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	265%	96%
fat	12%	6%
aromatics	36%	21%
salt	1%	0%
thickener	7%	4%
vegetables and beans	7%	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.

109 g	1/2 cup vegetable oil
60 g	1/2 cup all purpose flour (or 3/4 cup, if you like a thicker gumbo)
160 g	1 cup chopped onion
160 g	1 cup chopped green onions (about 8)
37 g	1/4 cup chopped green bell pepper
25 g	1/4 cup chopped celery
8 g	1 tbsp minced garlic (3 to 4 cloves)
1 g	1/2 tsp minced Scotch Bonnet pepper (or to taste)
2 g	1 tsp dried thyme
12 g	2 tsp salt (or to taste)
1 g	1/2 tsp black pepper
1 g	1/2 tsp cayenne pepper
2400 g	2 1/2 quarts chicken stock (or fish stock or combo of both)
1 g	1 bay leaf
454 g	1 lb fresh or frozen okra (sliced 1/4 inch thick)
454 g	1 lb shrimp (peeled and deveined)
	1 pint shucked oysters
454 g	1 lb claw crabmeat (picked over)
	Hot cooked rice (for serving)
25 g	1/4 cup minced fresh parsley

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

“WE add shrimp at the end to keep them from getting tough. For good looks we sometime add crab claws. (We call them crab fingers). I know that probably is not available everywhere. We only use fresh blue crab and fresh gulf shrimp. Green onion tops at the end r” — a cook

“I’m going to try this with a dry roux, where you simply brown the flour in an oven, without oil. Supposed to taste as good, without the risk of burning (you do still have to pay attention) and less oil…..which I suppose is a good thing. Shall see. Love your si” — a cook