Recipe courtesy of Uncle Bubba
Recipe courtesy of Uncle Bubba
Watch how to make this recipe.
Bubba's Shrimp Gumbo
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 8 servings
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 8 servings
Ingredients
1 cup butter (2 sticks), plus 1 tablespoon
3/4 cup all-purpose flour
1/2 chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 cup sliced fresh okra
3 cups shrimp stock
2 cups bottled clam juice
1 cup chopped canned tomatoes with juice
3 bay leaves
1 tablespoon dried parsley flakes
1 tablespoon Cajun seasoning
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon finely ground black pepper
1 1/2 cups cooked smoked sausage, sliced diagonally
2 pounds shrimp, cleaned and deveined
Serving suggestion: Cooked white rice
Directions
- In a large heavy saucepan, over low heat, melt 1 cup of the butter. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly.
- Add the onions, celery, peppers and garlic and saute until translucent.
- Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Before serving, remove the bay leaves. Transfer to a serving bowl and serve over white rice, if desired.
Cook’s Note
Brown does not mean burnt; if you burn the roux you have to throw it out and start over again.
