Food Network
Home> Recipes> Seafood>
Shrimp Gumbo Recipe

Shrimp Gumbo

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (173)

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.

or Sign Up to Review

Average Rating:

Total Reviews: 173

Showing 31-40 of 173

Sort by:

Newest

  • on February 05, 2012

    Flag

    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.

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

  • on January 09, 2012

    Flag

    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.

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

  • on December 28, 2011

    Flag

    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!

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

  • on December 03, 2011

    Flag

    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!

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

  • on November 06, 2011

    Flag

    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.

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

  • on October 25, 2011

    Flag

    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.

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

  • on October 21, 2011

    Flag

    Amazing......

    fyi; 4 lq oz of oil per 1 cup of flour for the roux

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

  • on September 11, 2011

    Flag

    It came out really great for my first try making gumbo, or a roux. I was making multiple things at once so just being able to put it in the oven and not worry about it too much was awesome. Very easy to follow instructions in general. I added fresh okra as well and I used precooked chicken andouille sausage instead of a traditional cajun andouille sausage (I always use this particular sausage when a recipe calls for cajun andouille.

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

  • on August 14, 2011

    Flag

    I thought that this was an easy recipe to follow. The roux was a new way to go about it from the first time I made it. All in all I would eat the dish again. The shrimp being done this way made them perfect. I had forgotten to add my okra wich makes gumbo perfect.

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

  • on August 07, 2011

    Flag

    An excellent recipe. Had never made a roux in the oven - turned out great without having to stand there and stir for 20-30 minutes. I added fresh okra with the veggies, some chicken breast chunks with the sausage and a couple tablespoons of fresh parsley at the end with the shrimp. Had friends say it was the best gumbo they ever had. Another great recipe from Alton - I'm still making Good Eats roast turkey from his recipe of 6 years ago; people drying out turkeys at 325 degrees don't know what they are missing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 18 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

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.

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