Grammy's Kitchen · Gumbo · Gumbo
One of 25 gumbo recipes we measured
from www.momontimeout.com
It ranks #2 of 25 for tenderness among the gumbo recipes we compared. 9 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.
| this recipe | typical | |
|---|---|---|
| liquid | 81% | 114% |
| fat | 14% | 8% |
| aromatics | 31% | 20% |
| salt | 1% | 0% |
| vegetables and beans | 16% | 25% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons vegetable oil |
| 680 g | 1 to 1 1/2 pounds boneless skinless chicken thighs (cut into 1-inch pieces (or chicken breasts)) |
| 170 g | 3/4 cup salted butter |
| 90 g | 3/4 cups all-purpose flour |
| 120 g | 3 celery stalks (diced) |
| 150 g | 1 yellow onion (diced) |
| 120 g | 1 green bell pepper (de-seeded and diced) |
| 11 g | 1 1/2 tablespoons Cajun seasoning |
| 12 g | 2 teaspoons garlic salt |
| 1200 g | 5 cups low sodium chicken broth |
| 340 g | 12 ounces andouille sausage (sliced) |
| 454 g | 1 pound raw large shrimp (peeled, deveined, tail off (~ 16-20 shrimp)) |
| 300 g | 2 green onions (thinly sliced, optional garnish) |
Method: 11 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.