Bubba's Shrimp Gumbo

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Loved this recipe!!! It did take quite a long time to make but the flavors melded together so beautifully! I wish the people who posted 1 star on this list would at least try the recipe and then rate it before they post their comments. If you don't like it after you've made it, then say so. Thank you.

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Ok, Im 53, native of Louisiana and since when do you put tomatoes, thyme, basil and clam juice in Gumbo??????????

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Haven't tried it yet. Where do you get the "shrimp stock"????

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Be prepared to set aside a LONG stretch of time for the roux; like many others, I was so fearful of it burning that it took a LOT longer to brown than the recipe indicated. After 60 minutes, I stopped and added the vegetables even though it wasn't as brown as I thought it should've been (mine was the color of my creamer-added coffee. I also agree with NC Girl about the parsley: I used fresh and would NEVER use dried for any reason. Aside from adding some Louisiana Hot Sauce and NOT measuring anything but the flour and butter, I followed the recipe as posted. It is a very good gumbo. The fragrance and flavor is delightful. I worried that it might be too fishy using shrimp stock and clam juice as the liquid base, but it wasn't. That aspect was just perfect. It is the best gumbo I've ever made, but I'm not very eager to try it anytime again soon simply because my arm is sore from stirring for one solid hour.

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A good roux should not take more than 20 minutes. Also, use fresh parsley. Dried parsley is equivalent to dried grass. Anytime I see a recipe from a "chef/cook" with dried parsley, it really makes me question their skills!

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very good, almost too much shrimp though. crazy thought, i know. be careful of not having the heat high enough on the roux, we were scared of burning it and didn't have the heat high enough and it took us an hour and a half to make. other than that, it was great. really good flavor and we served it in a bread bowl, yum!

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Great recipe! But when you add in the prep time it takes more like 3+ hours.

Hey you have to peal, and devane those shrimp, and you can't do that while stiring a rue! Then boiling the stock, can't do that when stiring the rue either. I loved the flavor of this recipe, but the prep time is way over 30 min. On the plus side - well you would have to go to New Orleans for a better gumbo. I think a rewrite of this recipe so that the steps are in a logical order would make it a lot more do able for the novice/beginer cook. And one last thing a good rue is the key to this gumbo.

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We loved this gumbo! The roux did take a long time, but it was well worth it. I decided to try seafood stock by Kitchen Basics instead of shrimp stock, and it turned out just fine. I am curious about the roux recipes by Emeril and Alton Brown, because their recipes say cooking time is much less time than this particular recipe. Maybe the richness of the roux develops and makes for a better dish if you cook it the full 45 minutes.

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We were watching Paula make this recipe on Food Network on Saturday and got inspired to go shopping for all of the ingredients to make it. In fact, it went over so well that II made it twice over the weekend so we'd have some leftovers for the week! The two complications in this recipe were the roux and the shrimp stock. I had never made roux before, so I now have an appreciation for 45 minutes it takes to brown. I thought I'd have to buy shrimp stock at my local grocer, but they didn't sell it. Then I realized I could probably make it myself from the shrimp shells. I like a spicier gumbo, so I added cayenne pepper for a little kick. Thanks Paula and Uncle Bubba!! DEEE-licious.

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I just made this over the weekend. It was absolutely fabulous! I'm very proud of my roux. I took an hour to make it and it was such a beautiful dark brown. That gave me time to make the shrimp stock nice and slow. I didn't change a thing in the recipe. Thank you Paula and Uncle Bubba!!