Mike's New Orleans Old School Seafood Gumbo
Mike's New Orleans Old School Seafood Gumbo

Hello everyone, this time we gives you mike's new orleans old school seafood gumbo recipes of dishes which are straightforward to understand. We will share with you the recipes that you are searching for. I’ve made it many occasions and it is so scrumptious that you just guys will adore it.

Great recipe for Mike's New Orleans Old School Seafood Gumbo. It's about time to put some old South in your mouth isn't it?! If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage!

Mike's New Orleans Old School Seafood Gumbo is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mike's New Orleans Old School Seafood Gumbo is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Mike's New Orleans Old School Seafood Gumbo:
  1. Take ● For The Simple Roux
  2. Make ready AP Flour
  3. Make ready Bacon Grease
  4. Make ready ● For The Seafood
  5. Prepare Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
  6. Get Pre-Steamed Crawdad Tails [shell free & rinsed of any s
  7. Prepare Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
  8. Get ● For The Meats
  9. Prepare Pre-cooked Andouille Sausage [rough chopped]
  10. Make ready ● For The Fresh & Canned Vegetables
  11. Take EX LG Green Bell Pepper [seeds & membranes removed - fine chop
  12. Get EX LG White Onion [fine chopped]
  13. Make ready LG Celery Stalks [fine chopped with leaves]
  14. Prepare Garlic Cloves [fine minced]
  15. Make ready Can Stewed Tomatoes [hand crushed]
  16. Take Can Tomato Sauce
  17. Make ready ● For The Seasonings
  18. Get LG Bay Leaves
  19. Make ready Filo
  20. Prepare Granulated Sugar
  21. Prepare Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
  22. Get Tony Chachere's Creole Seasoning [or, more to taste + gar
  23. Make ready Dried Thyme
  24. Take Beef Bouillon Powder
  25. Take Gumbo File Powder
  26. Make ready Worshestershire Sauce
  27. Prepare Red Pepper Flakes
  28. Prepare Seafood, Beef Or Chicken Stock [low sodium]
  29. Make ready ● For The Sides [as needed]
  30. Take Jalapeño Corn Bread
  31. Make ready Louisiana Or Tabasco Hot Sauce
  32. Prepare Tony Satcheries Creole Seasoning
  33. Get Potato Salad
  34. Take White Rice

A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to. GUMBO New Orleans School of Cooking. If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage!

Steps to make Mike's New Orleans Old School Seafood Gumbo:
  1. Here's what you'll need. Crawdad tails and 12 cups seafood stock not pictured. Sorry. The students got a bit ancy in their picture taking between their dips in the pool and hot tub!
  2. Make your simple roux by whisking your flour and bacon grease together in a large, heavy based saucepan over medium heat to form your smooth brown roux. Whisk constantly for 40 - 45 minutes. Or, until your roux achieves a mahogany color. Know the hardest part of your roux will be the time it takes her to fully brown. Be patient and be sure not to burn. ● Authors Tip: Always save your un-burnt bacon grease in a tightly sealed jar in the fridge. It'll last forever and always comes in handy!
  3. A completed, darkened roux. This literally makes the gumbo! You should be smelling a delicious nutty scent by the time this specific color develops!
  4. Fine chop your hard vegetables. [trinity = celery, bell peppers & onions] Mince your garlic as well.
  5. Rough chop your pre-cooked Andouille Sausage.
  6. Add your vegetables in the roux and mix in your sausage. Bring the mixture to a simmer over medium heat and simmer until your vegetables are slightly tender. About 10 minutes but again, stir constantly.
  7. If you'd like - create your own seafood stock with your leftover fluids from your de-thawed shrimp, shells, tails and excess fluids from your seafood bags. Add a total of 12 cups water. Boil for 15 minutes and fine strain. Add seafood stock to pot. This is so much better than plain old water! Chicken or beef stock works as well in a pinch.
  8. Now, bring roux, vegetables, broth, bouillon and all seasonings to a simmer for 30 minutes except for filet powder. Add filet 15 minutes and stir prior to serving while at a heavy simmer. Pull bay leaves out following that simmer.
  9. Add your de-thawed, de-veined, de-shelled and de-tailed raw jumbo shrimp and simmer on high for two minutes. You don't want to over cook them. Then, add pre-steamed crab meat and crawdad tails for 1 minute longer and simmer on high. Just enough to heat them. ● Authors Note: Both Gulf and East Coast Raw Jumbo Shrimp were used in this recipe out of necessity today. I usually only use Jumbo Gulf Coast Shrimp. This explains the color variations below if you're at all curious by the photo below.
  10. ● Authors Tip: Always save your un-burnt bacon grease in a tightly sealed jar in the fridge. It'll last forever and always comes in handy!
  11. Rinse pre-steamed crawdad tails of any silt - as there WILL be some - then rough chop. To be added in the last 1 minute of cooking. Just enough time to heat them and finish up the shrimp. ● Authors Note: You can purchase crawdad tails at any Walmart in the frozen seafood section. Much like the roux - these little bad boys really do make the dish!
  12. Pre-steamed lump crab meat. Carefully pick thru for any crab shells. To be added in the last 1 minute of cooking. Just enough time to heat them and finish up the shrimp.
  13. Enjoy your authentic taste of NOLA! [new orleans]
  14. It's even better if left to sit overnight in the fridge. She'll darken a bit as she sets. This dish is also great for busy, "on the go," work lunches!
  15. This is always a traditional egg-celent chilly side to any Gumbo. See my recipe for, "Mike's Old Fashion Potato Egg Salad," under my profile to serve as a side dish if you'd like. Like Gumbo itself, it's so much better on the second day! Enjoy!

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Above is the right way to cook mike's new orleans old school seafood gumbo, very simple to make. Do the cooking stages accurately, loosen up and use your heart then your cooking will likely be scrumptious. There are many recipes you can try from this web site, please find what you need. If you like this recipe please share it with your folks. Joyful cooking.