Shrimp Gumbo

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I just made this gumbo, albeit, with one substitution. I used okra instead of file powder as my local stores did not carry it and I happen to like okra. The baked roux is pure genius! I've made it before the old-fashioned way and it can take a heck of a long time that way. This method took the fuss out and the roux turned out as well as if I slaved over it. The shrimp stock added levels of flavors to the broth and my wife was simply floored with the end result. If you don't have file powder readily available, add a cup and a half of sliced okra after the shrimp stock is incorporated and you'll enjoy the end result, rest assured. Thanks, Alton. Another great recipe I'll use again and again.

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i jest made yous gumbo an is very good, taste like it were made inda Heavan, by de angels dis hear waz very good, tanks shoud be more starrz-

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This recipe was so easy and delicious. The hardest part was peeling the shrimp. I've made it twice now, and the only thing I changed, which made it better I thought, was to cook down the shrimp broth to three cups. This gave the gumbo a darker, richer, flavor in my opinion.

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I've made this gumbo several times and what I think is pure genius is the method for making the roux. Previously I stood over the stove for 30-40 minutes and the roux never did get as brown as it should. Doing the roux in the oven produces a perfect product and gives you the time to prep the vegs and make the stock. While it is somewhat time consuming, it has always been a hit and well worth the effort. I do add okra to mine, not file powder, but that is just a personal preference.

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i jest made yous gumbo an is not vory good, taste like it were canned, dis hear twaz not vory good, danks

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Thank you Campbell from Elberta, AL....I have been saying the same thing for a while now...while Alton's recipe is delicious...it is just good soup...The roux is fine...and ya gotta have a good roux to make a good gumbo...I cook mine on the stove top...not such a hard job...jus' gotta know how to do it. But, Okra is Gumbo and without the addition of the African-orginated pods...all ya got is soup. Try this recipe and add some cut okra the last 30 minutes or so..let your gumbo simmer..the sliminess of the okra cooks out. My gumbo is thick but it is not slimy one bit..I only add my shrimp the last few minutes of cooking. I really like to saute it a little before adding to the gumbo and I hate my shrimp over cooked. File powder is the only way to go for the File gumbo. I love Alton's show and his recipes are great--even without the Okra!!

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The recipe as is, is 5 stars, but this time I made some changes. First of all, my roux takes waaaay longer than 1 1/2 hours, but I am probably being cautious, even cooking it in the oven. This time, I used a combination of 1/2 shrimp broth and 1/2 chicken stock (from 3 bone-in, skin on breasts, which I then simmered in the gumbo. Tomatoes are awful this time of year, so I used drained, petite-diced tomatoes. Cajun, creole, or neither... this is just good eats period!

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This is an excellent gumbo recipe. If you have blue crabs, clean and cut them in half when you add the shrimp or just add a can of crab meat. King crab legs work well too.

I can beat Alton when it comes to preparing roux. I don't particularly enjoy standing over a hot stove and constantly stirring oil and flour for over an hour, so I just unscrew the jar top from the roux I buy ready made at the grocery. I get mine on the Specialty Foods aisle at my local Kroger in Midlothian, Virginia. It comes in light brown and chocolate varieties (mahogany if you prefer. Locally, it's $4.99 for a 1 lb. jar. That's enough for 2 batches of Alton's gumbo recipe.

Since I was born and raised in New Orleans, and I'm an alum of the University of Louisiana Lafayette (class of '70 when it was USL, you might find this sacreligeous. But because the roux is made at Southern Seasonings, Inc. in Broussard, Louisiana (phone 337-837-8866, I think you can cut me some slack.

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This recipe is going to be a 'lifer'. I've made it twice so far. It's got a great level of spiciness and a great taste overall. I was really happy with the Aidells brand andoulle sausage I used, but will probably try to find a nitrate-free kind next time, if that even exists. I also had the luxury of using shrimp that my husband caught during shrimping season. Unfortunately he had already de-headed them at the dock, but the shells still created amazing fresh flavored stock. The only downside is the time it takes to cook that roux, and all of the shrimp deveining - my least favorite kitchen task. Don't even attempt cleaning those shrimp if you don't own a deveining tool! Add some nice crusty bread, long grain rice and a little extra file to sprinkle on top - perfect.

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I was not very impressed. It seemed to have been missing something. Although i did like how the roux is made. Its alot easier than traditional ways of making roux. I also added okra at the last 20 min of cooking. I also added 1 cup of clam juice to my stock broth.