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.
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Lewis Angus
[email protected]This gumbo was just okay. The roux was a bit too dark and the shrimp was a bit overcooked. I think I'll try a different recipe next time.
Salima Kamsang
[email protected]I'm not a big fan of seafood, but this shrimp gumbo was amazing! The flavors were so well-balanced and the shrimp was cooked perfectly. I will definitely be making this again.
ROBEL ROBEL
[email protected]This gumbo is easy to make and so delicious! The flavors are amazing and the shrimp is cooked perfectly. I will definitely be making this again.
Bhupal Rana
[email protected]This shrimp gumbo is the best I've ever had. The roux is so flavorful, and the shrimp is cooked to perfection. I love the addition of okra, which gives the gumbo a nice slimy texture.
Sardar Saqib
[email protected]I made this gumbo for a potluck and it was a huge hit! Everyone loved the rich flavor and the tender shrimp. I will definitely be making this again.
minnie rockwood
[email protected]This gumbo was a bit too spicy for my taste, but my husband loved it. I'll definitely be making it again, but I'll use less cayenne pepper next time.
Everesto Busboy
[email protected]I'm not a huge fan of okra, but I thought I'd give this recipe a try. I'm so glad I did! The okra was cooked perfectly and didn't have that slimy texture that I usually dislike. The gumbo was delicious and I will definitely be making it again.
Daye Bola
[email protected]This gumbo is amazing! The roux is so rich and flavorful, and the shrimp is cooked to perfection. I love the addition of okra, which gives the gumbo a nice slimy texture.
Syed Naveed Ali
[email protected]I've made this gumbo several times now, and it's always a crowd-pleaser. The flavors are so well-balanced, and the shrimp is always cooked perfectly.
Tang Armand
[email protected]This gumbo was a hit at my party! Everyone loved the rich flavor and the tender shrimp. I will definitely be making this again.
N O V A /on
[email protected]I followed the recipe exactly, and my gumbo turned out perfect. The flavors were amazing and my guests loved it.
Ian asheti
[email protected]This is the best shrimp gumbo I've ever had. The roux is so flavorful, and the shrimp is cooked to perfection. I also love the addition of okra, which gives the gumbo a nice slimy texture.
Fatemeh hosseini
[email protected]This shrimp gumbo is absolutely delicious! The flavors are so rich and complex, and the shrimp is cooked perfectly. I love the addition of okra, which gives the gumbo a nice slimy texture. I will definitely be making this again and again.