Alton Brown Gumbo Recipe

This Alton Brown Gumbo Recipe is rich and hearty, which uses fresh shrimp and andouille sausage. It’s the ultimate comfort food recipe, ready in about 3 hours and 55 minutes.

Alton Brown Gumbo Recipe Ingredients

• 4 ounces vegetable oil
• 4 ounces all-purpose flour
• 1 1/2 pounds medium shrimp (31-50 count), whole, head-on
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded, and chopped tomato
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 8 ounces andouille sausage, cut into 1/4-inch pieces and browned
• 1 tablespoon filé powder

How To Make Alton Brown Gumbo Recipe

1. Bake the roux: Preheat oven to 350°F. In a Dutch oven, whisk together oil and flour. Bake uncovered for 1 1/2 hours, whisking 2–3 times. Roux should turn a brick red-brown.
2. Make the shrimp stock: While roux cooks, peel and devein shrimp. Refrigerate the meat. Simmer heads and shells in 2 quarts of water for 1 hour, until reduced to 1 quart. Strain and discard solids.
3. Cook the vegetables: Place Dutch oven with finished roux over medium-high heat. Stir in onion, celery, green peppers, and garlic. Cook until onions are translucent, about 8 minutes.
4. Build the gumbo base: Add tomatoes, salt, pepper, thyme, cayenne, and bay leaves. Stir well, then gradually whisk in shrimp broth. Reduce heat to low, cover, and simmer for 35 minutes.
5. Finish with protein and filé: Turn off the heat. Add shrimp, sausage, and filé powder, stirring constantly. Cover and let sit 10 minutes before serving.
6. Serve hot: Spoon over cooked white rice for a complete gumbo experience.

Recipe Tips

• Why bake the roux?
  Baking creates a deep, nutty flavor with less risk of burning compared to stovetop.
• What is filé powder?
  It’s ground sassafras leaves used for thickening and flavoring gumbo.
• Can I use pre-cooked shrimp?
  Fresh raw shrimp is best for flavor and texture. Pre-cooked may get rubbery.
• Can I skip the shrimp stock?
  You can use seafood or chicken stock, but homemade shrimp broth adds the best depth.
• How to adjust spice level:
  Add more or less cayenne to match your heat preference.

What To Serve With Gumbo

This bold gumbo pairs perfectly with:

• Steamed white rice
• Cornbread or crusty French bread
• Collard greens or okra
• Potato salad
• Iced tea or cold beer

How To Store Gumbo

Refrigerate:
Store in an airtight container for up to 3 days.

Freeze:
Freeze cooled gumbo without rice in freezer-safe containers for up to 2 months. Thaw in fridge overnight before reheating.

Gumbo Nutrition Facts

• Calories: ~420 per serving
• Protein: 28g
• Carbohydrates: 14g
• Fat: 28g
• Fiber: 2g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make gumbo ahead of time?
Yes, gumbo tastes even better the next day as flavors meld.

Do I need okra in this gumbo?
Not for this version—filé powder acts as the thickener.

Can I use different seafood or meat?
Yes, add crab, crawfish, or even chicken for variation.

What’s the best rice for gumbo?
Medium or long-grain white rice works best.

Try More Recipes:

• Alton Brown Sushi Rice Recipe
• Alton Brown Reverse Sear Steak Recipe
• Alton Brown Boiled Eggs Recipe