Shrimp Gumbo with Andouille Sausage

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	85%	96%
fat	0%	6%
aromatics	67%	21%
thickener	8%	4%
vegetables and beans	21%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 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.

73 g	1/2 cup (120 ml) peanut oil, or other vegetable oil
90 g	1/2 cup plus 2 tablespoons (90 g) all-purpose flour
120 g	1 green bell pepper, chopped
150 g	1 medium onion, chopped
120 g	3 celery stalks, chopped
12 g	4 garlic cloves, minced
8 g	1 tablespoon Cajun seasoning
960 g	1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note)
11 g	2 teaspoons Worcestershire sauce
225 g	8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds
907 g	2 pounds (907 g) shrimp, peeled and deveined
	Salt and pepper to taste
600 g	3-5 green onions, white and green parts, chopped
	Filé powder (optional)
	Hot sauce (such as Tabasco) to taste

Method: 7 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Light or dark, "wet" or "dry"My sweetheart's family is from Louisiana and while it's true that "first, you make a roux" is the beginning of nearly all their traditional recipes, his aunt says she now often makes a "dry" roux, as traditional but less often used” — a cook

“Start Making my seafood gumbo using shrimp heads & shells, crab shells and bits,pieces of snapper. they go in stockpot with water& a few peppercorns to simmer for a bit for fish stock. Use a bit of lard and a bit of saved bacon fat with flour to make roux in c” — a cook