Best 5 Alton Browns Shrimp Gumbo Recipes
Shrimp gumbo is a hearty and flavorful Louisiana classic that combines the essence of the state's culinary heritage into one delicious bowl. This iconic dish is a symphony of bold flavors, with a rich, savory broth, tender shrimp, and the "holy trinity" of Louisiana cooking: bell peppers, celery, and onions. The addition of okra adds a unique texture and slight thickening to the gumbo, while a variety of seasonings, including cayenne pepper and Creole seasoning, bring a vibrant depth of flavor. Served over steamed rice, shrimp gumbo is a comforting and satisfying meal that embodies the spirit of Louisiana's soulful cuisine.
In this article, we present a collection of shrimp gumbo recipes that cater to diverse tastes and preferences. Whether you're a seasoned cook or a novice in the kitchen, our recipes will guide you through the process of creating this authentic Louisiana dish. From traditional recipes that stay true to the classic flavors to more contemporary interpretations that add a modern twist, we have something for everyone.
Our recipes include:
1. **Classic Shrimp Gumbo:** This recipe is a homage to the traditional shrimp gumbo, featuring a rich, dark roux, tender shrimp, and the quintessential trinity of bell peppers, celery, and onions. It's a well-balanced dish that captures the essence of Louisiana's culinary heritage.
2. **Quick and Easy Shrimp Gumbo:** For those short on time, our quick and easy shrimp gumbo recipe offers a simplified version of the classic dish. Using a store-bought roux and pre-cut vegetables, this recipe streamlines the cooking process while still delivering a flavorful and satisfying gumbo.
3. **Seafood Gumbo:** This recipe expands on the classic shrimp gumbo by adding a variety of seafood, including crab, oysters, and clams. The combination of seafood creates a complex and briny flavor profile that is sure to impress even the most discerning palate.
4. **Vegetarian Shrimp Gumbo:** For those who prefer a meat-free option, our vegetarian shrimp gumbo swaps out the shrimp for hearty portobello mushrooms. The mushrooms soak up the flavors of the broth and provide a satisfying texture that makes this gumbo a delicious and satisfying meal.
5. **Spicy Shrimp Gumbo:** If you enjoy a bit of heat, our spicy shrimp gumbo recipe is sure to satisfy your craving. We amp up the spice level with a generous amount of cayenne pepper, chili powder, and a touch of habanero pepper. This gumbo is a fiery delight that will warm you from the inside out.
No matter which recipe you choose, you're guaranteed a delicious and authentic shrimp gumbo that will transport you to the heart of Louisiana's culinary traditions. So gather your ingredients, put on your apron, and let's embark on a culinary journey to the bayous of Louisiana!
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.
ALTON BROWN'S SHRIMP SCAMPI V2.0
Make and share this Alton Brown's Shrimp Scampi V2.0 recipe from Food.com.
Provided by Dannielle W.
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
- Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.
Nutrition Facts : Calories 351.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 301.3, Sodium 1632.4, Carbohydrate 6.7, Fiber 1, Sugar 2, Protein 31.9
THE SHRIMP COCKTAIL
Steps:
- Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
- Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
- Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
- Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
SHRIMP GUMBO
Make and share this Shrimp Gumbo recipe from Food.com.
Provided by Vicki in CT
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
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.
SHRIMP GUMBO - ALTON BROWN
Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv.
Provided by gobruijns
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
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.
Tips:
- Prep Work is Key: Before starting, ensure all ingredients are prepped and measured accurately. It ensures a smooth and efficient cooking process.
- Use Fresh Ingredients: This recipe shines with the freshness of its ingredients. Opt for plump shrimp, succulent okra, and aromatic vegetables.
- Build Flavor Gradually: Start with the roux, the foundation of the gumbo. Cook it slowly, stirring constantly, to achieve a rich, dark color and nutty flavor.
- Don't Crowd the Pot: When adding vegetables and shrimp, do it in batches to prevent overcrowding. This helps them cook evenly and maintain their texture.
- Let the Gumbo Simmer: After combining all ingredients, let the gumbo simmer for at least 30 minutes. This allows the flavors to meld and develop fully.
- Taste and Adjust Seasoning: As the gumbo simmers, taste it and adjust the seasoning accordingly. A balance of spices is crucial for a flavorful gumbo.
- Serve with Accompaniments: When serving, offer a variety of accompaniments such as steamed rice, crusty bread, and/or a dollop of sour cream. These additions enhance the gumbo experience.
Conclusion:
Alton Brown's shrimp gumbo is a culinary masterpiece that combines the vibrant flavors of Louisiana with the chef's meticulous attention to detail. By following the tips and techniques provided, you can create a gumbo that's rich, flavorful, and sure to impress. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Cajun cuisine. Bon appétit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
