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Shrimp Gumbo

3.5 hrs to make • Serves 6


1/2 lb Andouille sausage


2 Bay leaves
1/2 cup Celery
2 tbsp Garlic
1/2 cup Green peppers
1 cup Onion
1 tsp Thyme, fresh
1/2 cup Tomato

Baking & Spices

4 oz All-purpose flour
1/2 tsp Black pepper, freshly ground
1/4 tsp Cayenne pepper
1 tbsp Kosher salt

Oils & Vinegars

4 oz Vegetable oil


2 qt Water


1 tablespoon file powder
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
  • 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. 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.


    Healthy Fish and Seafood Recipes

  • Amy Frenzel

    Shrimp Gumbo Recipe : Alton Brown : Food Network - BAKED ROUX IN THE OVEN

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