Bubba's Shrimp Gumbo Recipe by Paula Deen

Level: Easy

Time: 110 MINUTES

3 ratings
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  • 1 cup butter, plus 1 tablespoon
  • 3/4 cup all-purpose flour
  • 1/2 chopped yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 cup sliced fresh okra
  • 3 cups shrimp stock
  • 2 cups bottled clam juice
  • 1 cup canned diced tomatoes with juice
  • 3 bay leaves
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon black pepper
  • 1 1/2 cups cooked smoked sausage, sliced diagonally
  • 2 lbs shrimp, cleaned and deveined
  • cooked white rice, for serving


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 sauté 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.

Bubba's Shrimp Gumbo


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3 Reviews

Karen 12/23/2016
Can that be corr

Can that be correct.. Cook butter and flour for 30 to 45 minutes?

Mary 9/28/2015
This gumbo is ou

This gumbo is out of this world. I made a few changes to make it a little heartier, but the flavor was already all there. I halved the shrimp and added some chicken thighs to the simmer soup. After about a half an hour, I pulled them out, shredded them, and added them back in. They were so rich and buttery, even. I also more than doubled all the veggies and still thought I could have added more. I brought this over to my boyfriends house and he's already asked me to make another pot because we didn't have enough leftovers. So good!

Toya 1/16/2015


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