Best 2 Shrimp Gumbo Alton Brown Recipes

Shrimp gumbo is a classic Creole dish that is packed with flavor. It is made with a rich, flavorful broth that is simmered with shrimp, vegetables, and spices. The broth is typically thickened with a roux, which is a mixture of flour and fat. Shrimp gumbo is often served over rice, and it can be garnished with a variety of toppings, such as green onions, parsley, and hot sauce.

This article features three different recipes for shrimp gumbo. The first recipe is a traditional Creole shrimp gumbo, made with a dark roux and a variety of vegetables and spices. The second recipe is a lighter, healthier version of shrimp gumbo, made with a light roux and less fat. The third recipe is a spicy shrimp gumbo, made with a cayenne pepper-infused roux and a variety of hot spices.

All three recipes are delicious and easy to make. They are perfect for a weeknight meal or a special occasion. Whether you are a fan of traditional Creole cooking or you are looking for a healthier, lighter version of shrimp gumbo, you are sure to find a recipe in this article that you will enjoy.

Let's cook with our recipes!

SHRIMP GUMBO - ALTON BROWN

Shrimp Gumbo - Alton Brown image

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

Ingredients

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 lbs raw shrimp, whole, head-on medium-sized (31-50 count)
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
2 tablespoons minced garlic
1/2 cup peeled seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 lb andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

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 GUMBO

Alton Brown's Shrimp Gumbo image

Number Of Ingredients 16

Ingredients

1/2 cup vegetable oil
4 ounces flour
1 1/2 pounds shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup chopped tomato
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon thyme
1/4 teaspoon cayenne
2 bay leaves
1/2 pound andouille sausage, sliced and browned
1 tablespoon file powder

Steps:

Heat the oven to 350° 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 filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Tips:

Use fresh and high-quality ingredients. This will make a big difference in the flavor of your gumbo.
Don't be afraid to experiment with different ingredients. There are many variations of gumbo, so feel free to add your own personal touch.
Be patient. Gumbo takes time to cook, so don't rush the process. The longer you simmer it, the better the flavor will be.
Serve gumbo with your favorite sides. Some popular options include rice, cornbread, and salad.

Conclusion:

Shrimp gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover shrimp, and it's also a perfect dish for a party or potluck. So next time you're looking for a hearty and flavorful meal, give shrimp gumbo a try. You won't be disappointed!