[CnD] Okay, the best gumbo I've ever, ever made!

Penny Reeder penny.reeder at gmail.com
Sun Feb 15 19:15:40 EST 2015

It's Mardi Gras -- so time for some gumbo! I've been making seafood
gumbo for quite a few years now. It's always good. But tonight's gumbo
-- Wow! The difference is the roux. I've always made a microwave roux.
Don't get me wrong, the microwave roux is good. But today's -- made
according to Alton Brown's oven method -- is absolutely outstanding!

I will paste the recipe below. In addition to the shrimp and
Andouille, I added a container of smoked oysters, the liquid drained,
saved, and frozen from 2 pints of oysters we enjoyed earlier in the
week, and 8 oz. of lump crab meat! Also, Alton doesn't say to, but I
browned the Andouille before I added it at the end.

It took me a while to scrounge up my file in the back of the cupboard,
but I'm so glad I did!

Enjoy this recipe and let the good times roll!
Alton's Shrimp Gumbo, Featuring Oven-Baked Roux
A hands-off method for a rich, dark gumbo roux, so you can celebrate Mardi Gras
away from the stove. While I recommend following the recipe as written  (
) -
Genius Recipes
Serves 6
 fluid ounces vegetable oil
ounces all-purpose flour (or about 1 cup less 4 teaspoons, if
measuring by volume)
1 1/2
pounds raw, whole, head-on, medium-sized (31-50 count) shrimp
quarts water
cup diced onion
cup diced celery
cup diced green peppers
tablespoons minced garlic
cup peeled, seeded, and chopped tomato (fresh or canned)
tablespoon kosher salt
teaspoon finely ground black pepper
teaspoon fresh thyme, chopped
teaspoon cayenne pepper
 bay leaves
pound andouille sausage, cut into 1/4-inch slices and browned in a little oil
tablespoon filé powder
 Rice for serving
1.  Heat the oven to 350° F.
2.  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.
3.  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.
4.  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 filé powder while stirring constantly. Cover and
allow to sit
for 10 minutes prior to serving. Serve over rice.x

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