Grammy's Kitchen · Gumbo · Good New Orleans Creole Gumbo
One of 129 gumbo recipes we measured
from www.allrecipes.com
It ranks #1 of 129 for gravy quality among the gumbo recipes we compared. 1,397 cooks on www.allrecipes.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 | 116% | 96% |
| fat | 0% | 6% |
| aromatics | 6% | 21% |
| acid | 1% | 0% |
| sweetener | 1% | 0% |
| thickener | 5% | 4% |
| vegetables and beans | 33% | 38% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 169 g | 0.75 cup bacon drippings |
| 101 g | 1 cup coarsely chopped celery |
| 150 g | 1 large onion, coarsely chopped |
| 120 g | 1 large green bell pepper, coarsely chopped |
| 6 g | 2 cloves garlic, minced |
| 454 g | 1 pound andouille sausage, sliced |
| 2839 g | 3 quarts water |
| 24 g | 6 cubes beef bouillon |
| 12 g | 1 tablespoon white sugar |
| salt to taste | |
| 15 g | 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste |
| 1 g | 0.5 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste |
| 4 g | 4 bay leaves |
| 1 g | 0.5 teaspoon dried thyme leaves |
| 411 g | 1 (14.5 ounce) can stewed tomatoes |
| 170 g | 1 (6 ounce) can tomato sauce |
| 4 teaspoons file powder, divided | |
| 28 g | 2 tablespoons bacon drippings |
| 567 g | 2 (10 ounce) packages frozen cut okra, thawed |
| 30 g | 2 tablespoons distilled white vinegar |
| 454 g | 1 pound lump crabmeat |
| 1361 g | 3 pounds uncooked medium shrimp, peeled and deveined |
| 32 g | 2 tablespoons Worcestershire sauce |
Method: 9 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Having spent many years in Louisiana I cooked many Cajun dishes. I was looking for a good Creole for style gumbo and happened on this recipe. I followed it pretty much to a T, with the exception of not cooking the shrimp 45 minutes. Please please please don't ” — a cook, 5★
“I have been using this recipe for YEARS and people swear I have New Orleans heritage (lol). The recipe as written is AMAZING but I made a few modifications to enhance this masterpiece.Place 2 pounds of chicken breast in a pressure cooker with 3 cups of water a” — a cook, 5★