Mamma's Seafood Gumbo
Mamma's Seafood Gumbo

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mamma's seafood gumbo. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mamma's Seafood Gumbo is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Mamma's Seafood Gumbo is something which I have loved my entire life. They’re nice and they look fantastic.

My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do.

To get started with this recipe, we have to prepare a few ingredients. You can have mamma's seafood gumbo using 18 ingredients and 30 steps. Here is how you can achieve that.

The ingredients needed to make Mamma's Seafood Gumbo:
  1. Take 5 sticks celery
  2. Prepare 1 bell pepper
  3. Get 1 yellow onion
  4. Make ready 1 packages Chappell Hill sausage
  5. Take 4 tbsp unsalted butter
  6. Get 2 lbs shrimp
  7. Make ready 3 lbs gumbo crabs
  8. Take 12 oz crawfish tails
  9. Take 1/2 cup flour
  10. Prepare 6 chicken thighs
  11. Take 3 chicken bouillon cubes
  12. Prepare 7 tbsp gumbo filé
  13. Take garlic powder
  14. Get chicken rub
  15. Take 1 jar bay leaves
  16. Prepare regular salt
  17. Get seasoned salt
  18. Take 4 cups rice

The Ramen Rater reviews Mama Pat's Seafood Gumbo - a cup variety from Chef Ron, an Let's check out this cup version! Mama Pat's Seafood Gumbo Flavor Instant Ramen Noodles - United. First time I ordered from Mama's I wanted an oyster poboy and crab claws, but oysters and crab claws were not available. This place has a great variety of seafoods and soulfood and American platters.

Instructions to make Mamma's Seafood Gumbo:
  1. Start of chicken prep: Cut 6 chicken breasts into small- to medium-sized chunks. Be sure to cut away fat. Rinse in cold water.
  2. Season chicken chunks with Chicken Rub.
  3. Place chicken in pot filled with 7 cups of water. Add 3 cubes of chicken bouillon. Bring to boil with medium heat on stovetop (degrees may vary based on stovetop). Add garlic powder and stir; season to taste. Cook for 30 minutes. End of chicken prep.
  4. Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves.
  5. Grind celery in food processor, blender, or by hand (your preference).
  6. Remove stem and seeds from bell pepper. Rinse in cold water.
  7. Grind bell pepper in food processor, blender, or by hand (your preference). Mix in with celery.
  8. Remove outer skin of yellow onion. Cut onion in half (use only one half).
  9. Grind onion. Mix in with celery and bell pepper.
  10. Chop 2 cups of okra and add to blender with other vegetables
  11. Add four (4) tablespoons of unsalted butter to skillet. Throw chopped vegetables to skillet to medium heat.
  12. Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.
  13. Add 4 tablespoons of gumbo filé to vegetables; stir in.
  14. Add 1/2 cups of flour to vegetables; stir in.
  15. Add 1 cup of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep.
  16. Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.
  17. Add 6 WHOLE Bay leaves to pot.
  18. Add seasoned salt to taste.
  19. Add 1.5 teaspoons of salt to pot.
  20. Reduce heat to medium-low after 10 minutes.
  21. Cut Chappell Hill sausage link into thin individual pieces. Add to pot.
  22. Rinse ice from crabs with cold water. Add to pot.
  23. Rinse shrimp with cold water to remove ice. Add to pot.
  24. Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down).
  25. Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients.
  26. Start of rice prep: Add 8 cups of water to a pot. Add 1 tablespoon of margarine. Add 1/2 teaspoon of salt. Bring to boil over medium-high heat.
  27. Rinse 4 cups of rice with cold water for 30 seconds. Add to boiling water. Stir once. Reduce heat to medium after 5 minutes. Reduce to low heat after 15 minutes. Cook til water evaporates and rice is soft; approximately 20 minutes. End of rice prep.
  28. Serve gumbo over rice and enjoy!
  29. BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.
  30. BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux.

A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made This seafood gumbo takes some time, but is well worth the investment. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. A secret to seafood gumbo, as passed down from Miss Eula, is to make it ahead of time, allowing the seafood to stand. Gumbo is a stew or soup that consists of a flavored stock, meat and/or shellfish, a thickener and vegetables.

So that is going to wrap this up with this special food mamma's seafood gumbo recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!