Modified recipe from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe/index.html
Love how all parts of shrimp are used. No need for chicken broth as in many gumbo recipes. A great weekend evening winter meal.
Ingredients
- 4 ounces vegetable oil
- 4 ounces all-purpose flour
- 1 1/2 pounds raw, whole, head-on shrimp
- 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 fresh thyme, chopped
- cayenne pepper to taste (typically < 1/4 tsp)
- 2 bay leaves
- 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
- 1 tablespoon file powder
Directions
De-head, peel and devein the shrimp. 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. Reduce to 1 quart.Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Cook on medium heat, whisking periodically until chocolate brown.
Gently add the onions, celery, green peppers and garlic to roux 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.
* Add sausage earlier to lower the spiciness of sausage.
