Husband's Grandmother's Shrimp Gumbo

A family specialty, this authentic gumbo was prepared for Cajun festivals, and people lined up to taste it! Serve this gumbo over cooked white rice.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 3 hr
• Calories: 344 Calories

Ingredients

• 2 cups water
• salt to taste
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 cups chopped onion
• 2 tablespoons minced garlic
• 2 bay leaves
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pound smoked sausage links, cut into 1/4-inch slices
• 2 cups chopped okra
• 0.5 cup unsalted butter
• 0.5 cup chopped green onions
• 0.25 teaspoon cayenne pepper
• 0.66666668653488 cup all-purpose flour
• 0.25 pound bacon, chopped
• 0.66666668653488 cup finely chopped green bell pepper
• 0.66666668653488 cup finely chopped celery

Recipe Instructions

Step 1

Brown sausages in a skillet over medium heat. Drain sausages on a paper-towel-lined plate and set aside. Drain skillet. Cook bacon until crisp, 6 to 8 minutes. Remove bacon to the plate with sausages. Cook okra in bacon drippings until tender, about 5 minutes. Drain okra in a colander. Drain the skillet.

Step 2

Place okra and tomatoes in the skillet over medium heat. Bring to a simmer. Reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes.

Step 3

Reduce heat to medium-low, and simmer gumbo, stirring occasionally, until stew thickens and flavors are blended, about 45 minutes. Add shrimp, and simmer until pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust seasonings, if desired, before serving.

Step 4

Melt butter in a large pot over medium heat. Add onion, bell pepper, celery, green onions, parsley, and garlic. Cook until onions turn brown, about 10 minutes. Transfer vegetables to a bowl, leaving melted butter and any vegetable liquid in the pot. Stir in flour; reduce heat to low. Cook, stirring constantly, until roux turns the color of milk chocolate, 30 to 45 minutes. Do not burn.

Step 5

Return the cooked vegetables to the pot and stir to coat with the roux. Whisk in 2 cups water, raise the heat to medium, and stir in salt, pepper, cayenne pepper, thyme, and bay leaves. Bring mixture to a boil. Stir in sausage, bacon, okra-tomato mixture, and remaining 6 cups water.