Mothers Restaurant Seafood Gumbo Recipe Is Courtesy Of Chef Jerry Amato. It's Awesome.
Mothers Restaurant seafood gumbo is a favorite choice when in New Orleans. Mother's opened its doors in 1938 on Poydras Street’s “Restaurant Row”, situated between a thriving waterfront and the courthouse.
Mothers restaurant seafood gumbo stands out as one of New Orleans best. Chef Jerry Amato graciously shares his recipe here. When in New Orleans put Mother's Restaurant on your must try list for gumbo. You will have to stand in line with the many other returning diners but it is worth the short wait.
Chef Amato's Creole style gumbo calls for a lighter colored roux and his directions can be found at the bottom of this page.
Mothers Restaurant Seafood Gumbo Recipe
Courtesy of Mother’s Restaurant, New Orleans, LA
Ingredients
4-lbs okra, fresh or frozen, chopped
6-cups onions, diced medium
2-cups rendered ham fat or oil
1-cup bell pepper, diced medium
1-cup celery, diced medium
1-tablespoon tomato puree (or tomato paste)
2-teaspoon salt
1/4-teaspoon thyme
1-pinch cayenne pepper
1/4-teaspoon white pepper
1/4-teaspoon black pepper
1/4-cup garlic, minced
1-bay leaf
4-quarts crab stock (see recipe below)
1/2 -cup brown roux (see directions below)
2-cups oysters and oyster water
2-pounds shrimp, peeled and deveined
2-cups lump crabmeat
2-cups claw crabmeat
1-cup green onion chopped
In large roasting pan, mix together okra, two cups of the onion and 1/2 cup of rendered ham fat. Place in pre-heated 350F degree oven until the stickiness is cooked out of the okra - approximately one hour. Stir frequently to keep okra from sticking or burning.
When the stickiness is cooked out, remove okra from oven and set aside.
In a large stockpot, heat ½ cup ham fat on high heat and saute' two cups of onion, two cups bell pepper and one cup celery until translucent and caramelized - approximately five minutes. Add tomato puree and simmer for about five minutes.
Add salt, thyme, cayenne, white and black pepper, and garlic. Cook just until you smell the garlic - approximately one minute. Add cooked okra and hot crab stock, bring to boil and reduce to a simmer.
Let simmer for an hour to an hour and a half. Whisk in cold roux and bring back to a simmer. Allow the pot to simmer for a few minutes, then add oysters and shrimp; cook until shrimp are tender (one or two minutes). Add crabmeat, return to a simmer, and then remove from heat immediately.
Crab Stock
(For Mothers restaurant seafood gumbo)
10-pounds gumbo crabs (blue crabs)
1/2-cup rendered ham or bacon fat (or oil)
1-cup brandy
7-quarts water
2-cups white cooking wine
2-cups onions (quartered)
1-cup celery (quartered)
2-whole garlic pods cut in half
6-mushrooms
25-whole black peppercorns
1-teaspoon whole thyme
2-bay leaves
10-parsley stalks
In a large stockpot, heat fat and sauté crabs. Carefully flame with brandy. Add water and bring to boil; reduce to a simmer and skim. Add wine, onions, celery, garlic, mushrooms, peppercorns, thyme, bay leaves, and parsley. Simmer 1 ½ to 2 hours. Strain through a fine strainer or cheesecloth and reserve.
Roux
2-cups all purpose flour
2-cups rendered ham or bacon fat (or oil)
In a heavy-bottomed skillet, heat fat and flour over medium heat. Whisk continuously while cooking the roux. It's important not to let roux stick or burn.
Roux should be the consistency of wet sand; it's all right to add a little more flour or fat if the consistency is not right (in the beginning of the process).
Whisk until the color of roux is slightly less than the color of a brown paper bag.
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