Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Seafood Gumbo


5 cups Shrimp stock
5 cups Chicken stock
5  Gumbo crabs
3 1/2 cups Tomatoes, diced with juice
2/3 cup Tomato sauce (one 8-ounce can)
2 Tbl Worcestershire
1 tsp Black pepper
2 Bay leaves
2 1/2 tsp Basil
1 tsp Oregano
3/4 cup Cottonseed or canola oil
1 1/4 cups Flour
2 cups Okra, sliced
3 cups Yellow onion, medium dice
1 1/2 cups Celery, medium dice
1 cup Green onion, chopped
1 cup Bell peppers, medium dice
1/2 cup Parsley, chopped
3 tsp Garlic, minced
2 tsp Cayenne pepper
2 tsp Creole Seasoning
3 tsp Cayenne and Garlic Sauce
2 lbs lLarge shrimp, peeled and deveined
1 lb Oysters, with juice
1 lb Claw crabmeat, picked of all shell
1 lb Lump crabmeat, picked of all shell


In a large stockpot, bring first 10 ingredients to a boil. Reduce heat to a brisk simmer and continue to cook, skimming the tomato foam from the top of the stock.

While the stock is simmering, make a dark roux using the cottonseed oil and flour. To the roux, add the okra, stirring constantly. Once the okra is incorporated into the roux, add the onion, celery, green onion, bell pepper, parsley, garlic, Creole Seasoning, and Cayenne and Garlic Sauce, stirring well to incorporate. Cook until the vegetables become soft. Add the shrimp and continue stirring until shrimp turn pink. Add the oysters.

Turn up the heat on the simmering stock. Transfer the seafood-roux mixture to the hot stock and stir vigorously until the roux is completely dissolved. Bring the stock to a boil once more and then reduce to a simmer. Add the crabmeat.

Remove the gumbo crabs and serve over rice.

Yield: 1 gallon

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more