Shrimp Gumbo

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic[ thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.]

Total Time:
3 hr 30 min
1 hr
2 hr 30 min

6 servings

  • 4 ounces vegetable oil
  • 4 ounces all-purpose flour
  • 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
  • 2 quarts water
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green peppers
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded and chopped tomato
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
  • 1 tablespoon file powder

Preheat the oven to 350 degrees F.

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

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4.5 194
<span>I can't find directions for the 'shrimp broth', can someone please point me in the right direction?. Recipe looks great and I want to try it. </span><div><span>Thanks!</span><br /></div> item not reviewed by moderator and published
Let's just say that I got my family to like gumbo!!!  Even my 8 year old loved it.  Yeah!!!! item not reviewed by moderator and published
This is truly a 5-star recipe.  Take the time to cook the roux in the oven.  Deep flavor by using shrimp stock.  Add additional cayenne or Tabasco if you like really spicy food.  <br /> item not reviewed by moderator and published
Great flavor!  A definite keeper!  Happy fat Tuesday. :-)<br /> item not reviewed by moderator and published
YUM!!! I was surprised how good this recipe turned out!! I used 12 oz package of crawfish tails and about 1/2 lbs of shrimp. Other than that, I followed the recipe as is. I did have a bit of trouble finding file powder. Walmart didn't have it, but Tom Thumb did. If you can't find it, the recipe is plenty thickened without it, and tasted great before I added it at the end! So I think it would still be great without it! item not reviewed by moderator and published
Sounds like a great gumbo recipe, but where is the okra?! Every great Louisiana gumbo I have ever had, always has okra in it. item not reviewed by moderator and published
So I made a double batch because some wanted heat and others didn't. I was able to make the shrimp stock but it didn't have enough body because I couldn't find shrimp that weren't deheaded so I used 1/2 Shrimp/1/2 chicken stock. Cooked it as one double batch and then split just before I added the protein and file powder. The mild batch had chicken, shrimp and smoked sausage. The spicier version had shrimp and andouille plus a little extra cayenne and I had the hot-sauce out for anyone that wanted to kick it up another notch. Great recipe that I will be using for years. Our guests and my kids loved the variations. My daughter even took leftovers to school for lunch today. Thanks Alton. You rock! item not reviewed by moderator and published
Delicious! The roux is always the hardest part of this type of dish. The oven trick worked well, but we were in a crunch for time and finished the brown to dark brown/red on the stove top. Still it saved a lot of time. We used canned seafood stock bc time was of the essence and it worked fine. I even found File at our local Safeway. It was a Zataran's product. item not reviewed by moderator and published
Unfortunately, I ordered my file powder too late and I had to resort to frozen okra. Okra's nice and has its place, but it made it too slimy for me and it distracted from the rest of the recipe. I think the recipe itself could stand a few additions though I'd be hard-pressed to pinpoint them. Maybe a pound of chicken? Maybe some more sausage? I don't know. It was still really good though. item not reviewed by moderator and published
As usual, another fantastic recipe from A. B. ice dark doux and the oven-baking roux technique worked like a charm. A little kick, but not too much. I used a little extra file and it came out nicely thickened. Loved it! item not reviewed by moderator and published
Like everyone said, bland but delicious. You'll have to add your own seasoning to get it to your liking but the recipe is very flexible! I didn't even measure all the ingredients. I added frozen okra but didn't add the file powder. I used chicken stock instead of shrimp stock. Also, watch the video before you cook this. AB cooked the sausages before adding it to his pot, which brought out additional flavors. The one take away from this recipe is that this is the best way to make roux. item not reviewed by moderator and published
This was my first try at gumbo, and it may be the tastiest thing I've ever cooked. That aroma that fills the house when you add the aromatics to the roux... incredible. I now add a pint of fresh chopped clams (with liquor) and 2 tbsp Sriracha to Alton's recipe, and it's even better. item not reviewed by moderator and published
LOVE, LOVE, LOVE this recipe!! Baking the roux is the only way to go. Perect every time. I did cheat a little this time and used prepared seafood stock and frozen peeled deveined shrimp. It still turned out great! I've seen a few people from New Orleans complain about adding tomatoes. My opinion is that it's a stew, you can add whatever you like. I'm going to add okra next time. item not reviewed by moderator and published
