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  • Amy Steger

    Shrimp Gumbo - Alton Brown. This was AMAZING! Followed directions exactly except I cooked two pounds shrimp (fresh caught gulf shrimp) and used 2 quarts shrimp stock. I also made this GF by using brown rice flour for the roux. I cooked the roux 80 minutes on convection bake. I also added a half bag of frozen okra. It served 6 adults with leftovers. Seriously delicious. It will become a company meal and sunday dinner for sure.

  • Lila ~ TX

    Shrimp Gumbo Recipe from Alton Brown on Food Network. 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.

  • MIRNA COLOMBO

    Healthy Fish and Seafood Recipes

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