Alton Brown's Shrimp Gumbo | Genius Recipes | Food52

The most important lesson from this recipe is that any gumbo is more within reach when you bake your roux. Making this recipe is extra-easy in our Staub 4-quart cocotte, now $99! GET YOURS NOW ►► https://f52.co/2rqqEJQ

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INGREDIENTS
4 fluid ounces vegetable oil
4 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
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 (fresh or canned)
1 tablespoon kosher salt
1/2 teaspoon finely ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch slices and browned in a little oil
1 tablespoon filé powder
Rice for serving

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