Grammy's Kitchen · Gumbo · The Best Spicy Weekend Gumbo + Brown Rice
One of 25 gumbo recipes we measured
from pinchofyum.com
29 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 25.
| this recipe | typical | |
|---|---|---|
| liquid | 151% | 114% |
| fat | 11% | 8% |
| aromatics | 2% | 20% |
| vegetables and beans | 100% | 25% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
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.
“The only time I've ever had gumbo was when I was in the New Orleans-themed area of Disneyland and ate one of those bread bowls with the spicy gumbo inside. It was delicious, but man, what a heavy dish, right? I love that yours has a mix of shrimp and chicken s” — a cook, 5.0★
“I am embarrassed. I have lived in the south all my life and haven't even had gumbo more than twice in my life...let a lone made it 0_0 This looks like the version I need to make happen STAT and no longer shame my fellow southerners.” — a cook, 5.0★