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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mamma's seafood gumbo. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mamma's Seafood Gumbo is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Mamma's Seafood Gumbo is something that I have loved my whole life.

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!!

To begin with this particular recipe, we have to first prepare a few components. You can have mamma's seafood gumbo using 18 ingredients and 29 steps. Here is how you can achieve that.

The ingredients needed to make Mamma's Seafood Gumbo:

1. Get 5 stick celery
2. Prepare 1 bell pepper
3. Make ready 4 cup rice
4. Get 1 yellow onion
5. Make ready 1 packages Chappell Hill sausage
6. Get 2 lb shrimp
7. Get 3 lb gumbo crabs
8. Take 12 oz crawfish tails
9. Prepare 2 tbsp vegetable oil
10. Make ready 1/2 cup flour
11. Take 6 chicken thighs
12. Make ready 3 chicken bouillon cubes
13. Prepare 7 tbsp gumbo filé
14. Make ready 1 jar garlic powder on hand
15. Take 1 jar chicken rub on hand
16. Get 1 jar bay leaves on hand
17. Get 1 container regular salt on hand
18. Make ready 1 container seasoned salt on hand

Stir occasionally and skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Mamma's Seafood Gumbo from chef John Besh. Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery.

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

This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas 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! Add the onion, celery, bell peppers and garlic and cook over.

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