I have been making Seafood Gumbo for many years but this is the first time I have ever tried making my roux in the oven. It worked perfectly and was so much easier than standing over the stove stirring constantly for well over an hour to get the roux to the right deep brown color. I did not make his recipe for the gumbo as I have my own that is excellent, but am posting to say the way he makes his roux is fast, easy and definitely better than the way most people make roux. item not reviewed by moderator and published
Being cajun I am always interested in other gumbo recipes. This looks like a good basic creole gumbo recipe except for a few changes I would make. I prefer a more traditional &amp;#34;cajun style&amp;#34; gumbo with no tomatoes and thyme.Creole or New Orleans style gumbo usually has tomatoes and or okra. I would add parsley and green onion tops the last 15 minutes of cooking.The file powder is used as a thickener but if your roux is thick enough it&amp;#39;s not really needed.Unless you like the taste of it. Some Tony&amp;#39;s cajun seasoning and a splash or two of Tabasco sauce to taste will give it a great warm taste also instead of the more powerful red pepper. Thanks for the great recipe Alton.Your almost thier mes ami!! item not reviewed by moderator and published
OMG! So so darn good!!! Great spin on the roux---made it so simple and flavorful. I did add my own twist by doubling the amount of diced tomatoes and I added a pound of 1/4&amp;#34; cut fresh okra. This I imagine made it even heartier than the original recipe. To compensate for what some have described as a &amp;#34;bland flavor&amp;#34; I cheated and added a couple tablespoons of Old Bay seasoning and 2 tspns of crushed red pepper.....did I say, &amp;#34;OMG!?&amp;#34; item not reviewed by moderator and published
Outstanding item not reviewed by moderator and published
WOW! This was wonderful and easy, so tasty. Didn't have heads on shimp, so I used the shells of two lbs of large shrimp, then I added a few (5 lobster tail shells into the stock pot and then to that I added all the veggle scraps, whole peppercorns, and a bay leaf. This makes a very rich and flavorful stock. The roux was simple, no more burning on the stove. At the end, I folded in the shellfish. I guess it was more of a seafood gumbo with the lobster, shrimp, and oysters. I also used a local sausage in lieu of Andouille. Crazy good! I'm making this again.. item not reviewed by moderator and published
I made this dish for Father's Day, Sunday, June 16th, and it was absolutely delicious. I know this because my family left nothing behind. I made it a little too spicy but they didn't seem to mind. I also added more shrimp than stated. Next time I'll add another seafood. I will definitely make it again and recommend it to others. item not reviewed by moderator and published
Delicious, amazing, full of flavor, my kitchen smelled of New Orleans the entire day I was cooking. I added crab and fish to my shrimp broth and kept everything the same and this is def a recipe that my family will continue to use. Thank you Alton! item not reviewed by moderator and published
I thought this was pretty good. My advice to others who thought it might be bland taste it before serving and add more spices or seasonings to your taste item not reviewed by moderator and published
OMG!!!! Best recipe ever! and without standng endlessly and stirring to babysit a roux! Wish someone had taught me this technique years ago! Great authentic flavors and textures. Alton, you never fail to surprise and delight me Grace, Peace and Wisdom item not reviewed by moderator and published
Bland is the best way to describe this if you follow the recipe exactly. Needs more Cajun spice to make it taste like I've eaten down south. The recipe looked good and I had all the correct ingredients. There are.better recipes on the Food Network. Recommend you keep looking unless you like bland gumbo. My wife and I were both disappointed. item not reviewed by moderator and published
Extremely easy to make, the roux comes out perfect every time. Talk to your fish monger to see if you can get the shrimp shells and heads to save time, the stock freezes great. item not reviewed by moderator and published
A real winner! Love the idea of making shrimp stock and baking the roux gave it a deep rich flavor. No leftovers one of our guests who said he'd eaten gumbo all his life said it's the best he's ever had. Thank you for introducing me to a couple of great new techniques! item not reviewed by moderator and published
OMG I made this for dinner. It is fabulous!!! My fsmily voted it as a tie with my number 1 meal Thanksgiving. Thank you Alton Brown. item not reviewed by moderator and published
