Shrimp Gumbo

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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!

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I love this dish. I have made it several times for my family and sometimes I change the meat. We have used chicken, or duck in place of the shrimp and the results are always great. I just cook the bird in my pressure cooker and I have lots of meat and great stock to use in the gumbo. I don't think we have every tried a bad AB recipe.

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Oh Alton, thank you for making a roux that is easy, my arm doesnt fall off, and I dont get burned!

For those who are wondering about the oil to flour ratio, there is video of thie episode on YouTube, the episode is called Bowl o Bayou. It is 4 oz. oil to 4 oz. flour but the flour must be by weight, not by measure. So you need a kitchen scale. A little tricky but worth it!

I added more peppers, onions, garlic, and red pepper since we like a lot of flavor.

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I made this version for a dinner party the other night and the results were incredible. Thank you Alton for teaching us for making the roux in the oven. I could never get it the right color before and now it is a no brainer!!!!!!!!
OMG I miss your show. Please come back!!!!!!!!!!!!!!!!

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I followed this recipe exactly other than adding a little bit more shrimp and andouille. It came out absolutely -amazing-, and was extremely simple to make. I have never made roux before, but baking it made it really easy. If I could give this a more than five star rating, I would.

I do miss the okra, though.

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Great base recipe and the how to make Cajun Napalm technique w/o winding up in the ICU is priceless. I prefer my gumbo without tomatoes/with okra/with more seasonings (, a dab of basil, lots of my fav of the moment paprika, a bit of oregano yet it little changes that this is a personal palette recipe and intro to the wonders of this dish.

I'm giving AB 4 stars just for the lack of an ER visit:.

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This was amazing. I feed this my relatives from Louisiana and they loved it. Thank you Mr. Brown!!!

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This was fun to make and I was surprised at how good it was. The roux is very different and smells a little funny while baking but after everything is mixed together it tastes delicious. The only thing different I did was to add a few oysters & Rotel Original diced tomatoes with chili peppers.

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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.