Mamma's Seafood Gumbo
Mamma's Seafood Gumbo

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mamma's seafood gumbo. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mamma's Seafood Gumbo is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mamma's Seafood Gumbo is something which I have loved my entire life.

To quote the regional cookbook Louisiana Entertains, "Good gumbos are like good sunsets: no two are exactly alike, and their delight lies in their variety.". My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!!

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mamma's seafood gumbo using 18 ingredients and 29 steps. Here is how you can achieve that.

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

This gumbo is very light because it doesn't have a roux. 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. All reviews seafood huge portions food is excellent soulfood spicy order.

Steps 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. Add two tablespoons of vegetable oil to skillet. Throw chopped vegetables to skillet to medium heat.
  11. Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.
  12. Add 4 tablespoons of gumbo filé to vegetables; stir in.
  13. Add 1/2 cups of flour to vegetables; stir in.
  14. Add 1 cup of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep.
  15. Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.
  16. Add 6 WHOLE Bay leaves to pot.
  17. Add seasoned salt to taste.
  18. Add 1/2 teaspoon of salt to pot.
  19. Reduce heat to medium-low after 10 minutes.
  20. Rinse ice from crabs with cold water. Add to pot.
  21. Cut Chappell Hill sausage link into thin individual pieces. Add to pot.
  22. Rinse shrimp with cold water to remove ice. Add to pot.
  23. Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down).
  24. Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients.
  25. 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.
  26. 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.
  27. Serve gumbo over rice and enjoy!
  28. BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.
  29. BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux.

Their Gumbo is as good as anywhere and spicy. The orders are prepaired on the spot hot and fresh. This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. A recipe for Cajun seafood gumbo: A dark roux gumbo with shrimp, fish and either I've had lots of seafood gumbo in my day, and I've made more than a few.

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