Grammy's Kitchen · Gumbo · New Orleans Gumbo
One of 25 gumbo recipes we measured
from therecipecritic.com
1 cooks on therecipecritic.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 | 119% | 114% |
| fat | 18% | 8% |
| aromatics | 64% | 20% |
| vegetables and beans | 27% | 25% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces sliced Andouille sausage (1/2-inch pieces) |
| 420 g | 3 cups shredded cooked chicken |
| 454 g | 1 pound peeled and deveined raw shrimp |
| 218 g | 1 cup vegetable oil |
| 120 g | 1 cup all-purpose flour |
| 240 g | 1 1/2 cups chopped yellow onion (aboud 1 medium onion) |
| 224 g | 1 1/2 cups chopped green bell pepper (about 1 large bell pepper) |
| 101 g | 1 cup chopped celery (about 3-4 large ribs) |
| 17 g | 2 tablespoons minced garlic (about 6 cloves) |
| 1440 g | 6 cups chicken broth |
| 3 g | 3 bay leaves |
| 2 teaspoons Cajun or Creole seasoning (more or less to taste) | |
| 0 g | 1/4 teaspoon dried thyme |
| salt (to taste) | |
| ground black pepper (to taste) | |
| 525 g | 3-4 chopped green onions (optional garnish) |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We loved this. I did cut down the Cajun seasoning to 1/4 teaspoon. Can always put more in but cant take it out ! It was hot enuff for us. I did find a recipe for making the roux in the microwave. It is much quicker. Burned the first batch. So the second batch ” — a cook, 4.0★
“What a great gumbo. Takes a bit of time but well worth the wait.” — a cook, 5.0★