Shrimp & 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	121%	96%
fat	7%	6%
aromatics	20%	21%
thickener	4%	4%
vegetables and beans	79%	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.

57 g	4 tbsp. unsalted butter
30 g	1/4 c. all-purpose flour
150 g	1 small yellow onion, chopped
120 g	1 medium green bell pepper, seeds and ribs removed, chopped
80 g	2 stalks celery, finely sliced
340 g	12 oz. andouille sausage, sliced into 1/2" rounds
6 g	2 cloves garlic, finely chopped
8 g	1 tbsp. Cajun seasoning (without salt)
	Kosher salt
	Freshly ground black pepper
960 g	4 c. low-sodium chicken broth
425 g	1 (15-oz.) can fire-roasted diced tomatoes
1 g	1 bay leaf
454 g	1 lb. medium shrimp, peeled, deveined
	3 scallions, sliced
	Cooked white rice, for serving

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

“<p>I absolutly love gumbo. All the variations of it. I don't care if you add tomatoes or add okra. My favorite version has okra and that's what thickens it. I leave out the tomatoes most of the time but still love it with. My rue however has never be” — a cook, 4★

“First time making gumbo. I've made a lot of "fish stew" over the years using a basic recipe i learned watching my great uncle from South Carolina make it with what he caught himself, but never real gumbo. But Picsweet makes "Gumbo Vegetables" and I'd been w” — a cook, 5★