Grammy's Kitchen · Gumbo · Shrimp and Sausage Gumbo
One of 129 gumbo recipes we measured
37 cooks on www.lecremedelacrumb.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 | 85% | 96% |
| fat | 6% | 6% |
| aromatics | 29% | 21% |
| salt | 1% | 0% |
| thickener | 3% | 4% |
| vegetables and beans | 59% | 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)
Weights computed by us.
| 73 g | 1/3 cup oil |
| 30 g | 1/4 cup flour |
| 960 g | 4 cups chicken or vegetable broth |
| 680 g | 1-2 pounds medium or large shrimp (peeled and de-veined, tails removed) |
| 454 g | 1 pound andouille sausage (sliced) |
| 120 g | 3 stalks celery (chopped) |
| 150 g | 1 medium white or yellow onion (diced) |
| 120 g | 1 red bell pepper (diced) |
| 170 g | 1 6-ounce can tomato paste |
| 8 g | 3 teaspoons minced garlic |
| 425 g | 1 15-ounce can diced tomatoes (including liquid) |
| gumbo seasoning (see below) | |
| 15 g | 2-4 teaspoons hot sauce (preferably Cholula ) |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon paprika |
| 2 g | 1 teaspoon dried Italian seasoning blend ((or sub equal parts dried oregano, dried thyme, and dried basil)) |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon cayenne pepper |
| 1 g | 1/4 teaspoon black pepper |
| 1 g | 1/2 teaspoon crushed red pepper flakes (less for milder heat) |
| 185 g | 1 cup cooked long grain rice (optional) |
| 227 g | 1/2 pound frozen okra (optional) |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Turned out great! I lightly sauté d the onions, peppers and celery. I’m glad I did since the celery was still dente in the final dish. I also sliced and fried the sausage in advance and drained the grease. I didn’t add any hot sauce and it was plenty spicy fo” — a cook, 5★
“Turned out great! I lightly sauté d the onions, peppers and celery. I’m glad I did since the celery was still dente in the final dish. I also sliced and fried the sausage in advance and drained the grease. I didn’t add any hot sauce and it was plenty spicy for” — a cook, 5★