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Bubba's Shrimp Gumbo
By: jhanaturner
| Cook time |
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1 Hours 30 Minutes
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| Prep time |
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20 Minutes
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| Total time |
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1 Hours 50 Minutes
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Recipe courtesy Uncle Bubba
Show: Paula's Best Dishes
Ingredients
- 1 cups Butter (2 sticks), plus 1 tablespoon
- 3/4 cups All-purpose flour
- 1/2 Yellow onion, chopped
- 1/4 cups Celery, chopped
- 1/4 cups Green bell pepper, chopped
- 2 Cloves garlic, minced
- 1 cups Fresh okra, sliced
- 3 cups Shrimp stock
- 2 cups Bottled clam juice
- 1 cups Canned tomatoes with juice, chopped
- 3 Bay leaves
- 1 tablespoons Dried parsley flakes
- 1 tablespoons Cajun seasoning
- 1 teaspoons Dried thyme leaves
- 1 teaspoons Dried basil leaves
- 1/2 teaspoons Finely ground black pepper
- 1 1/2 cups Cooked smoked sausage, sliced diagonally
- 2 pounds Shrimp, cleaned and deveined
- Serving suggestion: Cooked white rice
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Instructions:
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. *Cook’s Note: Brown does not mean burnt; if you burn the roux you have to throw it out and start over again.
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.
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