-
-
My review
Mobile Bay Seafood Gumbo
1
knealy2
"Mobile Bay Seafood Gumbo. Serve over white rice."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 655Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
- Meanwhile, heat the olive oil in a large pot over medium-low heat. Stir in the onion, okra, and green bell pepper. Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
- Stir the tomato paste into the okra mixture until no lumps of tomato paste remain. Add the tomatoes, garlic, salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1113 Ratings
-
-
-
-
-
Most helpful positive review
7/19/2010
We live in Mobile,Al. and this is the standard gumbo recipe around here-GREAT- but,PERSONALLY, I don't use the oysters and not as much okra-just my preference.
Most helpful critical review
5/12/2012
I was extremely disppointed in this recipe. It was too thick and the seafood was hardly discernable. The flavor was not particularly good although it was better the second day. I will not be ...
Most helpful
Most positive
Least positive
Newest
7/19/2010
We live in Mobile,Al. and this is the standard gumbo recipe around here-GREAT- but,PERSONALLY, I don't use the oysters and not as much okra-just my preference.
9/15/2010
It will have to be a really cold day before I whisk flour and clarified butter for 45 minutes. Great gumbo--even leaving out the seafood.
7/13/2010
Wonderful, but I leave out the oysters! Been using this recipe for 40 years, I live on Mobile Bay in AL!
12/14/2010
I only put half a can of tomato paste, you really dont want it tasting like a bowl of pasta. I also did 2 tablespoons of old bay seasoning and 2 tablespoons of gumbo file. I also added hot links...
1/22/2011
This recipe is TOUGH! I used 1/2 the okra and 1/2 of the tomato paste, and it was still had a lot of okra, and it seemed like a very thick tomato soup. It was delicious with just shrimp, but c...
5/12/2012
I was extremely disppointed in this recipe. It was too thick and the seafood was hardly discernable. The flavor was not particularly good although it was better the second day. I will not be ...
11/5/2012
The tough part was clarifying the butter and whisking the roux, but after that hurdle it was a breeze! My family loved the gumbo. It has lots of flavor but is not overpowering or too spicy. The ...
12/22/2011
This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something.
11/8/2011
I think I just made tomato gravy, y'all. I am down to letting it simmer for 1 hour and it looks like pasta sauce, but taste like tomato gravy. Can someone please tell me what went wrong?