Big Jim's Seafood Gumbo

Big Jim's Seafood Gumbo

22 reviews, 4.9 star(s). 100% would make again

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!!


1/2 cup Vegetable oil
3/4 cup all-purpose flour
1 cup Onion; finely chopped
1 cup green pepper; finely chopped
1 cup celery; finely chopped
1 quart seafood stock
2 cubes chicken bouillon
2 bay leaves
1/2 lb shrimp; peeled, deveined
1/2 lb andoullie sausage; cut into 1/4 inch thick rounds, then half moons
1/2 lb lump crab meat; picked through for shell
1/2 small fresh oysters
1 cup okra; cut into 1/4 inch thick rounds
4 long fresh cayenne peppers; seeded
1/4 cup parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 drop 357 Mad Dog sauce; (up to 2 drops)
4 cups white rice; cooked

Original recipe makes 6



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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Gumbo over Rice

Served with cornbread

Calories Per Serving: 1389 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The family really enjoyed this recipe and we are going to make it again soon. Thank you for sharing.
deviousone31907 1y ago

Love this!!! It was a big hit in Mississippi!!!!
1024falvey 2y ago

Made it & love it
johnsmith8 2y ago

Used 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!!
vader_fan 2y ago

GREAT gumbo takes me back to when my granny made in Biloxi. Love it!!!!!!!!!
sparrish18 2y ago

Excellent ... 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.
Romey321 3y ago

Real Gumbo!!!!!!!!!!!!!!!!!!!!!!!!!!??
Jmburson41 3y ago

Really 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.
andreweulass 3y ago

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