Shrimp Gumbo Alton Brown
Dive into the soulful flavors of the South with Alton Brown's Shrimp Gumbo, a heartwarming classic that brings Louisiana's vibrant culinary heritage to your table. This recipe stars perfectly cooked shrimp, smoky sausage, and tender okra simmered in a deeply flavorful roux-based broth, enriched with aromatic vegetables like onions, celery, and bell peppers. Infused with Cajun seasoning and hints of garlic, every bite bursts with rich, savory goodness. Served over fluffy white rice and topped with fresh green onions, this comforting dish is perfect for cozy nights or entertaining guests with a taste of authentic Southern cuisine. Easy to follow yet incredibly rewarding, this shrimp gumbo is a must-try for fans of hearty, flavor-packed meals.
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Recipe Information
Ingredients
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken stock
- 14.5 oz canned diced tomatoes
- 12 oz smoked sausage, sliced
- 2 bay leaves
- 1 tbsp cajun seasoning
- 2 cups okra, sliced
- 1 lb raw shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups cooked white rice
- 0.25 cups green onions, sliced (for garnish)
- 1 dash hot sauce (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Slowly whisk the all-purpose flour into the oil to create a roux. Cook, stirring constantly, until the roux turns a dark brown color, about 15-20 minutes. Be patient, as this step builds the base flavor of the gumbo.
Once the roux has reached the desired color, immediately add the diced onion, green bell pepper, and celery. Stir well and cook for about 5 minutes, allowing the vegetables to soften.
Add the minced garlic and cook for another 1 minute, stirring to prevent it from burning.
Slowly pour the chicken stock into the pot, stirring as you go to ensure the roux dissolves evenly.
Add the canned diced tomatoes, sliced smoked sausage, bay leaves, and Cajun seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
Add the sliced okra to the pot and continue simmering for another 10 minutes. If the gumbo thickens too much, you can add a little more chicken stock.
Add the raw shrimp to the gumbo and cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Season the gumbo with salt and black pepper to taste. Remove the bay leaves before serving.
Serve the gumbo hot over a bed of cooked white rice. Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
