Grammy's Kitchen · Gumbo · Authentic New Orleans Style Gumbo
One of 25 gumbo recipes we measured
from tastesbetterfromscratch.com
4,092 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.
| this recipe | typical | |
|---|---|---|
| liquid | 273% | 114% |
| fat | 18% | 8% |
| aromatics | 39% | 20% |
| vegetables and beans | 20% | 25% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour (, a little more may be needed) |
| 145 g | 2/3 cup oil ((vegetable or canola oil)) |
| 40 g | 1 bunch celery (, diced, leaves and all) |
| 120 g | 1 green bell pepper (, diced) |
| 150 g | 1 large yellow onion (, diced) |
| 150 g | 1 bunch green onions (, finely chopped) |
| 1 g | 1 bunch fresh chopped parsley (, finely chopped) |
| 8 g | 2-3 cloves garlic |
| 11 g | 1-2 Tablespoons Cajun seasoning (*) |
| 2160 g | 8-10 cups chicken broth (*, you can add a little chicken bouillon paste to enhance the flavor of your chicken broth.) |
| 340 g | 12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)) |
| Meat from 1 Rotisserie Chicken* | |
| 450 g | 2 cups Shrimp (, uncooked or pre-cooked) |
| hot cooked rice (for serving) |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“First time making gumbo and I am very pleased. The flavor is great! Big hit with my family and co-workers. Yummy!!! Will definitely make again.” — a cook, 5.0★