Ready in 2 hours
This is the best gumbo I've had. It's packed full of flavor and delicious ingredients, (with shrimp, crab, andoullie and oysters, what's not good?) but the key to this baby is the roux. NEVER stop stirring, don't use a timer, keep going until it's dark as good chocolate and repeat after me, "Roux is easy to make". As a matter of fact, it won't kill you to burn one just see what it looks like!!
"I made this as much as i could according to Big Jim's recipe over at bigoven. Over there i uploaded a different picture. I couldn't get any fresh okra, so that was missing. Next time, either find a substitute or make this when okra is available. Nor did i have any fresh cayenne peppers; and if i could have gotten any probably would not have had the courage to use them. Instead i used 3 evil looking peppers of which i don't know the heritage. Well the gumbo was quite hot enough and i didn't even put any hot sauce in it. I though it was delicious ... Denise liked it too."- sethR
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Chop all of your vegetables before hand, then setting aside.
Make stock by boiling 1 1/2 quarts of water with the shrimp shells, heads, deveined meat and bouillon cubes. Reduce until you have 1 quart of stock. About 30 minutes.
In a large heavy stock pot, heat oil over moderately high heat. Reduce heat to medium and whisk in flour. Stir constantly with a wooden spoon until it's dark brown with an intensely nutty aroma. This can take a while. If you see black specks it is burned and you have to start again.
Next, stir in onions, green pepper, celery and fresh cayenne. This will stop the roux from cooking and will caramelize the vegetables. Cook about 5 minutes. Gradually whisk in the seafood stock, raise heat to medium high until slightly boiling, then reduce heat and simmer uncovered, until mixture thickens, about 20 minutes.
Add bay leaves, sausage and okra and cook until okra is tender, about 15-20 more minutes. Discard bay leaves.
Add shrimp, crab and oysters and cook for an additional 1-2 minutes being careful not to over cook. Add salt (to taste) and black pepper and 1-2 drops of the Mad Dog (or your favorite super-hot sauce). Remove from heat. Add chopped parsley. Let rest for 5 minutes then serve with or without the rice.
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johnsmith8 2 months agoMade it & love it
vader_fan 3 months agoUsed hatch chili peppers since they are in season but served with cayenne powder on table for extra heat. I doubled the onions, green peppers. And used about 10 bay leaves. Perfect dish, just perfect!!
sparrish18 3 months agoGREAT gumbo takes me back to when my granny made in Biloxi. Love it!!!!!!!!!
Romey321 7 months agoExcellent ... thanks big Jim. I had to use serranos but just doubled to quantity. Tastes so good the flavor just reached right out of the bowl and slapped my face!! Lol, tasty and I highly recommend it.
Jmburson41 9 months agoReal Gumbo!!!!!!!!!!!!!!!!!!!!!!!!!!??
Naturallykinkycoily 10 months ago
andreweulass 1 year agoReally excellent recipe. I used a 5-qt cast iron Dutch oven instead of the stock pot and the outcome was excellent. I might swap in clams for the oysters next time, but I still liked it fine with oysters. Perfect food on a chilly Fall day.
LMBarnes 1 year agoThis was a delicious gumbo recipe. I added a can of diced tomoatos and some chopped ham and chicken instead of the crab and oysters. It was simple and I'm sure it will taste even better the next day.
jarrodcollier 1 year agoI followed the recipe as instructed and it came out fantastic! Yes, the roux was definitely the longest part of the process, but it was definitely worth the time. It was a big hit!
peregrine2 1 year agoI've made this recipe on 3 separate occasions, and each time, it turns out better than the last. I highly recommend this recipe. Definitely earned the 5 stars I gave it. :)
samanthadoyle 1 year agoI made this last night. Was very very excellent and my boyfriend LOVED it as he enjoys spices immensely. I didn't make the roux into a dark brown colour but had it brown instead, and it was just as delicious (apparently there are different colours of roux and each one has a different thickening power and flavour). Anyway, I used vegetable and fish stock with the prawn shells and added bok choy with the veggies. Very satisfying, will make this again for sure.
Ccooper14 1 year agoAwesome 'my' was the talk of Christmas Dinner!!! I added more shrimp in place of Oysters and left out okra and sausage
Ccooper14 1 year agoGreat recipe!!! I'm the queen of gumbo per the people who ate my gumbo on thanksgiving! I added crab legs,hot sauce, and creole seasoning and it was awesome!!????????
Crazychristodd1 2 years agoAbsolutely love this recipe! Very good and certainly authentic! Well done!
Btinsley 2 years agovery good roux recipe, and then worked with the ingredients I had on hand.
Sjoachin 2 years agoThis is a very good recipe and worth the time to make this meal. If your going to make this meal, it is advisable to ha e all the ingredients ready and chopped ahead of time. The roux does take the longest time once it's done the rest of the preparation is pretty quick.
sethR 2 years agoI made this as much as i could according to Big Jim's recipe over at bigoven. Over there i uploaded a different picture. I couldn't get any fresh okra, so that was missing. Next time, either find a substitute or make this when okra is available. Nor did i have any fresh cayenne peppers; and if i could have gotten any probably would not have had the courage to use them. Instead i used 3 evil looking peppers of which i don't know the heritage. Well the gumbo was quite hot enough and i didn't even put any hot sauce in it. I though it was delicious ... Denise liked it too.
wanita44 4 years agoThis was excellent! I made it for my cajun cook friends and they said it was great. The roux took me about 40 minutes though. They told me it normally didn't take that long, but it was certainly great.
thetitan99 4 years agoThe biggest key to this is the roux, as I've said before. Burning one as an experiment isn't a bad idea. Also, have all your ingredients prepared in advance. Serve with hot sauce such as Tabasco or Crystal Louisiana hot sauce. [I posted this recipe.]