Shrimp & Okra 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	500%	96%
fat	16%	6%
aromatics	34%	21%
salt	2%	0%
thickener	0%	4%
vegetables and beans	0%	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.

72 g	0.33 cup canola oil
340 g	2 12-ounce bags frozen cut okra
150 g	1 medium yellow onion, diced
3 g	1 teaspoon minced garlic
8 g	2 teaspoons kosher salt
1 g	0.5 teaspoon ground pepper
1 g	0.5 teaspoon cayenne pepper
946 g	4 cups water
	0.5 teaspoon liquid smoke
1320 g	5.5 cups low-sodium chicken, vegetable or seafood broth or stock
454 g	1 pound raw Gulf shrimp (31-40 count), peeled and deveined
740 g	4 cups hot cooked rice
	Hot sauce, preferably Louisiana or Crystal (optional)

Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The recipe seemed like it would be good, but i just wasn't sure how to rate it. I know that a lot of cultures have takes on similar recipes, but gumbo in the United States is not originally French, Cajun, or from Cameroon in it's origin. It was a Cherokee dish” — a cook, 3★

“My mother only cooked this version of Gumbo. From being enslaved until 5 generations later when I was born, a similar authentic recipe was handed down in my family. Gumbo is Okra. It is not necessary to prepare a roux but people often do. Gumbo is authenticall” — a cook, 5★