Shrimp Gumbo

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Bowl O' Bayou

Rated: 5 stars out of 5Rate itRead users' reviews (88)

RECIPE
COMMENTS & REVIEWS(88)

Cook Time:
2 hr 30 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 3 hr 30 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Shrimp Gumbo
Jennifer San Jose, CA 11-09-2009
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SO GOOD!
Rated: 5 stars out of 5

I am currently a college student, who is new to the cooking game with a budget. this is the first dish i ever made on my own,... and i have to say, it was better than i expected! I was pretty disappointed at first because i couldn't taste the flavor, but when i ate it the next day, the flavors totally bloomed. I made everything accordingly, but added more spices to my taste preference. My boyfriend and friends really enjoyed the gumbo. I suggest, watching the "good eat" episodes of this dish to see how alton brown makes his gumbo, just to get an idea of what to do and expect. watching the show seriously helped me avoid burning the roux and gave me a clever idea how to peel the shrimps. This is a really good dish and i will probably make it again when my boyfriend and i crave homemade gumbo. godspeed with your own gumbo creations!Read more
recipe Shrimp Gumbo
Kathy Pasadena, TX 10-30-2009
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Excellent!
Rated: 5 stars out of 5

DO NOT be tempted to skip the shrimp broth step and use chicken broth instead! It makes all the difference in the finished... product! And the roux in the oven method is awesome! Alton, it's true...you are a genius!Read more
recipe Shrimp Gumbo
Denise Burleson, TX 10-25-2009
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So Good!
Rated: 5 stars out of 5

This was great! Lots of flavor.
recipe Shrimp Gumbo
null null, null 10-17-2009
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Thanks for the Roux
Rated: 5 stars out of 5

I would never make this wonderful dish without the magic Roux making method that Alton provides. Brick roux has never been so... easy. What a superb comfort food! I do have to mail order my file powder (NOT chile powder) and I do alter the meat on occassion (chicken instead of shrimp or just double up on the andouille). Vegetables can vary, but always include okra and corn. It never fails to attract extra guests for dinner when word goes out that Mama has gumbo cookin'.Read more
recipe Shrimp Gumbo
Chrissy Cincinnati, OH 10-12-2009
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Yummilicious!
Rated: 5 stars out of 5

Very, very tasty! Found it to be time consuming-yet very easy!
recipe Shrimp Gumbo
Campbell Elberta, AL 09-13-2009
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Not true gumbo without okra!
Rated: 4 stars out of 5

I haven't tried this recipe (I make the best gumbo in my family), but I was interested in the roux preparation that Alton... suggested on his show. The making of roux is a very delicate and timely procedure and also is the crucial part of a good gumbo. I wanted to make a comment on the lack of okra in Alton's recipe. Okra is what makes gumbo truly gumbo. Without it, it's not gumbo! Any good southern cook that knows the origins of gumbo knows this fact. Okra is one of the ingredients that thickens the gumbo, but not the only ingredient. It can make a gumbo somewhat slimy if prepared improperly. You can saute' the okra in a separate skillet and then add it, or do what I do by adding it (fresh or frozen) the last 30 minutes of cooking. I also add the shrimp or other seafood in at this time as well. I'm going to try the roux preparation tip that Alton suggests. It will certainly make it easier than standing over a hot cast iron dutch oven stirring for a long period of time! I have tried other recipes by Alton that have been very good and I think he is both informative and entertaining.Read more