Grammy's Kitchen · Gumbo · Favorite Gumbo
One of 129 gumbo recipes we measured
76 cooks on www.gimmesomeoven.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 | 121% | 96% |
| fat | 12% | 6% |
| aromatics | 14% | 21% |
| thickener | 10% | 4% |
| vegetables and beans | 60% | 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.
| 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’m a NOLA girl- (New Orleans for non-native Louisianians reading this lol) born and bred. I was only looking for a picture of gumbo to post lol and came across your recipe. It’s the closest to my own, newrly identical! (Yes I love tomatoes in mine too!) The o” — a cook, 5★
“Just made this terrific recipe. It’s easy and versatile. I rarely make gumbo, probably because the recipe I’ve used before is the one from the Lafayette Junior League cookbook, which is great, but it’s too much of a production. In that recipe and many others, ” — a cook, 5★