Shrimp Gumbo

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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.

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The roux gives such depth of flavor, it's fantastic!

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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.

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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.

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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.

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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.

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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!

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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!

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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.

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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.