Mamas Seafood Gumbo Recipes

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MAMA'S SEAFOOD GUMBO



Mama's Seafood Gumbo image

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." All gumbos use a roux. However, in addition to a roux, some gumbos flavor and thicken with okra and others call for filé powder. Integral to Creole and Cajun cooking, filé powder is made from the dried leaves of the sassafras tree. It is used not only to thicken gumbo but also to impart its mild, lemon flavor. Filé powder should be stirred into gumbo toward the end of cooking or it will become tough and stringy.

Yield serves 6 to 8

Number Of Ingredients 12

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 onion, preferably Vidalia, chopped
1 green bell pepper, cored, seeded and chopped
4 cups water or shrimp stock (see below)
2 (6-ounce) cans tomato paste
Coarse salt and freshly ground black pepper
2 pounds large shrimp (21/25 count), peeled and deveined
1 pound jumbo lump or lump crabmeat, picked over for cartilage
Hot sauce, for seasoning
1/4 teaspoon filé powder (optional)
Double recipe $20,000 Rice Pilaf (page 158), for accompaniment

Steps:

  • In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
  • Add the onion and bell pepper and stir to combine. Cook until the vegetables have wilted and are lightly golden, about 5 minutes. Add the water and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil over high heat. Decrease the heat to low and cover. Simmer, stirring occasionally, until flavorful and thickened, 1 1/2 to 2 hours.
  • Add the shrimp and crabmeat and stir to combine. Continue cooking over very low heat until the shrimp are cooked through, an additional 10 minutes. Season with hot sauce and stir in the filé powder, if using. Taste and adjust for seasoning with salt and pepper. Serve with rice pilaf.
  • Seafood soup, stew, and gumbo all taste better when prepared with homemade stock as opposed to bottled clam juice, the favorite stand-in to freshly made stock. When you peel the shrimp, save the shells (heads also, if you are fortunate enough to have them), and rinse with cold running water. Place the shells in a pot and add enough water to cover. Add a few fresh bay leaves, sprigs of parsley and thyme, a quartered onion, chopped carrot, and chopped celery, and bring to a boil. Decrease the heat to low and simmer until fragrant and flavorful, about 30 minutes. Strain the stock in a strainer layered with cheesecloth, discarding the solids. If I don't need to make shrimp stock every time I peel shrimp, I save the shells for later in a sealable plastic bag in the freezer. For fish stock, it's the same principle, but use bones instead of shells. Do not use oily or heavy fish such as mackerel, skate, mullet, or salmon; their flavor is too strong and heavy. Use approximately 4 pounds of fish bones to 10 cups of water to make 8 cups of stock.

PAPA'S SEAFOOD GUMBO



Papa's Seafood Gumbo image

My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!

Provided by Shastaw2006

Categories     Gumbo

Time 4h

Yield 10 gallons, 30-35 serving(s)

Number Of Ingredients 16

1 cup canola oil
2 cups flour
2 medium onions
4 -5 sticks celery
5 -6 garlic cloves
3/4 gallon white wine
1 -2 lb polska kielbasa or 1 -2 lb other link sausage, cut into bite sized pieces
1/2 cup Worcestershire sauce, approximately
1 tablespoon cayenne pepper
2 teaspoons pepper
2 tablespoons cajun seasoning
2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
2 (16 ounce) bags frozen cut okra
10 (8 ounce) cans oysters
3 lbs shrimp, 21/30 count raw, peeled
2 1/2 lbs imitation crabmeat

Steps:

  • Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
  • Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
  • Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
  • In your original skillet, brown the sausage. Add this to the pot.
  • Add seasonings to taste.
  • Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
  • Add okra and oysters.
  • Let cook for another 40 minutes or so.
  • Add shrimp and crab.
  • Let cook until shrimp is pink.
  • Serve over white rice.

Nutrition Facts : Calories 351.9, Fat 12.5, SaturatedFat 2, Cholesterol 113, Sodium 891.5, Carbohydrate 23.3, Fiber 1.4, Sugar 5.1, Protein 19.8

EULA MAE'S SEAFOOD GUMBO



Eula Mae's Seafood Gumbo image

Categories     Soup/Stew     Rice     Shellfish     Vegetable     Mardi Gras     Crab     Oyster     Shrimp     Spice     Simmer

Yield Makes 8 to 10 servings

Number Of Ingredients 17

3/4 cup peanut oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
3 garlic cloves (peeled)
5 cups shrimp stock or water (or more as needed)
2 bay leaves
2 sprigs fresh thyme
1 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 pound medium-size shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen freshly shucked oysters with the liquor
2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped green onions (green and white parts)
Filé powder

Steps:

  • Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a medium-brown roux the color of peanut butter. This will take about 30 minutes.
  • Add the onions and bell peppers, and cook, stirring, until the vegetables are wilted and lightly golden, about 5 minutes. Add the celery and garlic cloves. Cook, stirring, for 3 to 4 minutes. Add the shrimp stock or water, bay leaves, thyme, and salt. Reduce heat to medium-low and simmer, covered, for 45 minutes.
  • Add the shrimp and crabmeat and simmer until the shrimp turn pink, 6 to 8 minutes. Add the oysters and their liquor and simmer until the edges of the oysters curl, about 3 minutes. Remove and discard the bay leaves and thyme. Garnish with the parsley and green onions. Serve the gumbo over rice. Additional Tabasco and filé powder can be passed at the table to allow each guest to season according to taste.

MAMA'S SEAFOOD GUMBO



Mama's Seafood Gumbo image

I'm posting this for safe keeping. 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. I usually double this recipe and freeze.

Provided by Sunshine Forever

Categories     Gumbo

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

3 tablespoons Crisco cooking oil
1 lb okra, fresh (if using frozen okra, cook in the microwave for about 15 min., drain, then fry)
1 onion, chopped
1 bunch green onion, chopped
1/2 cup celery, chopped
1 (15 ounce) can tomato sauce
2 sprigs parsley, chopped
1 bay leaf
1 sprig thyme
2 quarts water
2 lbs shrimp, peeled
1 lb crabmeat
1 dozen oyster (optional)
salt and pepper

Steps:

  • Fry okra in oil for 30-45 minute.
  • Add onions and celery and cook until soft.
  • Stir in tomato sauce, parsley, bay leaf, thyme and water. Simmer 30 minute.
  • Add shrimp, crabmeat and oysters. Simmer another 30 minute.
  • NOTE: This is better if cooked in the morning and allowed to stand. Serve over rice.

Nutrition Facts : Calories 143.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 111.1, Sodium 944, Carbohydrate 7, Fiber 2.2, Sugar 2.7, Protein 18.7

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