New Orleans 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	119%	96%
fat	18%	6%
aromatics	64%	21%
thickener	10%	4%
vegetables and beans	27%	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.

340 g	12 ounces sliced Andouille sausage (1/2-inch pieces)
420 g	3 cups shredded cooked chicken
454 g	1 pound peeled and deveined raw shrimp
218 g	1 cup vegetable oil
120 g	1 cup all-purpose flour
240 g	1 1/2 cups chopped yellow onion (aboud 1 medium onion)
224 g	1 1/2 cups chopped green bell pepper (about 1 large bell pepper)
101 g	1 cup chopped celery (about 3-4 large ribs)
17 g	2 tablespoons minced garlic (about 6 cloves)
1440 g	6 cups chicken broth
3 g	3 bay leaves
	2 teaspoons Cajun or Creole seasoning (more or less to taste)
0 g	1/4 teaspoon dried thyme
	salt (to taste)
	ground black pepper (to taste)
525 g	3-4 chopped green onions (optional garnish)

Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We loved this. I did cut down the Cajun seasoning to 1/4 teaspoon. Can always put more in but cant take it out ! It was hot enuff for us. I did find a recipe for making the roux in the microwave. It is much quicker. Burned the first batch. So the second batch ” — a cook, 4★

“My very first time making Gumbo, Mine came out great!! I split mine in 2 portions in order to give my daughter the veggie version. The only diffrent I did was microwave my shrimp peel for 3 min to get the shrimp flavor in my veggie broth. Other than that I fol” — a cook