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Mamma's Seafood Gumbo Recipe

Mamma's Seafood Gumbo Recipe
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Cooking Time : 2 minutes
Serving : 20
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Prepare the ingredients before making Mamma's Seafood Gumbo in your home. Then, follow these steps below to serve Mamma's Seafood Gumbo for your family or friends.

Ingredients: Mamma's Seafood Gumbo

  • 5 stick celery
  • 1 bell pepper
  • 4 cup rice
  • 1 yellow onion
  • 1 packages Chappell Hill sausage
  • 2 lb shrimp
  • 3 lb gumbo crabs
  • 12 oz crawfish tails
  • 2 tbsp vegetable oil
  • 1/2 cup flour
  • 6 chicken thighs
  • 3 chicken bouillon cubes
  • 7 tbsp gumbo filé
  • 1 jar of garlic powder on hand
  • 1 jar of chicken rub on hand
  • 1 jar of bay leaves on hand
  • 1 container of regular salt on hand
  • 1 container of seasoned salt on hand

How to Make Mamma's Seafood Gumbo

If you have prepared the ingredients needed, now time to start cooking. There are 29 steps you must follow to make Mamma's Seafood Gumbo in your home by yourself.

    Step 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.
  • Step 2
  • Season chicken chunks with Chicken Rub.
  • Step 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.
  • Step 4
  • Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves.
  • Step 5
  • Grind celery in food processor, blender, or by hand (your preference).
  • Step 6
  • Remove stem and seeds from bell pepper. Rinse in cold water.
  • Step 7
  • Grind bell pepper in food processor, blender, or by hand (your preference). Mix in with celery.
  • Step 8
  • Remove outer skin of yellow onion. Cut onion in half (use only one half).
  • Step 9
  • Grind onion. Mix in with celery and bell pepper.
  • Step 10
  • Add two tablespoons of vegetable oil to skillet. Throw chopped vegetables to skillet to medium heat.
  • Step 11
  • Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.
  • Step 12
  • Add 4 tablespoons of gumbo filé to vegetables; stir in.
  • Step 13
  • Add 1/2 cups of flour to vegetables; stir in.
  • Step 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.
  • Step 15
  • Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.
  • Step 16
  • Add 6 WHOLE Bay leaves to pot.
  • Step 17
  • Add seasoned salt to taste.
  • Step 18
  • Add 1/2 teaspoon of salt to pot.
  • Step 19
  • Reduce heat to medium-low after 10 minutes.
  • Step 20
  • Rinse ice from crabs with cold water. Add to pot.
  • Step 21
  • Cut Chappell Hill sausage link into thin individual pieces. Add to pot.
  • Step 22
  • Rinse shrimp with cold water to remove ice. Add to pot.
  • Step 23
  • Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down).
  • Step 24
  • Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients.
  • Step 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.
  • Step 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.
  • Step 27
  • Serve gumbo over rice and enjoy!
  • Step 28
  • BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.
  • Step 29
  • BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux.
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