, bay leaves, or” — a cook