Grammy's Kitchen · Gumbo · Gluten-Free New Orleans-Style Chicken and Sa
One of 129 gumbo recipes we measured
38 cooks on www.thespruceeats.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 132% | 96% |
| fat | 12% | 6% |
| aromatics | 36% | 21% |
| salt | 1% | 0% |
| thickener | 0% | 4% |
| vegetables and beans | 64% | 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.
| 109 g | 1/2 cup vegetable oil (light olive oil and canola oil both work well) |
| 68 g | 1/2 cup gluten-free sweet rice flour (or rice flour) |
| 240 g | 1 1/2 cups onions ( chopped ) |
| 50 g | 1/2 cup celery (chopped) |
| 74 g | 1/2 cup bell pepper (chopped) |
| 80 g | 1/2 cup green onions (sliced) |
| 284 g | 10 ounces okra (1 package frozen okra, sliced ) |
| 1200 g | 5 cups gluten-free chicken stock (fresh or canned) |
| 454 g | 1 pound sliced gluten-free andouille sausage |
| 454 g | 1 pound chicken breast (cooked and shredded) |
| 454 g | 1 pound tomatoes (peeled and chopped, fresh or canned) |
| 6 g | 2 cloves garlic (minced) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon thyme |
| 3 g | 3 bay leaves (remove before serving) |
| 1 g | 1/2 teaspoon cayenne pepper |
| 740 g | 4 cups freshly cooked rice |
| Optional: parsley (for garnish) | |
| Optional: dash Tabasco sauce |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Looks lovely, with a few exceptions. On the Gulf Coast, roux is made with a cup of real butter and a cup of actual flour, whatever type of flour you choose is fine in this case, but not recommended . The roux is the heart of gumbo, if you get it wrong, it’s al” — a cook
“Help. What kind of gluten free flour do you use? When I use brown rice flour or tapioca flour it settles to the bottom., Or after it cools it separates. What am I doing wrong?” — a cook