Grammy's Kitchen · Gumbo · Seafood Gumbo
One of 129 gumbo recipes we measured
from www.chilipeppermadness.com
21 cooks on www.chilipeppermadness.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 | 25% | 96% |
| fat | 12% | 6% |
| aromatics | 12% | 21% |
| salt | 1% | 0% |
| thickener | 7% | 4% |
| vegetables and beans | 15% | 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.
| 164 g | 3/4 cup vegetable oil (peanut oil is great here) |
| 90 g | 3/4 cup all-purpose flour |
| 150 g | 1 large onion (chopped) |
| 120 g | 1 large bell pepper (chopped) |
| 30 g | 2 jalapeno peppers (chopped (optional)) |
| 80 g | 2 celery stalks (chopped) |
| 12 g | 4 cloves garlic (chopped) |
| 2 cups okra (chopped) | |
| 340 g | 12 ounces amber beer ((optional - you can use extra stock instead)) |
| 5 cups seafood stock (use 4-6, depending on how thin you’d like your finished gumbo) | |
| 8 g | 1 tablespoon Cajun seasoning blend (or more, as desired) |
| 8 g | 1 tablespoon cayenne powder (optional, for more heat) |
| 12 g | 2 teaspoons salt |
| 1 g | 1/2 teaspoon dried thyme |
| 2 g | 2 bay leaves |
| 11 g | 2 teaspoons Worcestershire sauce |
| 5 g | 1 teaspoon hot sauce (or more to your preference, use your favorite!) |
| 50 g | 1/2 cup freshly chopped parsley |
| 454 g | 1 pound medium shrimp (peeled and deveined) |
| 454 g | 1 pound white fish (use red snapper, grouper, catfish, whatever is available to you) |
| 454 g | 1 pound lump white crab meat |
| 227 g | 1/2 pound smoked oysters (Or use freshly shucked if you can get them) |
| Cooked white rice (fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce) |
Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make Gumbo often, and seafood gumbo is my favorite. This is pretty much how I make mine (all except the beer part, I'm sure to try that next). For those of you that don't want to use/don't like okra try this: when the roux is the color you want and still scr” — a cook, 5★
“I made this to bring to our Thanksgiving potluck at work. It was held on a Friday, and our CFO is VERY Catholic and said he would be skipping the event as he only eats fish on Fridays. I told him "hold on now, come to the event and I'll figure something out fo” — a cook, 5★