date: 2020-12-25T20:42:41.909Z image: https://img-global.cpcdn.com/recipes/768afc9590609ec5/751x532cq70/mammas-seafood-gumbo-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/768afc9590609ec5/751x532cq70/mammas-seafood-gumbo-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/768afc9590609ec5/751x532cq70/mammas-seafood-gumbo-recipe-main-photo.jpg author: Rosalie Ingram ratingvalue: 4.5 reviewcount: 28893 recipeingredient: - "5 sticks celery" - "1 bell pepper" - "1 yellow onion" - "1 packages Chappell Hill sausage" - "4 tbsp unsalted butter" - "2 lbs shrimp" - "3 lbs gumbo crabs" - "12 oz crawfish tails" - "1/2 cup flour" - "6 chicken thighs" - "3 chicken bouillon cubes" - "7 tbsp gumbo fil" - " garlic powder" - " chicken rub" - "1 jar bay leaves" - " regular salt" - " seasoned salt" - "4 cups rice" recipeinstructions: - "Start of chicken prep: Cut 6 chicken breasts into small- to medium-sized chunks. Be sure to cut away fat. Rinse in cold water." - "Season chicken chunks with Chicken Rub." - "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." - "Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves." - "Grind celery in food processor, blender, or by hand (your preference)." - "Remove stem and seeds from bell pepper. Rinse in cold water." - "Grind bell pepper in food processor, blender, or by hand (your preference). Mix in with celery." - "Remove outer skin of yellow onion. Cut onion in half (use only one half)." - "Grind onion. Mix in with celery and bell pepper." - "Chop 2 cups of okra and add to blender with other vegetables" - "Add four (4) tablespoons of unsalted butter to skillet. Throw chopped vegetables to skillet to medium heat." - "Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in." - "Add 4 tablespoons of gumbo filé to vegetables; stir in." - "Add 1/2 cups of flour to vegetables; stir in." - "Add 1 cup of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep." - "Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together." - "Add 6 WHOLE Bay leaves to pot." - "Add seasoned salt to taste." - "Add 1.5 teaspoons of salt to pot." - "Reduce heat to medium-low after 10 minutes." - "Cut Chappell Hill sausage link into thin individual pieces. Add to pot." - "Rinse ice from crabs with cold water. Add to pot." - "Rinse shrimp with cold water to remove ice. Add to pot." - "Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down)." - "Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients." - "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." - "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." - "Serve gumbo over rice and enjoy!" - "BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied." - "BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux." categories: - Recipe tags: - mammas - seafood - gumbo katakunci: mammas seafood gumbo nutrition: 178 calories recipecuisine: American preptime: "PT34M" cooktime: "PT53M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, mamma's seafood gumbo. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious. 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!! It does not require a roux, as many gumbo recipes do. Mamma's Seafood Gumbo is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes delicious. Mamma's Seafood Gumbo is something which I've loved my entire life. They're fine and they look wonderful. To get started with this recipe, we have to first prepare a few components. You can have mamma's seafood gumbo using 18 ingredients and 30 steps. Here is how you can achieve it. ##### The ingredients needed to make Mamma's Seafood Gumbo: 1. Prepare 5 sticks celery 1. Get 1 bell pepper 1. Get 1 yellow onion 1. Prepare 1 packages Chappell Hill sausage 1. Make ready 4 tbsp unsalted butter 1. Take 2 lbs shrimp 1. Get 3 lbs gumbo crabs 1. Make ready 12 oz crawfish tails 1. Make ready 1/2 cup flour 1. Make ready 6 chicken thighs 1. Make ready 3 chicken bouillon cubes 1. Take 7 tbsp gumbo filé 1. Take garlic powder 1. Prepare chicken rub 1. Take 1 jar bay leaves 1. Take regular salt 1. Prepare seasoned salt 1. Make ready 4 cups rice 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. Mama's Seafood Gumbo Recipe - Food.com. Seafood Gumbo - New Orleans Style With Olive Oil, Flour, Chopped Garlic, Yellow Onion, Green Bell Pepper, Celery, Oregano, Dried Thyme, Cayenne. ##### 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. 1. Season chicken chunks with Chicken Rub. 1. 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. 1. Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves. 1. Grind celery in food processor, blender, or by hand (your preference). 1. Remove stem and seeds from bell pepper. Rinse in cold water. 1. Grind bell pepper in food processor, blender, or by hand (your preference). Mix in with celery. 1. Remove outer skin of yellow onion. Cut onion in half (use only one half). 1. Grind onion. Mix in with celery and bell pepper. 1. Chop 2 cups of okra and add to blender with other vegetables 1. Add four (4) tablespoons of unsalted butter to skillet. Throw chopped vegetables to skillet to medium heat. 1. Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in. 1. Add 4 tablespoons of gumbo filé to vegetables; stir in. 1. Add 1/2 cups of flour to vegetables; stir in. 1. Add 1 cup of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep. 1. Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together. 1. Add 6 WHOLE Bay leaves to pot. 1. Add seasoned salt to taste. 1. Add 1.5 teaspoons of salt to pot. 1. Reduce heat to medium-low after 10 minutes. 1. Cut Chappell Hill sausage link into thin individual pieces. Add to pot. 1. Rinse ice from crabs with cold water. Add to pot. 1. Rinse shrimp with cold water to remove ice. Add to pot. 1. Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down). 1. Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients. 1. 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. 1. 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. 1. Serve gumbo over rice and enjoy! 1. BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied. 1. BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux. Mama's Seafood Gumbo Recipe - Food.com. Seafood Gumbo - New Orleans Style With Olive Oil, Flour, Chopped Garlic, Yellow Onion, Green Bell Pepper, Celery, Oregano, Dried Thyme, Cayenne. A secret to seafood gumbo, as passed down from Miss Eula, is to make it ahead of time, allowing the seafood to stand. 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. First time I ordered from Mama's I wanted an oyster poboy and crab claws, but oysters and crab claws were not available. So that is going to wrap this up with this exceptional food mamma's seafood gumbo recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!