Mobile Bay Seafood Gumbo. Serve over white rice.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 15 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

655 calories; protein 47.6g; carbohydrates 38.1g; fat 35.1g; cholesterol 287.7mg; sodium 2931.9mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2010
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. Read More
(19)

Most helpful critical review

Rating: 1 stars
05/12/2012
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 using this recipe again! Read More
(3)
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/19/2010
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. Read More
(19)
Rating: 5 stars
09/15/2010
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. Read More
(15)
Rating: 5 stars
07/14/2010
Wonderful, but I leave out the oysters! Been using this recipe for 40 years, I live on Mobile Bay in AL! Read More
(13)
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Rating: 4 stars
12/15/2010
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 and chicken pieces to make it a hearty gumbo. More ingredients is better than less. This really was a good starter receipt for gumbo. Read More
(11)
Rating: 4 stars
01/24/2011
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 could be watered down a lot and still be delish. Great recipe overall but not worth the time effort and injury that went into it. Warning to others who have never made gumbo - it cooks VERY HOT so I recommend wearing rubber kitchen gloves when you mix in the broth to avoid serious burns! Read More
(6)
Rating: 1 stars
05/12/2012
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 using this recipe again! Read More
(3)
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Rating: 5 stars
11/05/2012
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 directions were spot=on too. Read More
(2)
Rating: 2 stars
12/26/2011
This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something. Read More
(2)
Rating: 3 stars
11/08/2011
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? Read More
(2)
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