I'd give it a zero if I could. After 1.5 hours in the oven, I pulled the roux out and put it on the stove...added the onions and it immediately started smoking. I removed the Dutch oven and put it outside. After 20 minutes I went out to find a Dutch oven with CHARRED onions inside. Complete waste of time. Very disappointed. item not reviewed by moderator and published
LOVED this!! Followed recipe exactly, except added a lb. of crayfish tails... best stuff ever : item not reviewed by moderator and published
Unbelievable, simply unbelievable! Just finished this for our Fat Tuesday dinner.....I used okra to add a bit of Is. Perfect. Just perfect. I feel like I'm on Bourbon Street...and I'm sober! item not reviewed by moderator and published
Excellent! Super easy to make, but does require a time commitment. THe results are well worth it. Made half recipe to try, and the proportions work out perfectly with no impact on the quality of the gumbo. Enjoy! item not reviewed by moderator and published
Excellent recipe, the roux was perfect. I didn't make my own shrimp broth and used a store bought beef broth instead, but it was still excellent. Looking forward to making it again and trying it with making my own shrimp broth. If you appreciate a good gumbo, don't change a thing (except maybe use a store bought beef broth. item not reviewed by moderator and published
I modified this recipe for Super Bowl 47. I will always make roux this way. A.Brown is a roux genius. I doubled this &amp; added 1c frozen okra to feed 7 people. I would have given it 5/5 stars but it was missing heat. I added 1 large diced jalapeño (w/seeds &amp; 1/4c Louisiana hot sauce. I also added 1 Tbsp fish sauce b/c my shrimp came peeled. Guests asked to take left over Gumbo. Sorry. All gone. Pot licked clean. : item not reviewed by moderator and published
The roux gives such depth of flavor, it's fantastic! item not reviewed by moderator and published
In New Orleans where I come from, Gumbo doesn't have tomatoes in it. item not reviewed by moderator and published
i love this shrimp gumbo recipe i make it every new years for my family they love it and my kids being as young as they are love it too they are 2 and 4 and they love it item not reviewed by moderator and published
I loved the oven-cooked roux very easy and I enjoyed the deep rich flavor. I did make a huge mistake-or 2-my shrimp was raw frozen with only the tail on, so when I cooked shells/tails down, with a couple of meaty parts too, I didn't get hardly any flavor. I also used inferior quality sausage so mine was a little tough. And here in South Seattle, there was just no File to be had. I threw in some frozen okra and came out fair but bland. Next day I got some lobster soup base and boosted the flavor and it was AMAZING. I believe if you use high quality ingredients, you will have a wonderful finshed product. Love AB, but when it says "intermediate" you know you're in for some work. First time ever making Gumbo, thank you for the great start. item not reviewed by moderator and published
I'm an "oven-cooked roux" convert thanks to Alton! The roux came out perfect and as he notes, you only have to whisk it 2-3 times during the entire cooking process. I've burned my share of roux on the stove top, plus it takes constant attention. This recipe is simple, straightforward and makes a fantastic gumbo. I followed the recipe but added okra when I mixed the shrimp broth in with the roux mixture. I did not use file. Delicious!!! item not reviewed by moderator and published
This was super good! I didn't have time to bake the rue so I just cooked it on med high until it was a med brown color. I don't care for dark rues so this was perfect and a fraction of the back time! I also had some leeks that I thru in with the trinity. I used shrimp and tilapia and threw in a bag of frozen mixed veggies, after all, the cajuns make gumbo and clean out their fridge! It was so easy and came out delicious!! Will make again for sure!! item not reviewed by moderator and published
From Lafayette, Louisiana. Really enjoyed this gumbo. For those of you who enjoy hints from Cajuns, here are a few: add crab legs to the shrimp shells to make your stock. (I freeze fish bones and crab shells and shrimp shells for future stock. Never add your file' to your gumbo. EVER. It goes on your table like salt and pepper. Add to taste. Many Cajun cooks don't use it. You can also make this gumbo without the okra. Overall, a great recipe that is easy to make and delicious. Sam's club has some delicious chicken sausages if you like to change things a bit. item not reviewed by moderator and published
I loved it! I was surprised by the depth of flavors. I didn't have shrimp with heads on them just tails, so I drained a can of oysters and added the shrimp tails to make the shrimp broth. I also added kale once the broth was added to the roux. I also had a little bit of of a fennel bulb, so I chopped that up and added that to the onion mixture. I would definitely make this again. It is the best gumbo I've ever tasted. item not reviewed by moderator and published
I tried this recipe for my friends and everyone loved the gumbo! Thank you Alton for making me look good! item not reviewed by moderator and published
