Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	285%	96%
fat	20%	6%
aromatics	78%	21%
salt	0%	0%
thickener	14%	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)

Ingredients

Weights computed by us.

164 g	3/4 cup vegetable oil (plus an extra 1 Tbsp, (divided) $0.54)
383 g	13.5 oz. andouille sausage (cut in 1/2 inch rounds, $3.47)
454 g	1 lb. chicken thighs (boneless, skinless, cubed 1-inch, $3.62)
15 g	2 Tbsp Creole or Cajun seasoning (divided, $0.49*)
120 g	1 cup all-purpose flour ($0.18)
350 g	1 onion (diced, (350g, about 2 cups) $0.48)
230 g	1 green pepper (diced, (230g, about 1.5 cups) $0.86)
220 g	3 ribs celery (sliced, (220g, about 1.5 cups) $0.55)
6 g	2 garlic cloves (minced, (1 Tbsp) $0.08)
340 g	12 oz. frozen okra ($2.09**)
2 g	1 tsp dried thyme ($0.10)
3 g	3 bay leaves ($0.30)
2 g	1/4 tsp salt ($0.01)
1 g	1/4 tsp black pepper (freshly cracked, $0.04)
1440 g	6 cups chicken broth ($0.78***)
30 g	2 Tbsp hot sauce ($0.23****)
0 g	1/4 bunch fresh parsley (chopped, $0.27)
300 g	2 green onions (sliced, $0.20)
370 g	2 cups rice (uncooked, $0.77)
946 g	4 cups water ($0.00)

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

“Wow!!! This is what gumbo is supposed to be! It's not fast, but it is economical and once you taste this, you will never go back to those wannabe gumbo recipes. My changes were to use diced chicken breast, add 12 oz of peeled and deveined shrimp during the las” — a cook, 5★

“Ok I think two hours is way too long as I ended up burning my roux causing the gumbo to be super bitter. Everyone’s stove will be different so gotta be mindful of that” — a cook, 3★