Ingredients for Shrimp Gumbo Alton Brown
- 1 cup vegetable oil
- All Purpose Flour
- Raw Shrimp
- 2 quarts water
- Diced Onion
- 2 stalks celery, chopped
- Green Pepper
- 4 cloves garlic, minced
- Chopped Tomato
- Kosher Salt
- Fresh Ground Black Pepper
- Fresh Thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 bay leaves
- Andouille Sausage
- 2 tablespoons file powder (optional)
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How to Make Shrimp Gumbo Alton Brown
- Preheat oven to 350°F (175°C).
- In a 5-6 quart cast iron Dutch oven, whisk together 1 cup vegetable oil and 1 cup flour until smooth.
- Bake uncovered on the middle oven rack for 90 minutes, whisking every 20-30 minutes.
- While the roux bakes, peel, devein, and remove the tails from 1 pound of shrimp. Refrigerate.
- Place shrimp heads and shells in a 4-quart saucepan with 2 quarts of water. Bring to a boil, then reduce heat and simmer for 60 minutes, or until liquid reduces to 1 quart.
- Strain the shrimp stock, discarding solids.
- Remove the roux from the oven and set over medium-high heat.
- Add 1 large chopped onion, 2 chopped celery stalks, 1 chopped green bell pepper, and 4 minced garlic cloves. Cook, stirring constantly, for 7-8 minutes until onions soften.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 2 bay leaves.
- Gradually whisk in the reserved shrimp stock.
- Reduce heat to low, cover, and simmer for 35 minutes.
- Stir in 1 pound sliced andouille sausage and the reserved shrimp.
- Stir in 2 tablespoons of file powder (optional), if using.
- Cover and let sit for 10 minutes before serving over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
9g
Fat
32g
Carbs
7g
