Alton Brown Gumbo Recipe

This rich, velvety Alton Brown Gumbo is made with a foolproof oven-baked roux, homemade shrimp stock, and spicy andouille sausage, ready in about 3 hours. The hero moment happens when you stir in the filé powder at the very end, instantly transforming the broth into a thick, glossy sauce without any additional heat. I love this method because baking the roux removes the constant fear of burning it on the stovetop.

What I Learned Making This

I used to be terrified of making gumbo because standing over a pot of molten “Cajun napalm” for 45 minutes is stressful. Alton Brown’s technique of baking the flour and oil in the oven completely changed that for me. You get that deep, brick-red color without the arm workout or the risk of scorching the flour, which allows you to prep the shrimp and vegetables while the oven does the heavy lifting.

Another surprise was the shrimp stock. I used to skip this step and use boxed chicken broth, but boiling the shrimp heads and shells creates a depth of flavor that store-bought stock just can’t match. It definitely adds an hour to the process, but the intense seafood richness it adds to the final bowl makes every minute worth it.

Alton Brown Gumbo Ingredients

• For the Roux:
• 4 oz vegetable oil (measured by weight)
• 4 oz all-purpose flour (measured by weight)
• For the Stock:
• 1 1/2 lbs raw, whole, head-on medium shrimp (31-50 count)
• 2 quarts water
• For the Gumbo:
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tbsp minced garlic
• 1/2 cup peeled, seeded, and chopped tomato (fresh or canned)
• 1 tbsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 tsp fresh thyme, chopped
• 1/4 tsp cayenne pepper
• 2 bay leaves
• 1/2 lb andouille sausage, cut into 1/4-inch slices and browned
• 1 tbsp filé powder
• Cooked white rice, for serving

How To Make Alton Brown Gumbo

1. Bake the Roux: Preheat your oven to 350°F. In a heavy 5-to-6-quart Dutch oven, whisk together the vegetable oil and flour. Place the pot, uncovered, on the middle rack of the oven. Bake for 1 hour and 30 minutes, whisking thoroughly 2 or 3 times during cooking, until the roux is a dark brick-red color.
2. Make the Stock: While the roux bakes, remove the heads and shells from the shrimp. Refrigerate the shrimp meat. Place the heads, shells, and water in a saucepan over high heat. Boil, then reduce to low and simmer for 1 hour until the liquid reduces to 1 quart. Strain and discard the solids.
3. Cook the Vegetables: Carefully remove the hot roux from the oven and set the pot over medium-high heat on the stove. Immediately add the onions, celery, green peppers, and garlic. Cook, stirring constantly, for 7 to 8 minutes until the onions are translucent and the vegetables soften.
4. Build the Base: Add the tomatoes, salt, black pepper, thyme, cayenne, and bay leaves. Stir to coat. Gradually whisk in the prepared shrimp stock, ensuring no lumps form. Reduce heat to low, cover the pot, and simmer gently for 35 minutes.
5. Finish the Dish: Turn off the heat completely. Stir in the raw shrimp and browned sausage. Sprinkle in the filé powder while stirring constantly to prevent clumping. Cover the pot and let it sit for 10 minutes; the residual heat will cook the shrimp perfectly. Serve over rice.

Recipe Tips

• Weigh your roux ingredients: Alton Brown insists on weighing the oil and flour (4 ounces each) rather than using cups. This ensures the perfect 1:1 ratio for a stable roux that won’t separate.
• Don’t boil the filé: Filé powder (ground sassafras leaves) is a thickener that turns stringy and tough if boiled. Always add it at the very end after you have turned the heat off.
• Prep before the roux comes out: Once that Dutch oven comes out of the oven, the roux is incredibly hot. Have your chopped trinity (onion, celery, pepper) ready to go immediately to cool down the roux and stop it from burning.
• Shrimp heads matter: If you can’t find head-on shrimp, ask your fishmonger for just shells or buy extra shell-on shrimp. The shells contain the chitin and flavor compounds that make the stock gelatinous and rich.

What To Serve With Gumbo

Traditional white rice is the standard accompaniment, acting as a neutral canvas for the spicy, rich stew. For a true Southern experience, serve a scoop of creamy potato salad right in the bowl alongside the gumbo; the cool creaminess balances the heat beautifully. A side of crusty French bread or cornbread is also essential for soaking up every last drop of the dark roux gravy.

How To Store

Gumbo tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and store in freezer-safe bags or containers for up to 3 months; thaw overnight in the fridge and reheat gently on the stove, being careful not to boil it vigorously to preserve the texture.

FAQs

• Can I use vegetable broth instead of shrimp stock? Yes, but you will lose significant depth of flavor. If you must skip the homemade stock, use a high-quality clam juice or seafood stock from the store, mixed with a little chicken broth.
• Why is my gumbo slimy? This usually happens if okra or filé powder is cooked too long at a boil. Since this recipe uses filé off the heat, sliminess is rare, but ensure you don’t reheat it to a rolling boil later.
• What if I don’t have a Dutch oven? You need a heavy, oven-safe pot (like cast iron) to hold the heat for the roux. If you use a thin metal pot, the roux may scorch in the oven, so check it more frequently.
• Can I use chicken instead of shrimp? Absolutely. You can substitute the shrimp for browned chicken thighs, but you should still use a chicken stock base instead of the shrimp stock for a more traditional Chicken and Sausage Gumbo profile.

Nutrition

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 175mg
• Sodium: 1400mg
• Total Carbohydrate: 30g
• Protein: 25g

Try More Recipes:

• Alton Brown Chicken Soup Recipe
• Alton Brown Butternut Squash Soup Recipe
• Alton Brown Lentil Soup Recipe