Bubba Gumps Greenbow County Okra Gumbo Recipes

Steps:

• Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned.
• Set aside.
• Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this) Stir in green onions, celery and garlic, cook stirring constantly until veg is tender.
• Add okra, water and the next 6 ingredients.
• Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally.
• Peel and devein shrimp, add that and crab to okra mixture.
• Simmer an additional 10 minutes, stirring occasionally.
• Remove and discard bay leaf.
• Serve gumbo over rice.
• Sprinkle with file if desired.

Steps:

• Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
• Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
• Remove from poaching liquid, strain and place in stainless steel bowl.
• Add butter, cajun spice, garlic and liquid smoke and toss together.
• Serve on large platter with the extra lemon wedges.

Steps:

• Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
• Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
• Drain shrimp,discarding marinade.
• Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
• Place skewers on a lightly greased rack of a broiler pan.
• Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
• Turn and broil an additional 1-2 minutes or until shrimp turn pink.

Steps:

• In a large roasting pot, layer alternately the okra, onions, bell pepper, tomatoes with juice, oil, garlic, celery, ham seasoning, water or broth, salt and pepper.
• Cover pot tightly and place in 425°F oven.
• Cook 30 minutes, stir and reduce heat to 350 degrees.
• Cover and cook 2 - 2 1/2 hours, stirring every 30 minutes.
• When the stringing of the okra ceases, the okra is cooked.
• Remove from oven and allow to cool.
• Chill COMPLETELY before packaging and freezing.

Steps:

• Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
• Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.