Grammy's Kitchen · Gumbo · Gumbo Fried Rice
One of 129 gumbo recipes we measured
from iowagirleats.com
It ranks #3 of 129 for heat level among the gumbo recipes we compared. 1 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.
| this recipe | typical | |
|---|---|---|
| liquid | 114% | 96% |
| fat | 15% | 6% |
| aromatics | 148% | 21% |
| thickener | 0% | 4% |
| vegetables and beans | 54% | 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.
| 40 g | 3 Tablespoons extra virgin olive oil (divided) |
| 198 g | 7 oz kielbasa or andouille sausage (chopped, Johnsonville recommended) |
| 170 g | 6 oz shrimp (chopped) |
| Creole seasoning | |
| 75 g | 1/2 onion (finely chopped) |
| 120 g | 1 green bell pepper (finely chopped) |
| 80 g | 2 ribs celery (finely chopped) |
| 450 g | 3 green onions (sliced, white and green parts separated) |
| 100 g | 2 eggs |
| 60 g | 1/4 cup chicken broth (optional) |
| 14 g | 1 Tablespoon extra virgin olive oil |
| 20 g | 2 Tablespoons minced onion |
| 2 g | 3/4 teaspoon ground turmeric |
| 1 g | 1/2 teaspoon garlic powder |
| salt and pepper | |
| 185 g | 1 cup long grain white rice |
| 360 g | 1-1/2 cups chicken broth |
Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks so much for posting, we really enjoyed this for dinner tonight! I used 2 tsp of the seasoning and the heat was just right :) The only changes I made were double the sausage and no shrimp, my husband doesn’t care for it, so I had some on the side, and no” — a cook
“In my family, I am notorious for tweaking recipes. I ended up making this entire recipe and following it word for word, and OMG this dish is amazing! Slightly spicy and super duper yummy! My hubby even raved about it (kids are picky eaters, as always) I so lov” — a cook