Day-After-Thanksgiving Turkey 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	159%	96%
fat	12%	6%
aromatics	19%	21%
thickener	7%	4%
vegetables and beans	31%	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.

109 g	1/2 cup vegetable oil
60 g	1/2 cup all-purpose flour
160 g	4 celery stalks, finely chopped (about 1 cup)
120 g	1 green bell pepper, finely chopped (about 1 1/4 cups)
150 g	1 yellow onion, finely chopped (about 1 1/4 cups)
18 g	6 garlic cloves, minced (about 2 Tbsp.)
	1/2 Scotch bonnet chile, seeded and finely chopped (about 1 tsp.)
8 g	1 Tbsp. Cajun seasoning (such as Cajun Two Step)
4 g	2 tsp. chopped fresh thyme
1 g	1/2 tsp. black pepper
1440 g	6 cups chicken or turkey stock, warmed
454 g	1 lb. pork andouille sausage, sliced
	2 cups sliced fresh or thawed frozen okra
1 g	1 dried bay leaf
454 g	1 lb. cooked Cajun Turkey, coarsely shredded (about 4 cups)
	Hot cooked rice
	Sliced scallions
	Hot sauce

Method: 3 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The roux method was a disaster, the flour burns immediately upon adding to the smoking hot oil. I had always been taught that roux was made “low and slow” to keep the flour from burning but thought I would try the method in the recipe. I had to throw out the b” — a cook, 3★

“Made after Thanksgiving as it says, had to add a 1/2 cup more vegetable oil to keep it from burning. I was also meal prepping so I accidentally added carrots to it, used an orange bell pepper because I like its flavor better & omitted the okra. Very delici” — a cook, 4★