Real Recipes From Real Home Cooks ®

yo mama's seafood gumbo

Recipe by
Bruce Hoffman

Margo did the roux the old fashion way in Nashville - let's see if she does it again!!! It came out great and the color and consistency she likes and it was fantastic - but it does take time and effort - just saying

yield 8 serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For yo mama's seafood gumbo

  • 3/4 c
    canola oil
  • 3/4 c
  • 2 lg
  • 6 md
    live blue claw crabs
  • 1 stalk
  • 5 clove
  • 3 qt
  • 2 c
  • 1 Tbsp
    thyme, dried
  • 2 pinch
    bay leaves
  • 4 md
    green onions
  • 2 Tbsp
    creole seasoning
  • 1 lb
    peeled deveined shrimp
  • 1 pt
    fresh shucked oysters
  • 1 c
    crab meat

How To Make yo mama's seafood gumbo

  • 1
    ROUX - I have been using Jar-Roux but if you want to work and get into it: Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
  • 2
    I make my rox from the store bought jar. I add the oil and start sauteing my veggies - I do the celery first because they take the longest - them I add the onions and other veggies - then I add the garlic. I start adding the jar-roux by mixing a large tablespoon of the roux in 4 quarts of water or stock and blend in with the veggies. I simmer that while stirring to get a good consistency. I keep doing this until my roux is dark, smooth and pretty thick
  • 3
    Add the onions, stirring them into the roux with a wooden spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes. Add the blue crabs and stir for a minute to toast the shells, then add the celery and garlic. Raise the heat to medium and cook, stirring, for 3 minutes. Add the stock, okra, thyme, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Add the sausage and green onions to the pot and cook for 15 minutes. Season well with the Creole spices, salt, pepper, and Tabasco. Add the shrimp, oysters and their liquor, and crabmeat to the pot and cook for about 5 minutes. Serve with rice.