I love this dish. I have made it several times for my family and sometimes I change the meat. We have used chicken, or duck in place of the shrimp and the results are always great. I just cook the bird in my pressure cooker and I have lots of meat and great stock to use in the gumbo. I don't think we have every tried a bad AB recipe. item not reviewed by moderator and published
Oh Alton, thank you for making a roux that is easy, my arm doesnt fall off, and I dont get burned! For those who are wondering about the oil to flour ratio, there is video of thie episode on YouTube, the episode is called Bowl o Bayou. It is 4 oz. oil to 4 oz. flour but the flour must be by weight, not by measure. So you need a kitchen scale. A little tricky but worth it! I added more peppers, onions, garlic, and red pepper since we like a lot of flavor. item not reviewed by moderator and published
I made this version for a dinner party the other night and the results were incredible. Thank you Alton for teaching us for making the roux in the oven. I could never get it the right color before and now it is a no brainer!!!!!!!! OMG I miss your show. Please come back!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I followed this recipe exactly other than adding a little bit more shrimp and andouille. It came out absolutely -amazing-, and was extremely simple to make. I have never made roux before, but baking it made it really easy. If I could give this a more than five star rating, I would. I do miss the okra, though. item not reviewed by moderator and published
Great base recipe and the how to make Cajun Napalm technique w/o winding up in the ICU is priceless. I prefer my gumbo without tomatoes/with okra/with more seasonings (, a dab of basil, lots of my fav of the moment paprika, a bit of oregano yet it little changes that this is a personal palette recipe and intro to the wonders of this dish. I'm giving AB 4 stars just for the lack of an ER visit:. item not reviewed by moderator and published
This was amazing. I feed this my relatives from Louisiana and they loved it. Thank you Mr. Brown!!! item not reviewed by moderator and published
This was fun to make and I was surprised at how good it was. The roux is very different and smells a little funny while baking but after everything is mixed together it tastes delicious. The only thing different I did was to add a few oysters &amp; Rotel Original diced tomatoes with chili peppers. item not reviewed by moderator and published
I was amazed how good it was and I loved the method of making the roux, which I think was probably the main reason the dish turned out so good. It was fully comparable to what I have been eating in a local restaurant that specializes in New Orleans/Cajun cuisine. item not reviewed by moderator and published
I must admit I have never had Gumbo so I didn't know what to expect, this may be great gumbo. I followed the recipe and watched the episode as well. I Found it to be bland in that the flavor of the ingredients get lost somewhere in the cooking. I suspect gumbo was a way to stretch food dollars. Forget the roux and making the shrimp gravy. Just fry the shrimp and the sausage and eat. item not reviewed by moderator and published
Great recipe - especially with respect to the ease of preparing the roux. I did tweak the recipe by sauteeing clams in the sausage fat and adding those at the end with the sausage and shrimp. I also added okra. It just didn't seem right to have gumbo without okra! I bumped up the cayenne and thyme for more flavor. This was a hit! I think I'll make this for Mardi Gras. item not reviewed by moderator and published
I have always had great success w Alton's recipes....until this one. I followed it to the letter and not sure what happened, but didn't care for the flavor. Sad waste of expensive ingredients...and on Super Bowl Sunday too. :( oh well. item not reviewed by moderator and published
Making Roux in the oven was the crux of this recipe, the perfection of roux. Volume to weight ratio is a must. Smooth, buttery flavor without any butter. Was unable to find any file, also no okra! Had to use some corn starch in a pan of strained off final product (before shrimp/sausage as a thickening agent. Sure, you could add other spices, but why!!! This dish has it's own complexities if done right. No need to cover up the perfection of this recipe. item not reviewed by moderator and published
Well - I gave this a 4 because I really liked it the end result, but I also tweaked all the spices and added okra, so hopefully people read all the reviews, since most say the same thing. Basically I combined this recipe with Paula Deens. I added worchestershire, garlic powder, onion powder, some paprika, and old bay, and upped the quantities of the spices in the recipe. I did like that the shrimp was added at the end after the heat was turned off - they came out perfect! item not reviewed by moderator and published
