Recipe by mightyro_cooking4u
This recipe is from UNCLE BUBBA'S SAVANNAH SEAFOOD by Paula Deen's brother, Bubba. His recipe is quite lengthy but good.
- 1⁄2 cup butter, plus
- 1 tablespoon butter
- 3⁄4 cup all-purpose flour
- 1⁄2 cup chopped yellow onion (about 1/2 small onion)
- 1⁄4 cup chopped celery (about 1 stalk)
- 1⁄4 cup chopped green bell pepper (about 1/4 pepper)
- 1 garlic clove, minced
- 1 1⁄2 cups sliced cooked smoked sausage
- 3 cups shrimp stock
- 2 cups bottled clam juice
- 1 tablespoon shrimp base
- 1 tablespoon dried parsley flakes
- 1 tablespoon cajun seasoning (available in the spice aisle in the grocery store)
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon finely ground black pepper
- 1⁄2 teaspoon coarsley ground black pepper
- 2 bay leaves
- 1 teaspoon gumbo file (optional, depending on how thick you want it) (optional)
- 1 cup sliced okra (fresh or frozen)
- 1 cup chopped canned tomato with juice
- 1 green onion, thinly sliced (scallion)
- cooked white rice (optional)
Directions See How It's Made
- Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter. Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown. Brown does not mean burnt; if you burn the roux you have to throw it out and start over again. Remove about 1 tablespoon of the roux and set it aside.
- In small saute pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft and the onions are translucent. Add the vegetables to the roux.
- In the pan you used to sweat the vegetables, saute the smoked sausage until tender and add it to the vegetable and roux mixture.
- Add the shrimp stock, clam juice, shrimp base, parsley,Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix. Simmer on medium-low heat until thick, about 1 hour.(If you are using fozen okra, add 3 to 4 minutes cooking time.).
- Before serving, remove the bay leaves and add the remaining roux. Cook for at least 5 minutes on low heat. Add the green onion and serve immediately, over the white rice if you like.