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Seafood Gumbo – Mary Mahoney’s Recipe

January 20, 2012

I made this gumbo recently for some friends.  Let me just say that it was a HUGE hit – especially with the men-folk.  Many in my family live on the Mississippi Gulf Coast and they swear by this recipe which is from Mary Mahoney’s -a local favorite restaurant in Biloxi, Mississippi. Be sure to offer Tabasco on the side for those who like it spicy!

Mary Mahoney’s Gumbo


  • 3 tablespoons flour
  • 2 1/2 tablespoons bacon drippings (this is what makes the roux good)
  • 1 finely chopped onion
  • 3/4 cup finely chopped celery
  • 1/2 small head garlic, chopped
  • 1 (14-oz) can diced tomatoes
  • 1 small can (7 1/2-oz.) tomato sauce
  • 3 cups water
  • 3/4 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste
  • 1 pound shrimp (fresh or frozen), peeled
  • 1 pound crab meat (fresh or frozen), picked over to remove shell or cartilage
  • 1 (8-oz) package frozen cut okra
  • 1/2 pint oysters (optional)
  • 1 1/2 tablespoons Worcestershire sauce


In a 6 – 8 quart stockpot, brown flour in bacon drippings over medium heat to make caramel-colored roux, stirring often for about 6 to 8 minutes. Be careful it doesn’t scorch. Carefully add onions, celery and garlic and cook, stirring occasionally, for 5 minutes. Add tomatoes, tomato sauce, water, salt and pepper. Once the mixture comes to a boil, reduce heat to medium-low and simmer for 1 hour.

To finish: Add fresh or frozen shrimp, fresh or frozen crab meat and frozen okra. Raise heat to bring back to a boil, then reduce heat and simmer an additional 20 minutes. (If using oysters, add them during last 5 minutes of cooking.) Add Worcestershire sauce, remove from heat and stir well. Serve over hot rice and/or with crusty bread.

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