Steps to Make Ultimate Mamma's Seafood Gumbo

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Simple Way to Make Ultimate Mamma's Seafood Gumbo. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Recipe of Award-winning Mamma's Seafood Gumbo is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. Mamma's Seafood Gumbo is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Mamma's Seafood Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mamma's Seafood Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mamma's Seafood Gumbo is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mamma's Seafood Gumbo estimated approx 2 hours.

To begin with this recipe, we have to prepare a few components. You can have Mamma's Seafood Gumbo using 19 ingredients and 28 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Mamma's Seafood Gumbo:

1. 5 sticks celery
2. 1 bell pepper
3. 1 yellow onion
4. 4 cups okra
5. 1 jar bay leaves
6. 6 chicken thighs
7. 1 packages Chappell Hill sausage
8. 2 lbs shrimp
9. 3 lbs gumbo crabs
10. 12 oz crawfish tails
11. 4 tbsp unsalted butter
12. 1/2 cup flour
13. 3 chicken bouillon cubes
14. 7 tbsp gumbo filé
15. garlic powder
16. chicken rub
17. regular salt
18. seasoned salt
19. 4 cups rice

Steps to make 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.

While this is in no way the end all be guide to cooking quick and easy lunches it is great food for thought. The stark reality is that this will get your creative juices flowing so that you can prepare excellent lunches for your own family without needing to accomplish too terribly much heavy cooking from the process.

So that is going to wrap this up with this special food How to Prepare Ultimate Mamma's Seafood Gumbo. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!