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Shrimp Gumbo Recipe

Shrimp Gumbo

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

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Average Rating:

Total Reviews: 173

Showing 61-70 of 173

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  • on July 25, 2010

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    I made this for my family, and my daughter cringed at the thought of boiling shrimp heads but that didn't stop her from having seconds once she tasted it! Hubby loved it. I used diced tomatoes instead and threw in the juice and used a bit of cornstarch instead of file.
    I also added some chunks of dark meat chicken and added more shrimp than the recipe, less cayenne and my toddler ate it too.
    Thanks Alton this was pretty darn authentic and the roux was worth the oven hassle!

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  • on July 17, 2010

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    I have been unable and unwilling to make a roux since my last attempt ended in complete failure. However, making the roux as you suggest, I feel like I can become a professional cook. MAN, was that gumbo good!!!! My niece ate her vegetables!!! Alton, you are the man.

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  • on June 30, 2010

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    Actually, when Alton gives an ounce measurement for a dry ingredient it is usually by weight, not measuring cup sizes.

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  • on June 16, 2010

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    4oz. is 1/2 cup 8 oz. is a cup...Super easy recipe. Thanks Alton
    I doubled the shrimp. made cornbread muffins & served over white rice.

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  • on May 27, 2010

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    How is 4 oz flour measured ? I went to a measurement conversion website and it indicated this was .91 cups. 4 fluid oz. of oil mixed with nearly a cup of flour made a thick sticky paste. Also, what are green peppers ? Bell pepper ?

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  • on May 22, 2010

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    This is a wonderful way to make gumbo that will rival any! And baking the rue makes it... I also add a can of lump crab meat. Great either way!

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  • on May 11, 2010

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    I have been to New Orleans several times now and when I am missing it, I just pull out this recipe. It makes the most perfect gumbo. I have added a short cut since we buy our shrimp from costco and they are already shelled and deviened. I use shrimp soup base instead of boiling the shells and straining them. I tastes, to us anyway, the same. I also make my roux in a cast iron skillet in the oven and transfer it to a soup pot when it is finished because I do not have a dutch oven. All in all this is the better than most of the resturaunts I have tasted it in. Good job Alton.

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  • on March 16, 2010

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    The markets where I live do not sell 'head on' shrimp so I boiled the tails and shells with water and two bottles of clam juice. I also felt one tomato wouldn't be enough so I added a can of diced tomatoes.

    Since for me, gumbo is just an excuse to eat okra, I added a half bag of frozen okra and skipped the file powder.

    My husband said it was the best gumbo he's ever had and bragged about it to our friends!

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  • on March 12, 2010

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    I just made this again for Lent no sausage of course. Also I simmer my Roux and broth like he recommends for gravy to get it nice a smooth. I swear my vegetables garlic and so on in another pan then add them. Also my like others my store does not have the file powder and I hat okra so I just let it soak into the rice instead.

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  • on March 06, 2010

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    Making the roux this way is absolutely genius. I gave up on making gumbo long ago. But, when I saw this episode the other day I thought Id try one last time. Success! Mine took about 1 hr 15 mins. I liked the file powder, worked just fine. Will try okra next time. I dont like the slime but I see in previous posts if you cook it for while the slime cooks out. I did not find that the shrimp were cooked after 10 mins so I brought it to a simmer again and turned it off for 3ish mins more. Came out great. Happy happy husband!

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