Shrimp Gumbo

15m
Prep Time
2.5h
Cook Time
2h 45m
Ready In


"Alton Brown's Recipe- easy and delicious."

Original is 6 servings

Nutritional

  • Serving Size: 1 (276.9 g)
  • Calories 485.7
  • Total Fat - 31.6 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 164.9 mg
  • Sodium - 2217.5 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.9 g
  • Protein - 25.9 g
  • Calcium - 98.8 mg
  • Iron - 2 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine - place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Step 3

While the roux is baking, de-head, peel and devein the shrimp - then place the shrimp in a bowl and set in the refrigerator.

Step 4

Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil, Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart, Remove from the heat and strain the liquid into a container, discarding the solids.

Step 5

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.

Step 6

Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.

Step 7

Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes.

Step 8

Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for medium-sized, 31-50 count, with the heads still on.
  • Be sure to use andouille sausage for the best flavor.

  • Substitute vegetable oil with coconut oil. Benefit: Coconut oil has a higher smoke point than vegetable oil, making it better for cooking at higher temperatures.
  • Substitute Andouille sausage with chorizo sausage. Benefit: Chorizo is spicier than Andouille, adding more flavor and depth to the dish.

Vegetarian Gumbo Replace the shrimp and sausage with 1/2 cup diced okra, 1/2 cup diced eggplant, 1/2 cup diced zucchini, and 1/2 cup diced portobello mushrooms. Cook for 35 minutes before adding the file powder.



: Cornbread

: Cornbread is a great accompaniment to shrimp gumbo, as it provides a delicious contrast to the savory flavors of the gumbo. The sweetness of the cornbread pairs perfectly with the spicy gumbo, making for a delicious meal.


: Sweet Potato Salad

: Sweet Potato Salad is a great side dish to serve with shrimp gumbo. The sweetness of the sweet potatoes pairs nicely with the spicy gumbo, and the creamy dressing adds a delicious contrast to the flavors of the dish.




FAQ

Q: What type of oil should be used for the roux?

A: Vegetable oil should be used for the roux in this recipe.



Q: How long should the roux be cooked?

A: The roux should be cooked for about 5 minutes, stirring constantly, until it is lightly browned.

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Fun facts:

This recipe for Shrimp Gumbo is said to be inspired by Alton Brown, the famous celebrity chef and host of the show Good Eats.

The dish Shrimp Gumbo is a classic Cajun dish that originated in Louisiana in the 18th century and is now a popular dish in the southern United States.