Cook-The-Enemy 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	141%	96%
fat	16%	6%
aromatics	28%	21%
salt	1%	0%
thickener	9%	4%
vegetables and beans	50%	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.

218 g	1 cup canola oil
120 g	1 cup (about 4 1/4 oz.) all-purpose flour
680 g	1 1/2 lb. andouille sausage, sliced (about 4 1/2 cups)
368 g	2 1/2 cups chopped yellow onion (from 1 large [13 oz.] onion)
454 g	2 cups chopped green bell peppers (from 2 medium [1 lb. total] peppers)
227 g	1 1/2 cups chopped celery (from 3 to 4 large [about 8 oz. total] celery stalks)
18 g	6 large garlic cloves, minced (about 1 1/2 Tbsp.)
1920 g	8 cups unsalted chicken stock
8 g	2 tsp. kosher salt
4 g	2 tsp. dried thyme
1 g	1/4 to 1/2 tsp. cayenne pepper, to taste
3 g	3 bay leaves
454 g	1 lb. frozen cut okra
680 g	1 1/2 lb. medium peeled and deveined raw shrimp
	Hot cooked rice

Method: 4 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve used this recipe several times with some mods. It’s my go to guide for great tasting gumbo. I do not add shrimp it’s too much work for me. Also, no okra because I don’t like it but my sister cooks a little on the side and adds it to her bowl. The next tim” — a cook, 4★

“There are only two of us so I cut this recipe in half. I used 1/4 cup oil plus 1T butter and 1/2 cup flour for half the recipe. It is good. Not five star worthy but reducing oil helped. I also added a can of diced tomatoes and browned my vegetables in the roux” — a cook, 4★