“My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!”
10 gallons

Ingredients Nutrition


  1. Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
  2. Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
  3. Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
  4. In your original skillet, brown the sausage. Add this to the pot.
  5. Add seasonings to taste.
  6. Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
  7. Add okra and oysters.
  8. Let cook for another 40 minutes or so.
  9. Add shrimp and crab.
  10. Let cook until shrimp is pink.
  11. Serve over white rice.

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