Seafood 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	0%	96%
fat	73%	6%
aromatics	143%	21%
salt	3%	0%
thickener	0%	4%
vegetables and beans	386%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #4 of 129 for heat level
• #127 of 129 for depth of browning
• #129 of 129 for gravy quality

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1 g	0.5 teaspoon ground cayenne pepper
1 g	0.5 teaspoon ground white pepper
1 g	0.5 teaspoon ground black pepper
3 g	1.5 teaspoons paprika
1 g	0.5 teaspoon dried thyme
1 g	0.5 teaspoon dried oregano
1 g	1 bay leaf, crushed
6 g	1 teaspoon salt
164 g	0.75 cup vegetable oil
202 g	2 cups chopped celery
320 g	2 cups chopped onion
298 g	2 cups chopped green bell pepper
3 g	1 teaspoon minced garlic
	3 tablespoons file powder
5 g	2 teaspoons hot pepper sauce
368 g	1.5 cups tomato sauce
	7 cups fish stock
	2 cups shucked oysters
225 g	1 cup crabmeat
454 g	1 pound small shrimp - peeled and deveined, shells reserved for stock

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I'm not a big fan of oysters, so omitted those. I added some spicy Andouille sausage in its place. I had problems finding chunk crab meat...only shredded which I added and crab legs which I was not going to shuck just to put in the pot. (I'd rather eat it stra” — a cook, 4★

“This is a great recipe... if you substitute some creole traditions. Take the time to make a roux instead of using the oil and tomato paste. A roux only takes an extra fifteen to twenty minutes to make and will add a depth of flavor lacking in this recipe's ins” — a cook, 3★