Shrimp Gumbo

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Picture of Shrimp Gumbo Recipe 1 Video | Photo: Shrimp Gumbo Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 30 min
Prep
1 hr 0 min
Cook
2 hr 30 min
Yield:
6 servings
Level:
Intermediate
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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.

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.

Per Serving (does not include rice): Calories: 408; Total Fat: 25 grams; Saturated Fat: 3 grams; Protein: 24 grams; Total carbohydrates: 21 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 183 milligrams; Sodium: 1939 milligrams

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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 175 reviews

  • on June 17, 2013

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    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!

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  • on June 05, 2013

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    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

    people found this review Helpful.
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  • on May 05, 2013

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    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

    people found this review Helpful.
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