Grammy's Kitchen · Gumbo · Vegetarian Gumbo
One of 25 gumbo recipes we measured
21 cooks on www.gimmesomeoven.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 114% |
| fat | 0% | 8% |
| aromatics | 0% | 20% |
| vegetables and beans | 0% | 25% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup butter (or oil) |
| 80 g | 2/3 cup all-purpose flour |
| 240 g | 2 medium red bell peppers (cored and diced) |
| 80 g | 2 celery stalks (diced) |
| 150 g | 1 small white onion (peeled and diced) |
| 1 cup fresh or frozen chopped okra | |
| 15 g | 5 cloves garlic (minced) |
| 720 g | 3 cups vegetable stock |
| 1 small head of cauliflower (cored and chopped into florets) | |
| 454 g | 1 pound (16 ounces) baby bella or button mushrooms (diced) |
| 397 g | 1 (14 ounce) can fire-roasted tomatoes |
| 5 g | 2 teaspoons Creole or Cajun seasoning |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/2 teaspoon cayenne (or more/less to taste) |
| 1 g | 1 bay leaf |
| fine sea salt and freshly-cracked black pepper (to taste) | |
| optional topping: thinly-sliced green onions |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely delicious! I went with the "using seafood" suggestion as we are pescatarian and used seafood stock (instead of veggie). I still used all of the veggies except cauliflower. About five minutes before we were ready to eat I threw in a pound” — a cook, 5.0★
“Good start but I think the recipe needs a few edits. The recipe says to start melting the butter at medium high heat and then add the flour. I had to lower my heat all the way to low as it was burning/cooking too quickly. I also added atleast a another cup of ” — a cook, 4.0★