SHRIMP GUMBO
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- 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.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. 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.
- 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. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. 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.
Nutrition Facts : Calories 408 calorie, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 183 milligrams, Sodium 1939 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 24 grams, Sugar 3 grams
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Nana Kwame Frimpong Manso
[email protected]This gumbo is a bit time-consuming to make, but it's worth it. It's a delicious and hearty meal.
Dimply Shah
[email protected]I love that this gumbo is made with okra. It gives it a unique flavor and texture.
Usman Mani
[email protected]This gumbo is a great way to use up leftover shrimp. It's also a very affordable meal.
Joy Robillos
[email protected]I've never made gumbo before, but this recipe was easy to follow and turned out great! I will definitely be making it again.
Jacob Garza
[email protected]This gumbo was a bit bland for my taste. I would recommend adding more spices to the roux.
Mudassar Watto
[email protected]I followed the recipe exactly, but my gumbo turned out too salty. I think I will use less salt next time.
Joni Baba
[email protected]This gumbo was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Peter Terrence Mashinini
[email protected]I've made this gumbo several times, and it's always a hit. It's a great way to use up leftover shrimp.
Badipehter Daniel
[email protected]This gumbo is a must-try! It's the perfect comfort food for a cold day.
Laxman Kumar Raj
[email protected]I love this gumbo! It's so flavorful and easy to make. I always get compliments on it when I serve it to guests.
Md Shanto Sarker
[email protected]This gumbo was easy to make and turned out great! The flavors were well-balanced, and the shrimp were cooked perfectly. I will definitely be making this again.
Ndiwalana moses
[email protected]I made this gumbo for a party, and it was a hit! Everyone loved it. The shrimp were cooked perfectly, and the sauce was flavorful and rich. I would highly recommend this recipe.
Prince Himu
[email protected]This gumbo was delicious! I used shrimp, chicken, and sausage, and it was the perfect combination of flavors. The roux was easy to make, and the gumbo was ready in no time. I will definitely be making this again.