Shrimp Gumbo
Prep: 60 min | Cook: 150 min | Servings: 6
Recipe courtesy Alton Brown, 2007. The roux bakes in the oven. Serve over rice.
Ingredients
- 4 oz Vegetable oil
- 4 oz Flour, all-purpose
- 1 1/2 lb Shrimp, raw, whole, head-on, medium (31-50 count)
- 2 qt Water
- 1 cup Onion, diced
- 1/2 cup Celery, diced
- 1/2 cup Green bell pepper, diced
- 2 tbsp Garlic, minced
- 1/2 cup Tomato, peeled, seeded and chopped
- 1 tbsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- 1 tsp Thyme, fresh, chopped
- 1/4 tsp Cayenne pepper
- 2 Bay leaf
- 1/2 lb Andouille sausage, 1/4-inch pieces, browned
- 1 tbsp File powder
- Cooked rice, for serving
Directions
- Preheat the oven to 350 degrees F. Whisk the oil and flour together in a 5- to 6-quart cast-iron Dutch oven and bake uncovered on the middle shelf 1 1/2 hours, whisking 2 to 3 times.
- Meanwhile, head, peel and devein the shrimp and refrigerate. Simmer the heads and shells in the water in a 4-quart saucepan about 1 hour, until reduced to 1 quart. Strain.
- Set the roux over medium-high heat and cook the onions, celery, peppers and garlic, moving constantly, 7 to 8 minutes, until the onions begin to turn translucent.
- Stir in the tomatoes, salt, pepper, thyme, cayenne and bay leaves. Gradually whisk in the shrimp broth. Cover and cook over low heat 35 minutes.
- Off the heat, stir in the shrimp and sausage, then the file powder, stirring constantly. Cover and let sit 10 minutes before serving.