Mobile Bay Seafood Gumbo Recipe - Allrecipes.com
Mobile Bay Seafood Gumbo Recipe
  • READY IN ABOUT hrs

Mobile Bay Seafood Gumbo

Recipe by  

"Mobile Bay Seafood Gumbo. Serve over white rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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
May 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!

 
Sep 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.

 
Jul 14, 2010

Wonderful, but I leave out the oysters! Been using this recipe for 40 years, I live on Mobile Bay in AL!

 
Dec 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.

 
Jan 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!

 
Nov 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.

 
Dec 26, 2011

This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something.

 

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 288 mg
  • 96%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 47.6 g
  • 95%
  • Sodium
  • 2932 mg
  • 117%

* Percent Daily Values are based on a 2,000 calorie diet.

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