Shrimp Gumbo

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I modified this recipe for Super Bowl 47. I will always make roux this way. A.Brown is a roux genius. I doubled this & 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 & 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. :

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

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In New Orleans where I come from, Gumbo doesn't have tomatoes in it.

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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

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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.

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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!!!

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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!!

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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.

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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.

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I tried this recipe for my friends and everyone loved the gumbo! Thank you Alton for making me look good!