Easy Chicken and Sausage 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	274%	96%
fat	20%	6%
aromatics	48%	21%
salt	1%	0%
thickener	9%	4%
vegetables and beans	108%	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.

71 g	5 tablespoons butter
30 g	4 tablespoons all-purpose flour
160 g	1 cup sweet onion (chopped)
149 g	1 cup red bell pepper (chopped)
149 g	1 cup yellow bell pepper (chopped)
80 g	2 ribs celery (chopped)
	1 1/2 cups sliced smoked andouille sausage (approximately 3 links)
6 g	2 cloves garlic (minced)
4 g	1 teaspoon dry mustard powder
2 g	1 teaspoon cayenne pepper
3 g	1 1/2 teaspoons paprika
3 g	1 teaspoon garlic powder (or granulated garlic)
2 g	1 teaspoon cajun seasoning (or creole seasoning)
960 g	4 cups chicken stock
350 g	2 1/2 cups cooked chopped chicken
1 g	1 bay leaf
	1 cup frozen okra (chopped)
4 g	1 teaspoon kosher salt
2 g	1 teaspoon black pepper
370 g	2 cups cooked white rice (optional, for serving)

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

“This is a great recipe and I’ve made it for years. Over time I have learned some things and made a few changes: 1) Roux is traditionally made slow and low and takes 1 1/2 to 2 hours to turn the beautiful chocolate color that gives gumbo its distinct flavor” — a cook, 5★

“This is a great recipe and I’ve made it for years. Over time I have learned some things and made a few changes: 1) Roux is traditionally made slow and low and takes 1 1/2 to 2 hours to turn the beautiful chocolate color that gives gumbo its distinct flavor. Tu” — a cook, 5★