Bobby's Smokey Gumbo

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Cajun Style!
TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 pound medium shrimp, peeled, deveined and tails removed
  • One 10-ounce box frozen sliced okra, thawed
  • Hot sauce, optional, for serving
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Directions

Heat the oil in a large stockpot; add the sausage and saute for 2 to 3 minutes. Add the celery, garlic, onions and bell peppers and cook until starting to turn translucent, about 2 minutes. Add the rice and stir to incorporate. Add the chicken stock, Worcestershire, Cajun seasoning, salt and cracked pepper, cover and cook until the rice is tender, about 45 minutes. Add the shrimp, okra and hot sauce if using, and cook until the shrimp is just opaque, about 5 minutes.

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4

Newest Ratings and Reviews

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  • on September 21, 2013

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    After preparing this, it is jambalaya, not gumbo. Please use the correct name as to not misinform people. Gumbo is more of a soup which starts with a roux and is served over a small amount of rice.

    And the picture above looks nothing like what was prepared on show.

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  • on May 02, 2013

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    This may be good, but it's NOT gumbo. And you know this! You can totally cut the fat, sodium, calories AND the carbs without making whatever it is you made. Go back to the drawing board. If you make a small amount of a dark roux with the same amount of canola oil in your recipe and toast off your dry spices before adding the other ingredients, you can have an authentic gumbo without the fat, sodium, calories and heavy carb load. There was way too much rice in your final product. Use about 1/4 of the sausage, or leave it out all together. A true gumbo is served over rice, of course, not mixed in. So you can get by with just a couple of tablespoons of rice, more broth, and all the goodness. Dang! Fix this recipe! Oh, and finish with fîle, cher.

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  • on October 21, 2012

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    Wonderful taste without the heavy feeling after. The flavors are smoky and just the right amount. This is my first try at one of Bobby Deen's recipes and I have to say it was not a disappointment.

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