Shrimp Gumbo

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (175)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 175

Showing 21-30 of 175

Sort by:

Newest
  • on September 18, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 10, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 23, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 01, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 21, 2012

    Flag

    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!!!!!!!!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 18, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 18, 2012

    Flag

    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:.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 03, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 03, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 14, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.