componentHistory unverifiedscratch: kitchen
Gumbo base
gumbo-base · stew · American
About
Dark roux with the trinity and stock for Louisiana gumbo.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Uses
- Brown roux 100 g
- Diced onion 100 g
- Diced bell pepper 80 g
- Diced celery 60 g
- Classic chicken stock 700 g
- Andouille 150 g
- Okra 100 g
Preparations used
Used in
Similar in this layer
- Fabada base 0.53
- Hot and sour broth 0.53
- Tagine base 0.51
- Mercimek base 0.51
- Home velouté 0.51
- Rice congee 0.50
- Classic French velouté 0.49
- Quick pho broth 0.48
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 437.5 g Waterpath gumbo-base → chicken-stock-classic → water
- 218.8 g Chicken bonespath gumbo-base → chicken-stock-classic → chicken-bones
- 150.0 g Andouillepath gumbo-base → andouille
- 100.0 g Yellow onionpath gumbo-base → diced-onion → yellow-onion
- 100.0 g Okrapath gumbo-base → okra
- 80.0 g Bell pepperpath gumbo-base → diced-bell-pepper → bell-pepper
- 60.0 g Celerypath gumbo-base → diced-celery → celery
- 50.0 g Unsalted butterpath gumbo-base → brown-roux → blond-roux → raw-roux → unsalted-butter
- 50.0 g All-purpose wheat flourpath gumbo-base → brown-roux → blond-roux → raw-roux → wheat-flour
- 21.9 g Yellow onionpath gumbo-base → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 10.9 g Carrotpath gumbo-base → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 10.9 g Celerypath gumbo-base → chicken-stock-classic → mirepoix → diced-celery → celery