Mobile Bay Seafood Gumbo
Mobile Bay Seafood Gumbo. Serve over white rice.
Mobile Bay Seafood Gumbo. Serve over white rice.
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 MoreI 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 MoreWe 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.
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.
Wonderful, but I leave out the oysters! Been using this recipe for 40 years, I live on Mobile Bay in AL!
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.
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!
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!
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.
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?
Added 2 cups of water and 2 cups chicken broth to thin out a bit. Used catfish and andouille sausage instead of other seafood. Added poblano peppers to vegie mix. Needs more vegies, next time I will double. Heat was weak, but I like it hot. Overall really good but make sure you have about 3 hours to cook.
This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something.
I've had Mobile gumbo & it's not like any I've ever had. Too much like thick tomato soup. I like it more brown than red & not so thick. If I ever use this recipe again ,way less flour & tomato paste. More okra though :-)
I changed it a bit to suit my taste. I left out the tomato paste and put in extra diced tomatoes. I also added celery, Tony Chacheres creole seasoning, and gumbo file. Instead of the oysters, shrimp, and crab, I put in a pack of frozen crawfish tails, and andouille sausage.
This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something.
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