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We hope you got insight from reading it, now let’s go back to mamma's seafood gumbo recipe. You can have mamma's seafood gumbo using 18 ingredients and 30 steps. Here is how you do it.

The ingredients needed to cook Mamma's Seafood Gumbo:

1. Provide 5 sticks celery
2. Take 1 bell pepper
3. Provide 1 yellow onion
4. Use 1 packages Chappell Hill sausage
5. Use 4 tbsp unsalted butter
6. Provide 2 lbs shrimp
7. Provide 3 lbs gumbo crabs
8. Get 12 oz crawfish tails
9. Provide 1/2 cup flour
10. Prepare 6 chicken thighs
11. Get 3 chicken bouillon cubes
12. Take 7 tbsp gumbo filé
13. Provide garlic powder
14. Prepare chicken rub
15. Use 1 jar bay leaves
16. Use regular salt
17. Use seasoned salt
18. Provide 4 cups rice

Instructions to make Mamma's Seafood Gumbo:

1. Start of chicken prep: Cut 6 chicken breasts into small- to medium-sized chunks. Be sure to cut away fat. Rinse in cold water.
2. Season chicken chunks with Chicken Rub.
3. Place chicken in pot filled with 7 cups of water. Add 3 cubes of chicken bouillon. Bring to boil with medium heat on stovetop (degrees may vary based on stovetop). Add garlic powder and stir; season to taste. Cook for 30 minutes. End of chicken prep.
4. Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves.
5. Grind celery in food processor, blender, or by hand (your preference).
6. Remove stem and seeds from bell pepper. Rinse in cold water.
7. Grind bell pepper in food processor, blender, or by hand (your preference). Mix in with celery.
8. Remove outer skin of yellow onion. Cut onion in half (use only one half).
9. Grind onion. Mix in with celery and bell pepper.
10. Chop 2 cups of okra and add to blender with other vegetables
11. Add four (4) tablespoons of unsalted butter to skillet. Throw chopped vegetables to skillet to medium heat.
12. Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.
13. Add 4 tablespoons of gumbo filé to vegetables; stir in.
14. Add 1/2 cups of flour to vegetables; stir in.
15. Add 1 cup of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep.
16. Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.
17. Add 6 WHOLE Bay leaves to pot.
18. Add seasoned salt to taste.
19. Add 1.5 teaspoons of salt to pot.
20. Reduce heat to medium-low after 10 minutes.
21. Cut Chappell Hill sausage link into thin individual pieces. Add to pot.
22. Rinse ice from crabs with cold water. Add to pot.
23. Rinse shrimp with cold water to remove ice. Add to pot.
24. Add Crawfish tails to pot (if they're frozen blocks, that's ok; they will melt down).
25. Cook ingredients in stock pot for 1 hour and 30 minutes on medium-high heat. End of combining ingredients.
26. Start of rice prep: Add 8 cups of water to a pot. Add 1 tablespoon of margarine. Add 1/2 teaspoon of salt. Bring to boil over medium-high heat.
27. Rinse 4 cups of rice with cold water for 30 seconds. Add to boiling water. Stir once. Reduce heat to medium after 5 minutes. Reduce to low heat after 15 minutes. Cook til water evaporates and rice is soft; approximately 20 minutes. End of rice prep.
28. Serve gumbo over rice and enjoy!
29. BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.
30. BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux.

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