Appetizing Mike's New Orleans Old School Seafood Gumbo Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's New Orleans Old School Seafood Gumbo. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's New Orleans Old School Seafood Gumbo as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Mike's New Orleans Old School Seafood Gumbo recipe. This Mike's New Orleans Old School Seafood Gumbo make for a tasty summer dinner that you can make it easy. The Mike's New Orleans Old School Seafood Gumbo recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's New Orleans Old School Seafood Gumbo recipe.

Mike's New Orleans Old School Seafood Gumbo.

Before preparing the dish, we have done some research on how to cook Mike's New Orleans Old School Seafood Gumbo easily with delicious taste. You can cook Mike's New Orleans Old School Seafood Gumbo using 34 ingredients and 15 steps. Here is how you cook that.

Delicious Mike's New Orleans Old School Seafood Gumbo Recipe Ingredients

1. It's of ● For The Simple Roux.
2. Prepare 1 Cup of AP Flour.
3. Prepare 1 Cup of Bacon Grease.
4. Prepare of ● For The Seafood.
5. You need 3 Pounds of Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail.
6. Prepare 2 Pounds of Pre-Steamed Crawdad Tails [shell free & rinsed of any s.
7. It's 1 Pound of Pre-Steamed Lump Crab Meat [fresh or canned - picked thr.
8. It's of ● For The Meats.
9. Prepare 1 Pound of Pre-cooked Andouille Sausage [rough chopped].
10. You need of ● For The Fresh & Canned Vegetables.
11. It's 1 of EX LG Green Bell Pepper [seeds & membranes removed - fine chop.
12. It's 1 of EX LG White Onion [fine chopped].
13. Prepare 3 of LG Celery Stalks [fine chopped with leaves].
14. It's 4 of Garlic Cloves [fine minced].
15. You need 1 (14.5 oz) of Can Stewed Tomatoes [hand crushed].
16. You need 1 (6 oz) of Can Tomato Sauce.
17. It's of ● For The Seasonings.
18. You need 3 of LG Bay Leaves.
19. You need 1 tbsp of Filo.
20. Prepare 1 tbsp of Granulated Sugar.
21. You need 4 tbsp of Tabasco Or Louisiana Hot Sauce [or, more to taste - we us.
22. It's 1 tbsp of Tony Chachere's Creole Seasoning [or, more to taste + gar.
23. Prepare 1/2 tsp of Dried Thyme.
24. It's 2 tbsp of Beef Bouillon Powder.
25. You need 1 tbsp of Gumbo File Powder.
26. You need 1 tbsp of Worshestershire Sauce.
27. Prepare 1 tbsp of Red Pepper Flakes.
28. You need 12 Cups of Seafood, Beef Or Chicken Stock [low sodium].
29. It's of ● For The Sides [as needed].
30. You need of Jalapeño Corn Bread.
31. You need of Louisiana Or Tabasco Hot Sauce.
32. It's of Tony Satcheries Creole Seasoning.
33. You need of Potato Salad.
34. You need of White Rice.

How to make Mike's New Orleans Old School Seafood Gumbo step by step

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!.