Mamma's Seafood Gumbo
Mamma's Seafood Gumbo

Hello everybody, welcome to my recipe site.it’s Craig Murphy. Today, we’re going to prepare a distinctive dish, mamma's seafood gumbo. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To begin with this particular recipe, we have to first prepare a few components. You can have mamma's seafood gumbo using 19 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Mamma's Seafood Gumbo:
  1. Prepare 5 sticks celery
  2. Prepare 1 bell pepper
  3. Prepare 1 yellow onion
  4. Prepare 4 cups okra
  5. Make ready 1 jar bay leaves
  6. Prepare 6 chicken thighs
  7. Prepare 1 packages Chappell Hill sausage
  8. Prepare 2 lbs shrimp
  9. Prepare 3 lbs gumbo crabs
  10. Prepare 12 oz crawfish tails
  11. Take 4 tbsp unsalted butter
  12. Make ready 1/2 cup flour
  13. Prepare 3 chicken bouillon cubes
  14. Get 7 tbsp gumbo filé
  15. Get garlic powder
  16. Take chicken rub
  17. Get regular salt
  18. Prepare seasoned salt
  19. Make ready 4 cups rice
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 14 cups of water. Add 6 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. Cut into smaller pieces and add to food processor -OR- dice by hand.
  5. Remove stem and seeds from bell pepper. Rinse in cold water. Cut into smaller pieces and add to food processor -OR- dice by hand.
  6. Remove outer skin of yellow onion. Cut onion in half (use only one half). Cut into smaller pieces and add to food processor -OR- dice by hand.
  7. Cut 4 cups of okra into smaller pieces and add to food processor -OR- dice by hand.
  8. If using food processor, blend all vegetables together to reduce their chunk size; if dicing by hand, dice to reduce the vegetables’ chunk size and combine together.
  9. Add four (4) tablespoons of unsalted butter to skillet (or pot.) Throw chopped vegetables to skillet/pot to medium heat.
  10. Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.
  11. Add 4 tablespoons of gumbo filé to vegetables; stir in.
  12. Add 1/2 cups of flour to vegetables; stir in.
  13. Add 1 to 2 cups of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep.
  14. Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.
  15. Add 6 WHOLE Bay leaves to pot.
  16. Add seasoned salt to taste.
  17. Add 1.5 teaspoons of salt to pot.
  18. Reduce heat to medium-low after 10 minutes.
  19. Cut Chappell Hill sausage link into thin individual pieces. Add to pot with 1 hr 30 min. remaining.
  20. Rinse ice from blue crabs with cold water. Add to pot with 1 hr. remaining.
  21. Add Crawfish tails to pot with 30 min. remaining (if they're frozen blocks, that's ok; they will melt down).
  22. Rinse shrimp with cold water to remove ice. Add to pot with 10 to 15 min. remaining.
  23. Cook ingredients in stock pot for a total of 1 hour and 30 minutes on medium to medium-low heat. End of combining ingredients.
  24. 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.
  25. 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.
  26. Serve gumbo over rice and enjoy!
  27. BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.
  28. 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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