Bubba's shrimp gumbo

  • Preparation Time20 mins
  • Cooking Time90 mins
  • Serves8
  • DifficultyEasy
250g butter, plus 15g
175g plain flour
1/2 chopped yellow onion
50g chopped celery
50g chopped green bell pepper
2 cloves garlic, minced
250g sliced fresh okra
750ml shrimp stock
500ml bottled clam juice
250g chopped tinned tomatoes with juice
3 bay leaves
1 tbsp dried parsley flakes
1 tbsp Cajun seasoning
1 tsp dried thyme leaves
1 tsp dried basil leaves
1/2 tsp finely ground black pepper
375g cooked smoked sausage, sliced diagonally
900 g shrimp, cleaned and deveined

1) In a large heavy saucepan, over low heat, melt 250g of the butter. Add the flour, and cook on low geat 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.

2) Add the onions, celery, peppers and garlic and saute until translucent.

3) 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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