Favorite Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.

	this recipe	typical
liquid	121%	114%
fat	12%	8%
aromatics	14%	20%
vegetables and beans	60%	25%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound andouille sausage (sliced into coins)
145 g	2/3 cup vegetable or canola oil
120 g	1 cup all-purpose flour
240 g	2 large bell peppers (cored and diced)
80 g	2 large celery stalks (diced)
150 g	1 small white onion (peeled and diced)
15 g	5 cloves garlic (minced)
1440 g	6 cups chicken stock
397 g	1 (14 ounce) can fire-roasted tomatoes
280 g	2 cups shredded cooked chicken
	1 cup fresh or frozen chopped okra
	1 tablespoon Creole seasoning
2 g	1 teaspoon dried thyme
1 g	1/2 teaspoon cayenne
3 g	3 bay leaves
454 g	1 pound peeled and deveined raw large shrimp (optional)
	fine sea salt and freshly-cracked black pepper
	white or brown rice (for serving)
	toppings: thinly-sliced green onions and/or chopped fresh parsley

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

“I've eaten gumbo from NO and have made countless times and your recipe stacks up with the best I remember. Although I couldn't get the chocolate color I wanted, it was creamy and smooth. I personally like mine a little more spice but my wife enjoyed it like it” — a cook, 5.0★

“I liked the recipe! it was a helpful guide. I used less roux used 2 tblsp butter and 1 tblsp olive oil and couple of tblspns of flour for roux. i used more tomatoes as I had several from my garden. I used chicken andouille sausage and shrimp. Husband lov” — a cook, 5.0★