Best 6 Mobile Bay Seafood Gumbo Recipes
Immerse yourself in the vibrant culinary heritage of the Gulf Coast with a delectable journey into the realm of Mobile Bay seafood gumbo. This iconic dish, deeply rooted in the traditions of southern cooking, is a symphony of flavors that celebrates the bounty of the sea. As you embark on this culinary adventure, discover the secrets to crafting the perfect gumbo, from selecting the freshest seafood to mastering the art of the roux. Let your taste buds embark on a joyous voyage, as you explore the nuances of this beloved dish and learn how to create an unforgettable seafood gumbo experience that will leave your family and friends craving for more.
Here are our top 6 tried and tested recipes!
MOBILE BAY SEAFOOD GUMBO
Mobile Bay Seafood Gumbo. Serve over white rice.
Provided by knealy2
Categories Gumbo
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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 : Calories 654.5 calories, Carbohydrate 38.1 g, Cholesterol 287.7 mg, Fat 35.1 g, Fiber 5.8 g, Protein 47.6 g, SaturatedFat 13.3 g, Sodium 2931.9 mg, Sugar 9.7 g
MOBILE BAY SEAFOOD GUMBO
Mobile Bay Seafood Gumbo. Serve over white rice.
Provided by knealy2
Categories Gumbo
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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 : Calories 654.5 calories, Carbohydrate 38.1 g, Cholesterol 287.7 mg, Fat 35.1 g, Fiber 5.8 g, Protein 47.6 g, SaturatedFat 13.3 g, Sodium 2931.9 mg, Sugar 9.7 g
MOBILE BAY SEAFOOD GUMBO
Mobile Bay Seafood Gumbo. Serve over white rice.
Provided by knealy2
Categories Gumbo
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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 : Calories 654.5 calories, Carbohydrate 38.1 g, Cholesterol 287.7 mg, Fat 35.1 g, Fiber 5.8 g, Protein 47.6 g, SaturatedFat 13.3 g, Sodium 2931.9 mg, Sugar 9.7 g
MOBILE BAY SEAFOOD GUMBO
Mobile Bay Seafood Gumbo. Serve over white rice.
Provided by knealy2
Categories Gumbo
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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 : Calories 654.5 calories, Carbohydrate 38.1 g, Cholesterol 287.7 mg, Fat 35.1 g, Fiber 5.8 g, Protein 47.6 g, SaturatedFat 13.3 g, Sodium 2931.9 mg, Sugar 9.7 g
WINTZELL'S GUMBO
According to DH, the world's best gumbo is served at Wintzell's Oyster House in Mobile, AL, so I was really excited when I received Alabama's "Thicket" magazine with the recipe for it inside. Wintzell's has been in business since 1938, was named in Willard Scott's All-American Cookbook for the Best Oysters and Crabs, and has been featured in Southern Living Magazine. I'll probably do a mixture of shrimp and oysters for the gumbo instead of using just oysters. If you're ever near Mobile, AL, Wintzell's is not to be missed!
Provided by mailbelle
Categories Gumbo
Time 1h35m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- Sift flour; brown in lard to a golden-brown color, stirring constantly to prevent burning or lumping.
- Add half of the chopped onion, garlic, bell pepper, and celery and saute for one minute. Add this mixture to the boiling water and mix thoroughly.
- Add remaining onion, garlic, bell pepper, celery, and the bouillon cubes, and boil for 10 minutes.
- Add oysters and simmer for at least 30 minutes.
- Add salt and pepper to taste, bring to rapid boil and add filé powder. Mix well and remove from heat. Let sit for at least 15 minutes and serve over rice.
MOBILE BAY SEAFOOD GUMBO
Mobile Bay Seafood Gumbo. Serve over white rice.
Provided by knealy2
Categories Gumbo
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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 : Calories 654.5 calories, Carbohydrate 38.1 g, Cholesterol 287.7 mg, Fat 35.1 g, Fiber 5.8 g, Protein 47.6 g, SaturatedFat 13.3 g, Sodium 2931.9 mg, Sugar 9.7 g
Tips:
- Use quality seafood: Fresh or frozen seafood will work, just be sure to thaw it completely before using.
- Don't overcrowd the pot: If you add too much seafood to the pot, it will not cook evenly and will become tough.
- Cook the seafood in batches: If you are using a lot of seafood, cook it in batches to avoid overcrowding the pot. Once each batch is cooked, remove it from the pot and set aside.
- Use a good roux: The roux is the base of the gumbo and it is important to get it right. A good roux should be dark brown and have a nutty flavor.
- Season the gumbo well: Gumbo is a flavorful dish, so don't be afraid to season it well. Use a variety of spices, such as cayenne pepper, paprika, and garlic powder.
- Let the gumbo simmer: Gumbo is a slow-cooked dish, so let it simmer for at least 30 minutes to allow the flavors to develop.
- Serve the gumbo with rice: Gumbo is traditionally served with rice, but you can also serve it with other sides, such as potato salad or coleslaw.
Conclusion:
Mobile Bay seafood gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is made with a variety of fresh seafood, a flavorful roux, and a variety of spices. Gumbo is a relatively easy dish to make, but it does take some time to prepare. However, the end result is worth the effort. Serve this dish with rice and your favorite sides for a complete meal.
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