Excellent! I can't comment on how it compares to other cajun recipes because I'm north of 49 so I have little experience with cajun food but we all loved it here! item not reviewed by moderator and published
This recipe was very user friendly and after watching the episode of "Good Eats" it came from I was able to pull it off, no problem. My husband is Cajun and he thought it was fantastic and was very impressed with my final product as I had never made it before. The only thing negative I will say is that it did need a little extra seasoning, but I wasn't able to find the file and used okra instead so that may have been what negatively effected the flavor profile of the dish as apposed to the recipe. item not reviewed by moderator and published
Like others, I found this to be very bland - very little flavor. Stuck to the recipe except used red bell pepper instead of green, but don't think that would have affected it materially. Will try to doctor it up with some other spices. No problem with the roux - use a weight measure for the flour and a liquid measure for the oil. item not reviewed by moderator and published
Amazing...... fyi; 4 lq oz of oil per 1 cup of flour for the roux item not reviewed by moderator and published
It came out really great for my first try making gumbo, or a roux. I was making multiple things at once so just being able to put it in the oven and not worry about it too much was awesome. Very easy to follow instructions in general. I added fresh okra as well and I used precooked chicken andouille sausage instead of a traditional cajun andouille sausage (I always use this particular sausage when a recipe calls for cajun andouille. item not reviewed by moderator and published
I thought that this was an easy recipe to follow. The roux was a new way to go about it from the first time I made it. All in all I would eat the dish again. The shrimp being done this way made them perfect. I had forgotten to add my okra wich makes gumbo perfect. item not reviewed by moderator and published
An excellent recipe. Had never made a roux in the oven - turned out great without having to stand there and stir for 20-30 minutes. I added fresh okra with the veggies, some chicken breast chunks with the sausage and a couple tablespoons of fresh parsley at the end with the shrimp. Had friends say it was the best gumbo they ever had. Another great recipe from Alton - I'm still making Good Eats roast turkey from his recipe of 6 years ago; people drying out turkeys at 325 degrees don't know what they are missing! item not reviewed by moderator and published
OMG!!!! EXCELLENT! I added turkey chunks and some frozen okra...but man, this was purrrrrfect. I loved, loved making the roux in the oven. soooooooooo easy and woks. BRAVO! item not reviewed by moderator and published
This is a great recipe and a good foundation for your Gumbo. Amazing color and the fact you can bake your Roux can alow you to start earlier. I do not like green peppers so I used sweet yellow, red and orange. I live in the Northwest and have shrimp stock frozen or fresh. I used 50/50 shrimp stock to chicken. I also used chicken breasts along with spicy sausage from Costco and a can of chick peas. The fresh tyme really rocks the recipe. As for the rice, I like to add the zest of one lemon and the juice with some fresh parsley or Herbs De Provance. My neighbors are visiting from Alabama and stated this was the 1st and or 2nd best they have ever had. As for fancy serving sugestions. I take my whole shimp with heads on and dip them on a tempura batter and fry them whole. Place of them on top of your rice and with fresh chopped green onions and parsley to garnish. Great recipe!! item not reviewed by moderator and published
I usually collaborate recipes from the food network chefs, but this gumbo recipe was easy to follow and I was able to add my own twist. I happen to save some shrimp stock that I had from making shrimp cocktail, good thing because the shrimp stock gives it a lot of flavor. I prepped all the ingredients first so that the process was easy to follow. I also added chopped parsley along with the thyme, and I added chicken to increase meats. I actually breaded and fried the chicken breasts in oil, then cut it up unto cubes. Then I added the flour and made a roux on the pan instead of the oven. The dark color of the oil from the chicken made it quicker for browning and it also flavors the flour and oil for the stew. Everything else I did according to the recipe. There was one more step, I wanted to make a lot of stew so I added water and some chicken bouillon and white wine. To top it off, Tobasco sauce was the key!! item not reviewed by moderator and published
Very simple to make and was an absolute hit. FB friends wanted recipe so I sent your link. item not reviewed by moderator and published
