Grammy's Kitchen · Gumbo · Crockpot Gumbo with Chicken, Sausage, and Sh
One of 129 gumbo recipes we measured
12 cooks on www.theseasonedmom.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 53% | 96% |
| fat | 6% | 6% |
| aromatics | 42% | 21% |
| thickener | 3% | 4% |
| vegetables and beans | 56% | 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.
| 30 g | 1/4 cup all-purpose flour |
| 54 g | 1/4 cup vegetable oil |
| 454 g | 1 lb. boneless, skinless chicken thighs ((or substitute with chicken breast)) |
| 227 g | 1/2 lb. andouille, kielbasa, or other smoked sausage, sliced into rounds |
| 411 g | 1 (14.5 oz) can diced tomatoes, not drained |
| 75 g | 1/2 of a large onion, diced |
| 60 g | 1/2 of a green bell pepper, seeded and diced |
| 40 g | 1 celery rib, diced |
| 6 g | 2 cloves garlic, minced or pressed |
| 1 g | 1 bay leaf |
| 2 teaspoons Cajun or Creole seasoning | |
| 1 g | 1/2 teaspoon sweet paprika |
| 1 g | 1/2 teaspoon dried thyme ((or 1 teaspoon fresh thyme leaves) |
| 1 g | 1/2 teaspoon dried oregano |
| 480 g | 2 cups chicken broth or chicken stock |
| 227 g | 1/2 lb. raw shrimp, peeled and deveined |
| 300 g | 2 green onions (white and green parts), chopped |
| 12 g | 2 tablespoons chopped fresh parsley, plus extra for garnish |
| Kosher salt and ground black pepper, to taste | |
| Cayenne or hot sauce, to taste | |
| Cooked white rice, for serving |
Method: 7 steps, published by www.theseasonedmom.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m giving it a 4 Star because based on the concept, it seems to be an easy way to create a gumbo feast. The reason for not giving it 5 Stars is due to you need to understand the Ten Commandments of NOL Gumbo, and one in particular is -“Thou Shalt Never Use To” — a cook, 4★
“Hi Lesa! We recommend making the entire dish in advance if you want to store it for later. Allow cooked gumbo to cool to room temperature. Store in an airtight container in the fridge for 1-2 days or in the freezer for up to 3 months. Reheat the crockpot gumbo” — a cook