Best 2 Yo Mamas Seafood Gumbo Recipes

In the realm of culinary delights, few dishes can rival the tantalizing flavors and aromatic allure of seafood gumbo. This iconic Cajun and Creole stew is a symphony of flavors, a harmonious blend of fresh seafood, savory spices, and a rich, flavorful broth. Originating from the vibrant streets of New Orleans, seafood gumbo has captured the hearts and taste buds of food enthusiasts worldwide.

This article presents a collection of meticulously curated seafood gumbo recipes, each offering a unique culinary adventure. From the classic Louisiana-style seafood gumbo, bursting with shrimp, crab, and okra, to the bold and spicy gumbo z'herbes, featuring an array of fresh herbs and vegetables, these recipes cater to diverse palates and preferences.

For those seeking a taste of tradition, the classic Louisiana-style seafood gumbo recipe is a must-try. This time-honored recipe showcases the essence of this beloved dish, with a flavorful roux, a medley of seafood treasures, and the holy trinity of vegetables—onions, celery, and bell peppers—providing a robust foundation of flavors.

Venturing beyond the traditional, the seafood gumbo z'herbes recipe introduces a vibrant tapestry of fresh herbs and vegetables, creating a gumbo that is both hearty and refreshing. This unique variation is a testament to the versatility of seafood gumbo, allowing for endless culinary interpretations.

Whether you are a seasoned chef or a passionate home cook, this collection of seafood gumbo recipes promises an unforgettable culinary experience. Immerse yourself in the vibrant flavors of Cajun and Creole cuisine as you explore the diverse offerings presented in this article.

Here are our top 2 tried and tested recipes!

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

SEAFOOD GUMBO

Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
Season the gumbo to taste with salt and pepper and serve over rice.

Tips:

Use fresh seafood if possible. Frozen seafood can work in a pinch, but fresh seafood will give your gumbo the best flavor.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
Make sure the roux is cooked properly. The roux is the base of the gumbo, and it needs to be cooked until it is a dark chocolate color. This will give the gumbo a rich, flavorful broth.
Add the vegetables and cook until they are tender. The vegetables in the gumbo should be cooked until they are tender, but not mushy.
Add the seafood and cook until it is just cooked through. Add the seafood to the gumbo and cook until it is just cooked through. This will prevent the seafood from becoming tough.
Serve the gumbo with rice. Gumbo is traditionally served with rice, but you can also serve it with pasta or bread.

Conclusion:

Seafood gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is made with a flavorful broth, fresh seafood, and vegetables. Gumbo is a popular dish in Louisiana, and there are many different variations of the recipe. The recipe provided in this article is a classic version of seafood gumbo that is sure to please everyone.