Shrimp and Sausage 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	10%	6%
aromatics	13%	21%
thickener	5%	4%
vegetables and beans	103%	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.

454 g	1 pound andouille sausage (or another smoked sausage ), sliced
109 g	1/2 cup plus 5 teaspoons vegetable oil, divided
	chicken broth
822 g	2 (14 1/2-ounce) cans diced tomatoes
60 g	1/2 cup all-purpose flour
150 g	1 large onion, chopped
101 g	1 cup chopped celery
120 g	1 red bell pepper, chopped
120 g	1 yellow bell pepper (or green bell pepper), chopped
	1 1/2 cups sliced okra, fresh or frozen and thawed
2 g	1 teaspoon Creole or Cajun seasoning
1 g	1 bay leaf
680 g	1 to 1 1/2 pounds medium shrimp, peeled and deveined
	Salt, to taste
	Freshly ground black pepper, to taste
	1 teaspoon file powder, optional
370 g	2 cups cooked hot rice, for serving
	Chopped fresh parsley or green onion tops, optional

Method: 11 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I'm curious why this is saying the shrimp will cook in 15-20 minutes, when every other recipe for sausage and shrimp gumbo I've been reading says it should take shrimp anywhere from 2 to 6 minutes (but 2 minutes sounds low...) to properly cook in a gumbo -incl” — a cook

“Coming from a lifelong resident of southeast Louisiana, if your gumbo comes out orange, you did something terribly wrong. Try cooking your roux much longer until the color of milk chocolate, or at least peanut butter. Also, I know few people that use tomatoes.” — a cook