Big Jim's Seafood Gumbo - BigOven 174033
Big Jim's Seafood Gumbo

Big Jim's Seafood Gumbo

Ready in 2 hours
21 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Big Jim's Seafood Gumbo"

Share it:

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

Ingredients

Are you making this? 
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

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

photo by thetitan99 thetitan99

Gumbo over Rice photo by sethR sethR

Served with cornbread photo by vader_fan vader_fan

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

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Big Jim's Seafood Gumbo All 21 reviews

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

peacemonger84 8 months ago
Love this!!! It was a big hit in Mississippi!!!!
1024falvey 8 months ago
Made it & love it
johnsmith8 11 month 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 1 year ago
GREAT gumbo takes me back to when my granny made in Biloxi. Love it!!!!!!!!!
sparrish18 1 year 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 1 year ago
Real Gumbo!!!!!!!!!!!!!!!!!!!!!!!!!!??
Jmburson41 1 year 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 1 year ago
This 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.
LMBarnes 1 year ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free