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."
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.
deviousone31907 11m agoThe family really enjoyed this recipe and we are going to make it again soon. Thank you for sharing.
peacemonger84 2y ago
1024falvey 2y agoLove this!!! It was a big hit in Mississippi!!!!
johnsmith8 2y agoMade it & love it
vader_fan 2y 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 2y agoGREAT gumbo takes me back to when my granny made in Biloxi. Love it!!!!!!!!!
Romey321 2y 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 2y agoReal Gumbo!!!!!!!!!!!!!!!!!!!!!!!!!!??
Naturallykinkycoily 3y ago
andreweulass 3y 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.