Shrimp Gumbo

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OMG!!!! EXCELLENT!
I added turkey chunks and some frozen okra...but man, this was purrrrrfect.
I loved, loved making the roux in the oven. soooooooooo easy and woks.
BRAVO!

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This is a great recipe and a good foundation for your Gumbo. Amazing color and the fact you can bake your Roux can alow you to start earlier. I do not like green peppers so I used sweet yellow, red and orange. I live in the Northwest and have shrimp stock frozen or fresh. I used 50/50 shrimp stock to chicken. I also used chicken breasts along with spicy sausage from Costco and a can of chick peas. The fresh tyme really rocks the recipe.

As for the rice, I like to add the zest of one lemon and the juice with some fresh parsley or Herbs De Provance.

My neighbors are visiting from Alabama and stated this was the 1st and or 2nd best they have ever had.

As for fancy serving sugestions. I take my whole shimp with heads on and dip them on a tempura batter and fry them whole. Place of them on top of your rice and with fresh chopped green onions and parsley to garnish.

Great recipe!!

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I usually collaborate recipes from the food network chefs, but this gumbo recipe was easy to follow and I was able to add my own twist.
I happen to save some shrimp stock that I had from making shrimp cocktail, good thing because the shrimp stock gives it a lot of flavor.
I prepped all the ingredients first so that the process was easy to follow. I also added chopped parsley along with the thyme, and I added chicken to increase meats.
I actually breaded and fried the chicken breasts in oil, then cut it up unto cubes.
Then I added the flour and made a roux on the pan instead of the oven. The dark color of the oil from the chicken made it quicker for browning and it also flavors the flour and oil for the stew. Everything else I did according to the recipe. There was one more step, I wanted to make a lot of stew so I added water and some chicken bouillon and white wine.
To top it off, Tobasco sauce was the key!!

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Very simple to make and was an absolute hit. FB friends wanted recipe so I sent your link.

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Good result, the only problem that I had was the roux. I am an experienced cook, who has never made a roux. I think that the measurements for the roux were deceiving. I, like many did equal amounts (1/2 cup of flour and oil. Not everyone has a kitchen scale, so it should have been noted that these were weight measures, and there should have been given a hint on how to convert. My roux continued to be very oily after the cooking time. After mixing everything together at the end, I tasted very oily gumbo. My solution was to take the needed flour, and wisk it together with a small amout of the broth, and then wisk that into the gumbo, and let cook for about 10 more minutes. Lesson learned. I read on another website that the approximate measurement for a roux are one part oil to 1 and 3/4 parts flour. Again, the gumbo's end result was good for my forst attempt. Don't skip the file powder, it didn't have that authentic gumbo flavor until I added that!

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Cook roux in the oven? Of course you can!

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My wife asked me to make this for a large family feast. I had to double the proportions to make enough, but it turned out perfect! I think we have a new family favorite. Very tasty indeed. I've no idea what one poster below could have done to get a bland meal.

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OMG awesome.... this was truly the best gumbo ever. First time making jumbo and first for one of Alton's recipes. Made 2 changes, one used Okra since my grocery story didn't have file powder and found a blog which recommended the Okra. 2nd substitute was chicken sausage with jalapeno peppers&roasted peppers. I'm not a fan of andouille sausage so this sub worked real well.

My husband and I thoroughly enjoyed this dish, the recipe is a keeper! Thanks Alton

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If I could give this less than 1 star I would. I cook at home for my family at least 5 times a week. Everyone I have ever cooked for says that they love my food. Usually I find a recipe and put my own spin on it but I followed this one to a T since I had never made Gumbo before. It was the absolute worst, most bland tasting thing I have ever eaten. My family thought the same. Since I had company over who also ate it, I was embarrassed. HORRIBLE!!

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I am a Midwesterner and don't know what real gumbo is supposed to be like but I love this recipe. From reading other recipes, it appears to be equal amounts of oil and flour by volume for standard roux (although generally I assume 4 oz flour means by weight. Since it takes time to prepare, I like to make extra. To freeze some, prepare it with the sausage but hold out the shrimp and shrimp broth until ready to serve it. This time I added some clam broth and just added back enough shrimp broth to the right consistency.
I recommend using fresh thyme where ever a recipe calls for it. It is easy to grow your own. I even pushed back the snow to get some thyme from my garden.