Grammy's Kitchen · Gumbo · Seafood Gumbo
One of 129 gumbo recipes we measured
105 cooks on spicysouthernkitchen.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 | 119% | 96% |
| fat | 12% | 6% |
| aromatics | 23% | 21% |
| thickener | 7% | 4% |
| vegetables and beans | 14% | 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.
| 907 g | 2 pounds unpeeled fresh large shrimp |
| 114 g | 1/2 cup butter, divided |
| 1814 g | 2 (32-ounce) cartons chicken broth |
| 454 g | 1 pound andouille sausage, (sliced) |
| 109 g | 1/2 cup vegetable oil |
| 120 g | 1 cup all-purpose flour |
| 320 g | 2 cups finely chopped yellow onion |
| 149 g | 1 cup finely chopped green bell pepper |
| 101 g | 1 cup finely chopped celery |
| 17 g | 2 tablespoons minced garlic |
| 340 g | 1 (12-ounce) bottle amber beer |
| 8 g | 1 tablespoon Cajun seasoning |
| 11 g | 2 teaspoons Worcestershire sauce |
| 2 g | 1 teaspoon dried thyme |
| 2 g | 2 bay leaves |
| 80 g | 1/2 cup green onion tops |
| 25 g | 1/4 cup chopped fresh parsley |
| 454 g | 1 pound lump crabmeat |
| Cooked rice for serving |
Method: 15 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am going to be one of those obnoxious reviewers bc I didn’t make this as is but what I did make turned out AWESOME. Also my first time making gumbo despite living in Louisiana for 14 years now. (Sad.) I don’t eat pork so I skipped the sausage and I used seaf” — a cook
“I really like the components of this, but I add okra (a gluten-free thickener, folks), file…and I blacken the shrimp separately after marinating in blackening seasoning or cajun seasoning & oil. Makes for a gorg presentation. The roux has to be dark, imo. One ” — a cook