Big Jim's Seafood Gumbo
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
Yield: 6 Ready in 2 hours
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Verified by stevemur
|1/2 cupVegetable oil|
|3/4 cupall-purpose flour|
|1 cupOnion; finely chopped|
|1 cupgreen pepper; finely chopped|
|1 cupcelery; finely chopped|
|1 quartseafood stock|
|2 cubeschicken bouillon|
|2 bay leaves|
|1/2 lbshrimp; peeled, deveined|
|1/2 lbandoullie sausage; cut into 1/4 inch thick rounds, then half moons|
|1/2 lblump crab meat; picked through for shell|
|1/2 smallfresh oysters|
|1 cupokra; cut into 1/4 inch thick rounds|
|4 long fresh cayenne peppers; seeded|
|1/2 tspground black pepper|
|1 drop357 Mad Dog sauce; (up to 2 drops)|
|4 cupswhite rice; cooked|
Big Jim's Seafood Gumbo Preparation
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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