Prep 3 hrs
Cook 0 mins
This recipe comes from my good friend Robert's mother. It was written on a scrap of paper in no particular order. As with all my recipes, it is a starting point so please, feel free to adapt it to your personal tastes...if you don't like okra, leave it out. If you like smoked sausage in your gumbo, add it. We like crab claws in ours but they weren't in the original recipe. There is also a Louisiana spice in it called Slap Ya Mama that you can find on line, which is Robert's addition to his Mama's recipe. Tony's seasoning would do in a pinch. Also don't rush making the roux...it takes time and patience.
- 1 cup peanut oil
- 1 cup self rising flour
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon parsley
- 2 teaspoons salt
- 8 tablespoons butter
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups bell peppers, chopped
- 1 cup white onion, chopped
- 4 garlic cloves, minced
- 1 quart chicken broth
- 2 quarts water
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups green onion tops
- 1 -2 tablespoon cajun spices (Slap Ya Mama)
- 3 lbs shrimp, peeled
- 3 cups okra, sliced
- Stir together oil and flour in a cast iron skillet.
- Cook over medium low heat 30 to 40 minutes stirring constantly, until chocolate brown, adding thyme, oregano, parsley and salt halfway through.
- In a seperate skillet, melt butter and saute white onion,celery, bell pepper and garlic until tender.
- In a stockpot combine chicken broth, water, tomatoes, tomato paste, green onions, sauted vegetables and 1 Tbl Slap Ya Mama and heat to warm.
- Add cooked roux to stockpot and slow simmer 2 hours adding the shrimp and okra the last half hour.
- The last half hour is also the time to add more Slap Ya Mama and salt to taste.
- Serve over rice.
This is the best scratch gumbo recipe I have ever used and it will be my starting place anytime I decide I need a gumbo fix in the future...I added shrimp, fish filets, lump crab meat, and andouille sausage.
The taste is exactly where it needs to be....
This was great, great, great!!! I left out the okra and used only Tony's (carefully,as it tends to get spicy quick). I also started with corn oil, and it worked beautifully. My fiance kinda exclaimed "This is the 2nd night in a row that dinner has been SO GOOD!" I cooked (and thoroughly enjoyed) Deely's "Denise's Louisiana Hush Puppies & Fried Catfish", Denise's Louisiana Hush Puppies & Fried Catfish, last night. THANKS SO MUCH,Deely!!!
This stuff is amazing! Tastes better than restaurant quality!! I was lucky enough to have the real deal prepared by Ms. Deely herself when she visited Texas! It was so delicious! A wonderful mixture of spices and veggies and plenty of shrimp amd sausage! I could have eaten this all day...wait I think I did! Thanks for letting me try this awesome recipe Deely, I can't wait to try it at home and NOT share with DH (since he hates shrimp anyway!).