Shrimp Gumbo

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I love Alton's except this one. His knowledge of gumbo is weak. I have eaten gumbo prepared by my cajun grandmother and my cajun mother and now I carry on the old recipe. Never ever put tomatoes in a cajun shrimp gumbo (thats Creole, also use a dark roux, start with the trinty (ask Emeril, you dont serve gumbo on potatoe salad, you put a glob in the middle of a plate of gumbo on rice, more juice Alton, it is a gumbo, boudin is never added to gumbo, it is basically a dressing stuffed in a sausage casing, and anhvee is cajun for desire not goo eating. I have an anhvee for gumbo. okra is great in gumbo but mostly with poultry, duck and sausage in a good combo, seafood gumbo has it all if it swims, but shrimp is just shrimp, file is always added in the bowl at the table, never put it in the pot (that's just nasty. You really let me down with this one Alton. I really enjoy most of your shows, but maybe the fake cajun was right, stick with what you know. Gumbo can be anything, but when you call it cajun gumbo it has limited parameters. I should know, I are one. I cook all the foods and yes I make my roux on the stove top.

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i was born & raised in houma, louisiana, and i've more than my share of gumbo. i also make a very good one. no one i know EVER puts any tomato in their gumbo-it is NOT needed.

a good recipe anyway... very tasteful. next time, make a chicken stock and add the cooked chicken, chicken stock AND shrimp stock to the gumbo.

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This was as close as I've seen a chef get, but still no cigar. Adding tomatoes makes this a creole, not cajun, gumbo. Tomatoes are rare in down-home cajun cooking. I loved the oven-made roux, though. Very easy!
Stacey from Eunice, Louisiana

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Very authentic taste. Important to have everything prepped ahead of time because you have to keep things moving. Lots of time involved, but worth it. Great for a Sunday!

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An involved dish but it was definitely worth all the time. Had trouble finding the shrimp, head on, raw.

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My boyfriend and I are huge AB fans, and had to try this dish as soon as we saw it. We were a little intimidated by the "making of the dark roux" thing, but it wasn't as scary as we thought. It took patience, as we did it on the stove, not in the oven, but it was WELL worth the wait. The rest of the recipe was easy. This was so flavorful and hearty. We will be making it again.

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The flavors in this are absolutely fabulous! The mistake I made was in not continuing to reduce the stock down to 1 quart. I stoped at taste and time. This resulted in what I would call a slightly "wet" soup rather than a gumbo. Despite adding corn starch I could not make up for the extra water content (thought if I had had more to add this might have worked. Despite this oversite, the taste still works with rice added.

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Delicious and everyone loved it. I'm doing the cornish hens next.

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I finally got the brick red roux the way it should be. Thanks Alton the entire family loved this recipe.

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I've never had Gumbo before, so can't really compare, but everyone (me included who tries this loves it! It's a good idea to serve with a shaker of Cayenne for those who like it hotter (they WILL attack you otherwise, and spicy sausage goes good if, like me, you can't find andouille sausage.

One thing, though. I reduced the salt, and otherwise it would have been too salty...so I believe the Kosher Salt rule applies (see the Pizza recipe; search "Pizza Alton". That is, if it's too salty, in the future reduce the kosher salt 1/3rd (in this case, one teaspoon, from a tablespoon to two teaspoons: start with two teaspoons if you're unsure. Very rich; I will make Beef Stew from the base some day. Good work Alton.