Good result, the only problem that I had was the roux. I am an experienced cook, who has never made a roux. I think that the measurements for the roux were deceiving. I, like many did equal amounts (1/2 cup of flour and oil. Not everyone has a kitchen scale, so it should have been noted that these were weight measures, and there should have been given a hint on how to convert. My roux continued to be very oily after the cooking time. After mixing everything together at the end, I tasted very oily gumbo. My solution was to take the needed flour, and wisk it together with a small amout of the broth, and then wisk that into the gumbo, and let cook for about 10 more minutes. Lesson learned. I read on another website that the approximate measurement for a roux are one part oil to 1 and 3/4 parts flour. Again, the gumbo's end result was good for my forst attempt. Don't skip the file powder, it didn't have that authentic gumbo flavor until I added that! item not reviewed by moderator and published
Cook roux in the oven? Of course you can! item not reviewed by moderator and published
My wife asked me to make this for a large family feast. I had to double the proportions to make enough, but it turned out perfect! I think we have a new family favorite. Very tasty indeed. I've no idea what one poster below could have done to get a bland meal. item not reviewed by moderator and published
If I could give this less than 1 star I would. I cook at home for my family at least 5 times a week. Everyone I have ever cooked for says that they love my food. Usually I find a recipe and put my own spin on it but I followed this one to a T since I had never made Gumbo before. It was the absolute worst, most bland tasting thing I have ever eaten. My family thought the same. Since I had company over who also ate it, I was embarrassed. HORRIBLE!! item not reviewed by moderator and published
I am a Midwesterner and don't know what real gumbo is supposed to be like but I love this recipe. From reading other recipes, it appears to be equal amounts of oil and flour by volume for standard roux (although generally I assume 4 oz flour means by weight). Since it takes time to prepare, I like to make extra. To freeze some, prepare it with the sausage but hold out the shrimp and shrimp broth until ready to serve it. This time I added some clam broth and just added back enough shrimp broth to the right consistency. I recommend using fresh thyme where ever a recipe calls for it. It is easy to grow your own. I even pushed back the snow to get some thyme from my garden. item not reviewed by moderator and published
I've tried it a few times and it is fabulous every time. I am always amazed how it suddenly smells like "Gumbo" when you finally add the ingredients all together near the end. It does take a few hours to put together so plan on it. item not reviewed by moderator and published
The roux technique here is great for beginners. Watching this episode might make roux making look intimidating. If you think it is, they try baking roux a few times. You won't burn it, but you'll also never get it past peanut butter color. Don't be afraid to make it on the stove! I usually get it to red brick color in 15 minutes or so. But what makes this recipe great is that it has a high roux to stock ratio. Alton does 4 oz of flour/oil to 1 quart of stock. That's a lot of roux, which makes this gumbo VERY rich. It is much more rich that what you'll get in a restaurant. Just be sure to get all that roux dissolved before serving. item not reviewed by moderator and published
This turned out great even after I made a couple Variations of my own. item not reviewed by moderator and published
Ops, I meant 1/2 cup flour and one stick of butter. item not reviewed by moderator and published
Is there a typo on the cooking time for roux? I followed the recipe exactly and the roux turned out to be bitter tasting and tar like. The dish was total disaster and I had to scramble for something else before my guests arrived. What a waste of very expensive ingredients too! item not reviewed by moderator and published
This turned out sooooooo delicious. I did however make a few adjustments, but stuck to the recipe as close as possible. Look forward to making it again. item not reviewed by moderator and published
I love how thorough Alton is. You don't have to bake the roux. It's actually easier to just do it on the stove top. Just put it on medium high, and keep stirring it with a whisk. You want it to almost start to burn, then stir it again. The darker you get it without actually burning it, the better your gumbo will taste. I only gave 4 stars because where I live, this would cost about 50 dollars to make, unless you used nasty frozen shrimp, which is a travesty to this dish. item not reviewed by moderator and published
OMG awesome.... this was truly the best gumbo ever. First time making jumbo and first for one of Alton's recipes. Made 2 changes, one used Okra since my grocery story didn't have file powder and found a blog which recommended the Okra. 2nd substitute was chicken sausage with jalapeno peppers&amp;roasted peppers. I'm not a fan of andouille sausage so this sub worked real well. My husband and I thoroughly enjoyed this dish, the recipe is a keeper! Thanks Alton item not reviewed by moderator and published
