Best Alton Browns Shrimp Gumbo Recipes
SHRIMP GUMBO - ALTON BROWN
Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv.
Provided by gobruijns
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
SHRIMP GUMBO
This Cajun-style gumbo is packed with flavor from homemade shrimp stock, filé powder, and plenty of juicy shrimp and sausage. Gumbo is little more than a roux-thickened stew with rice, and yet to call it nothing more than a roux-thickened stew with rice is to utter culinary blasphemy. Gumbo is one of the most solidly "American" dishes there is, in that is represents at least half a dozen cultures - including the French, who supplied the roux; the Choctaw, who invented filé powder; and Africans, who contributed okra and rice (via Madagascar). The Caribbeans brought several herbs and spices to the party, and the English...okay, not much England in this one, which is just fine with me. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 3h30m
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF.
- Put the oil and flour into a 5- to 6-quart cast-iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the water, set over high heat, and bring to a boil. Decrease the heat to low and simmer until the liquid has reduced to 1 quart, about 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done (it will be a brick red-brown), carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, and garlic, and cook, moving constantly until the onions begin to turn translucent, about 8 minutes. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves, and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover, and cook for 35 minutes.
- Turn off the heat, add the shrimp and sausage, and stir to combine. Add the filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
SHRIMP GUMBO
Make and share this Shrimp Gumbo recipe from Food.com.
Provided by Vicki in CT
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
CHICKEN, SHRIMP, AND SAUSAGE GUMBO
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Provided by B-B-Q Man
Categories Gumbo
Time 4h30m
Yield 14-18 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
- Enjoy!
Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3
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Alton Brown is a celebrity chef and television personality who is known for his creative and innovative approach to cooking. Among his many recipes, Alton Brown's shrimp gumbo recipe is one that stands out. Gumbo is a dish that originated in Louisiana, and it is a mixture of Creole and African cuisines. The dish is traditionally made with seafood, sausage, chicken, and vegetables, and it is served over rice. Here is a closer look at Alton Brown's shrimp gumbo recipe.
Ingredients
Alton Brown's shrimp gumbo recipe calls for the following ingredients:Vegetables
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
Spices
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Seafood
- 1 pound large shrimp, peeled and deveined
- 1 pound crab meat
Liquid
- 4 cups chicken broth
- 1 cup clam juice
- 1 tbsp Worcestershire sauce
Other
- 1/4 cup chopped fresh parsley
- 6 cups cooked white rice
Preparation Instructions
Here are the steps to follow when preparing Alton Brown's shrimp gumbo recipe:Step 1: Cook Vegetables
Heat the canola oil in a large pot over medium-high heat. Add the onion, bell pepper, and celery and cook until the vegetables start to soften, about 5 minutes.Step 2: Add Spices
Add the flour to the pot and stir constantly until it starts to turn a light brown color, about 2 minutes. Add the cayenne pepper, smoked paprika, thyme, and bay leaf and cook for another minute.Step 3: Add Liquid
Slowly add the chicken broth and clam juice to the pot, stirring constantly to prevent lumps. Add the Worcestershire sauce and let the mixture come to a simmer.Step 4: Cook Seafood
Add the shrimp and crab meat to the pot and cook until the shrimp are pink and cooked through, about 5-7 minutes.Step 5: Add Parsley
Remove the bay leaf from the pot and sprinkle the chopped parsley over the gumbo.Step 6: Serve
Serve the gumbo over cooked white rice, garnished with additional parsley if desired.Conclusion
Alton Brown's shrimp gumbo recipe is a delicious and flavorful take on a classic Louisiana dish. The combination of seafood, vegetables, and spices creates a rich and complex flavor that is sure to impress. With these simple steps, you can recreate Alton Brown's shrimp gumbo recipe and impress your friends and family with your culinary skills.
Alton Brown is a renowned television personality and celebrity chef who is widely known for his practical and informative cooking shows. One of his famous recipes is shrimp gumbo, a traditional Cajun dish that is a staple of New Orleans cuisine. Gumbo is a flavorful, hearty stew that is usually served with rice.
If you are looking to make a delicious and authentic shrimp gumbo using Alton Brown’s recipe, there are several tips that you should keep in mind. In this article, we will discuss some of the valuable cooking tips that you should consider when making Alton Brown’s shrimp gumbo recipe.