The Best Spicy Weekend Gumbo + Brown Rice

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	151%	96%
fat	11%	6%
aromatics	2%	21%
thickener	8%	4%
vegetables and beans	100%	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.

	1 quick swish of olive oil
15 g	5 cloves garlic, minced
30 g	2 hot peppers like serrano or jalapeño, minced
	4 cups mirepoix*
	2 cups additional chopped veggies (optional)
22 g	3 tablespoons cajun seasoning mix
794 g	1 28-ounce can fire roasted diced tomatoes
720 g	3 cups chicken or vegetable broth
340 g	12 ounces Andouille sausage, sliced
454 g	1 lb. raw tail-off shrimp
85 g	6 tablespoons butter
60 g	1/2 cup flour
480 g	2 cups milk or chicken broth
	heavy pinch of salt

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

“Marcy Hi Lindsay – Love your blog and this recipe looks amazing. I haven’t made gumbo in years but this is going to change soon ! Just an FYI that most chicken sausage – including Aidells – using pork casings. Since I don’t eat pork (besides this seems somewha” — a cook

“Jess OMG you had me laughing so hard at: “Here’s the thing – I am not from the South (this is where they eat gumbo, right? )” I am from the south, and I firmly believe that you can eat gumbo anywhere! I’m glad you tried it and liked it! Also, I suppose you don” — a cook