The recipe is excellent and the directions are very easy to follow. I have tasted one Gumbo more tastier, but this is in the books as my number 1 Shrimp Gumbo recipe. item not reviewed by moderator and published
It is a great recipe. I tell my family that I cook with the power of Alton. Sometimes they like it sometimes they don't but that just means more for me. This time they liked it, too bad for me. item not reviewed by moderator and published
This gumbo recipe is delicious. It is also very easy- albeit, a little time consuming. The roux is 4 oz by volume. I know because mine turned out PERFECTLY! Just look on your measuring cup. Most standard cups will have oz across from cups. It is 1/2 cup as said by another reviewer. I would recommend this recipe to anyone and everyone. item not reviewed by moderator and published
I made this for my family, and my daughter cringed at the thought of boiling shrimp heads but that didn't stop her from having seconds once she tasted it! Hubby loved it. I used diced tomatoes instead and threw in the juice and used a bit of cornstarch instead of file. I also added some chunks of dark meat chicken and added more shrimp than the recipe, less cayenne and my toddler ate it too. Thanks Alton this was pretty darn authentic and the roux was worth the oven hassle! item not reviewed by moderator and published
I have been unable and unwilling to make a roux since my last attempt ended in complete failure. However, making the roux as you suggest, I feel like I can become a professional cook. MAN, was that gumbo good!!!! My niece ate her vegetables!!! Alton, you are the man. item not reviewed by moderator and published
Actually, when Alton gives an ounce measurement for a dry ingredient it is usually by weight, not measuring cup sizes. item not reviewed by moderator and published
4oz. is 1/2 cup 8 oz. is a cup...Super easy recipe. Thanks Alton I doubled the shrimp. made cornbread muffins &amp; served over white rice. item not reviewed by moderator and published
How is 4 oz flour measured ? I went to a measurement conversion website and it indicated this was .91 cups. 4 fluid oz. of oil mixed with nearly a cup of flour made a thick sticky paste. Also, what are green peppers ? Bell pepper ? item not reviewed by moderator and published
This is a wonderful way to make gumbo that will rival any! And baking the rue makes it... I also add a can of lump crab meat. Great either way! item not reviewed by moderator and published
I have been to New Orleans several times now and when I am missing it, I just pull out this recipe. It makes the most perfect gumbo. I have added a short cut since we buy our shrimp from costco and they are already shelled and deviened. I use shrimp soup base instead of boiling the shells and straining them. I tastes, to us anyway, the same. I also make my roux in a cast iron skillet in the oven and transfer it to a soup pot when it is finished because I do not have a dutch oven. All in all this is the better than most of the resturaunts I have tasted it in. Good job Alton. item not reviewed by moderator and published
The markets where I live do not sell 'head on' shrimp so I boiled the tails and shells with water and two bottles of clam juice. I also felt one tomato wouldn't be enough so I added a can of diced tomatoes. Since for me, gumbo is just an excuse to eat okra, I added a half bag of frozen okra and skipped the file powder. My husband said it was the best gumbo he's ever had and bragged about it to our friends! item not reviewed by moderator and published
I just made this again for Lent no sausage of course. Also I simmer my Roux and broth like he recommends for gravy to get it nice a smooth. I swear my vegetables garlic and so on in another pan then add them. Also my like others my store does not have the file powder and I hat okra so I just let it soak into the rice instead. item not reviewed by moderator and published
Making the roux this way is absolutely genius. I gave up on making gumbo long ago. But, when I saw this episode the other day I thought Id try one last time. Success! Mine took about 1 hr 15 mins. I liked the file powder, worked just fine. Will try okra next time. I dont like the slime but I see in previous posts if you cook it for while the slime cooks out. I did not find that the shrimp were cooked after 10 mins so I brought it to a simmer again and turned it off for 3ish mins more. Came out great. Happy happy husband! item not reviewed by moderator and published
I just made this gumbo, albeit, with one substitution. I used okra instead of file powder as my local stores did not carry it and I happen to like okra. The baked roux is pure genius! I've made it before the old-fashioned way and it can take a heck of a long time that way. This method took the fuss out and the roux turned out as well as if I slaved over it. The shrimp stock added levels of flavors to the broth and my wife was simply floored with the end result. If you don't have file powder readily available, add a cup and a half of sliced okra after the shrimp stock is incorporated and you'll enjoy the end result, rest assured. Thanks, Alton. Another great recipe I'll use again and again. item not reviewed by moderator and published
