I am NOT kidding when i say this is some SERIOUS gumbo. It’s smoky, delicious, hearty, spicy, and pretty healthy!!

Nick re-made the original Alton Brown Shrimp Gumbo recipe without sausages and beefed it up with extra fresh tomatoes, zucchini’s, and replaced clam-related seafood (which neither of us like) with things we do love!! Like real crab meat and fresh shrimp!!

Check this out!

Nick's seafood gumbo with cornbread


  • 3 ounces vegetable oil
  • 4 ounces all-purpose flour (we used white, you could try wheat!)
  • 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
  • 2 quarts water
  • 1 cup diced onion
  • 2/3 cup diced celery
  • 1 diced zucchini
  • 2 tablespoons minced garlic
  • 8oz can of crab meat
  • 2  fresh chopped tomato
  • 1 can diced tomato
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves

gumbo stew dinner with cornbread and salad


Preheat the oven to 350 degrees F.

1) (To make Roux) 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.

2) 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.

3) Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, zucchini, 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, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually.

4)Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the crab and shrimp and stir to combine.  Cover and allow to sit for 10 minutes prior to serving.

Serve over rice, or if you’re like me, over a giant salad with fresh baked cornbread!

cornbread and gumbo over salad