Best 2 Mamas Gumbo Recipes

**Gumbo: A Louisiana Classic**

Gumbo, a hearty and flavorful stew, is a staple of Louisiana cuisine. Often served with rice, this dish is a celebration of the state's diverse culinary heritage, blending African, French, and Spanish influences. With its rich roux, aromatic spices, and an abundance of fresh ingredients, gumbo is a true masterpiece. This article presents a collection of authentic gumbo recipes, each offering a unique take on this beloved dish. From the classic chicken and sausage gumbo to the seafood-packed Creole gumbo, these recipes capture the essence of Louisiana's culinary traditions. So, gather your ingredients, prepare your taste buds, and embark on a journey into the heart of Louisiana's culinary heritage with these authentic gumbo recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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.

Tips:

For a richer flavor, use homemade chicken or vegetable stock instead of water.
Add a variety of vegetables to your gumbo, such as okra, bell peppers, celery, and onions.
Don't be afraid to experiment with different proteins in your gumbo. Besides shrimp, you can also use chicken, sausage, or even fish.
If you're short on time, you can use a pre-made roux. However, making your own roux is easy and only takes a few minutes.
Be sure to cook your gumbo low and slow. This will allow the flavors to meld and develop.
Serve your gumbo with rice or potato salad. You can also garnish it with chopped green onions or parsley.

Conclusion:

Mama's Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and variety of ingredients, it's sure to become a favorite in your household. So next time you're looking for a hearty and satisfying meal, give Mama's Gumbo a try. You won't be disappointed!