i jest made yous gumbo an is very good, taste like it were made inda Heavan, by de angels dis hear waz very good, tanks shoud be more starrz- item not reviewed by moderator and published
This recipe was so easy and delicious. The hardest part was peeling the shrimp. I've made it twice now, and the only thing I changed, which made it better I thought, was to cook down the shrimp broth to three cups. This gave the gumbo a darker, richer, flavor in my opinion. item not reviewed by moderator and published
I've made this gumbo several times and what I think is pure genius is the method for making the roux. Previously I stood over the stove for 30-40 minutes and the roux never did get as brown as it should. Doing the roux in the oven produces a perfect product and gives you the time to prep the vegs and make the stock. While it is somewhat time consuming, it has always been a hit and well worth the effort. I do add okra to mine, not file powder, but that is just a personal preference. item not reviewed by moderator and published
i jest made yous gumbo an is not vory good, taste like it were canned, dis hear twaz not vory good, danks item not reviewed by moderator and published
Thank you Campbell from Elberta, AL....I have been saying the same thing for a while now...while Alton's recipe is is just good soup...The roux is fine...and ya gotta have a good roux to make a good gumbo...I cook mine on the stove top...not such a hard job...jus' gotta know how to do it. But, Okra is Gumbo and without the addition of the African-orginated pods...all ya got is soup. Try this recipe and add some cut okra the last 30 minutes or so..let your gumbo simmer..the sliminess of the okra cooks out. My gumbo is thick but it is not slimy one bit..I only add my shrimp the last few minutes of cooking. I really like to saute it a little before adding to the gumbo and I hate my shrimp over cooked. File powder is the only way to go for the File gumbo. I love Alton's show and his recipes are great--even without the Okra!! item not reviewed by moderator and published
The recipe as is, is 5 stars, but this time I made some changes. First of all, my roux takes waaaay longer than 1 1/2 hours, but I am probably being cautious, even cooking it in the oven. This time, I used a combination of 1/2 shrimp broth and 1/2 chicken stock (from 3 bone-in, skin on breasts, which I then simmered in the gumbo). Tomatoes are awful this time of year, so I used drained, petite-diced tomatoes. Cajun, creole, or neither... this is just good eats period! item not reviewed by moderator and published
This is an excellent gumbo recipe. If you have blue crabs, clean and cut them in half when you add the shrimp or just add a can of crab meat. King crab legs work well too. I can beat Alton when it comes to preparing roux. I don't particularly enjoy standing over a hot stove and constantly stirring oil and flour for over an hour, so I just unscrew the jar top from the roux I buy ready made at the grocery. I get mine on the Specialty Foods aisle at my local Kroger in Midlothian, Virginia. It comes in light brown and chocolate varieties (mahogany if you prefer). Locally, it's $4.99 for a 1 lb. jar. That's enough for 2 batches of Alton's gumbo recipe. Since I was born and raised in New Orleans, and I'm an alum of the University of Louisiana Lafayette (class of '70 when it was USL), you might find this sacreligeous. But because the roux is made at Southern Seasonings, Inc. in Broussard, Louisiana (phone 337-837-8866), I think you can cut me some slack. item not reviewed by moderator and published
This recipe is going to be a 'lifer'. I've made it twice so far. It's got a great level of spiciness and a great taste overall. I was really happy with the Aidells brand andoulle sausage I used, but will probably try to find a nitrate-free kind next time, if that even exists. I also had the luxury of using shrimp that my husband caught during shrimping season. Unfortunately he had already de-headed them at the dock, but the shells still created amazing fresh flavored stock. The only downside is the time it takes to cook that roux, and all of the shrimp deveining - my least favorite kitchen task. Don't even attempt cleaning those shrimp if you don't own a deveining tool! Add some nice crusty bread, long grain rice and a little extra file to sprinkle on top - perfect. item not reviewed by moderator and published
Oh, one other thing, I did use boxed seafood stock instead of making my own and it was great! item not reviewed by moderator and published
Hi CFellow: I'm interested you said NOLA/Creole gumbo usually has tomatoes; Memere cooked gumbo for us each week. For over thirty years I never heard of "red" gumbo. When I finally heard of "red" gumbo, it was on a Cajun cooking show..... Read more at: item not reviewed by moderator and published

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