Shrimp Gumbo

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I've tried it a few times and it is fabulous every time. I am always amazed how it suddenly smells like "Gumbo" when you finally add the ingredients all together near the end. It does take a few hours to put together so plan on it.

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The roux technique here is great for beginners. Watching this episode might make roux making look intimidating. If you think it is, they try baking roux a few times. You won't burn it, but you'll also never get it past peanut butter color. Don't be afraid to make it on the stove! I usually get it to red brick color in 15 minutes or so.

But what makes this recipe great is that it has a high roux to stock ratio. Alton does 4 oz of flour/oil to 1 quart of stock. That's a lot of roux, which makes this gumbo VERY rich. It is much more rich that what you'll get in a restaurant. Just be sure to get all that roux dissolved before serving.

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Ops, I meant 1/2 cup flour and one stick of butter.

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This turned out great even after I made a couple Variations of my own.

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Is there a typo on the cooking time for roux? I followed the recipe exactly and the roux turned out to be bitter tasting and tar like. The dish was total disaster and I had to scramble for something else before my guests arrived. What a waste of very expensive ingredients too!

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This turned out sooooooo delicious. I did however make a few adjustments, but stuck to the recipe as close as possible. Look forward to making it again.

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I love how thorough Alton is. You don't have to bake the roux. It's actually easier to just do it on the stove top. Just put it on medium high, and keep stirring it with a whisk. You want it to almost start to burn, then stir it again. The darker you get it without actually burning it, the better your gumbo will taste. I only gave 4 stars because where I live, this would cost about 50 dollars to make, unless you used nasty frozen shrimp, which is a travesty to this dish.

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The recipe is excellent and the directions are very easy to follow. I have tasted one Gumbo more tastier, but this is in the books as my number 1 Shrimp Gumbo recipe.

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It is a great recipe. I tell my family that I cook with the power of Alton. Sometimes they like it sometimes they don't but that just means more for me. This time they liked it, too bad for me.

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This gumbo recipe is delicious. It is also very easy- albeit, a little time consuming. The roux is 4 oz by volume. I know because mine turned out PERFECTLY! Just look on your measuring cup. Most standard cups will have oz across from cups. It is 1/2 cup as said by another reviewer. I would recommend this recipe to anyone and everyone.