Slow-Cooker Leftover Turkey and Andouille 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	0%	6%
aromatics	0%	21%
thickener	0%	4%
vegetables and beans	0%	38%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 129 for gravy quality
• #2 of 129 for depth of browning

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

54 g	1/4 cup, plus 1 tablespoon, vegetable or light olive oil, divided
40 g	1 stalk celery, finely chopped
120 g	1 medium green bell pepper, seeded finely chopped
150 g	1 medium onion, finely chopped
12 g	4 cloves garlic, minced
60 g	1/2 cup all-purpose flour
960 g	1 quart homemade or store-bought low-sodium chicken or turkey stock
	2 cups cooked turkey meat, preferably a mix of dark and light
	1 cup chopped andouille or other smoked sausage
32 g	2 tablespoons Worcestershire sauce
38 g	2 1/2 tablespoons Louisiana-style hot sauce, such as Crystal
2 g	1 teaspoon cayenne pepper
8 g	1 tablespoon Cajun seasoning
3 g	3 sprigs fresh thyme
2 g	2 bay leaves
	Kosher salt and freshly ground black pepper
370 g	2 cups cooked, long-grain white rice

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