Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mike's new orleans old school seafood gumbo. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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 well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mike's New Orleans Old School Seafood Gumbo is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Mike's New Orleans Old School Seafood Gumbo:
- Prepare ● For The Simple Roux
- Make ready 1 Cup AP Flour
- Get 1 Cup Bacon Grease
- Get ● For The Seafood
- Make ready 3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
- Make ready 2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
- Take 1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
- Get ● For The Meats
- Prepare 1 Pound Pre-cooked Andouille Sausage [rough chopped]
- Prepare ● For The Fresh & Canned Vegetables
- Make ready 1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
- Get 1 EX LG White Onion [fine chopped]
- Get 3 LG Celery Stalks [fine chopped with leaves]
- Prepare 4 Garlic Cloves [fine minced]
- Take 1 (14.5 oz) Can Stewed Tomatoes [hand crushed]
- Make ready 1 (6 oz) Can Tomato Sauce
- Prepare ● For The Seasonings
- Get 3 LG Bay Leaves
- Make ready 1 tbsp Filo
- Make ready 1 tbsp Granulated Sugar
- Take 4 tbsp Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
- Make ready 1 tbsp Tony Chachere's Creole Seasoning [or, more to taste + gar
- Get 1/2 tsp Dried Thyme
- Prepare 2 tbsp Beef Bouillon Powder
- Take 1 tbsp Gumbo File Powder
- Get 1 tbsp Worshestershire Sauce
- Get 1 tbsp Red Pepper Flakes
- Prepare 1/2 cups Seafood, Beef Or Chicken Stock [low sodium]
- Get ● For The Sides [as needed]
- Make ready Jalapeño Corn Bread
- Get Louisiana Or Tabasco Hot Sauce
- Get Tony Satcheries Creole Seasoning
- Get Potato Salad
- Prepare White Rice
Mike S New Orleans Old School Seafood Gumbo Recipe By Mmobrien Seafood Gumbo Recipe With Shrimp And Fish Seafood Gumbo Recipe Leite S Culinaria Seafood Gumbo Louisiana Cookin New orleans creole gumbo crawfish and shrimp gumbo recipe louisiana travel mike s new orleans old school seafood gumbo recipe by mmobrien seafood gumbo recipe with shrimp and fish. Mike S New Orleans Old School Seafood Gumbo Classic gumbo from the new orleans school of cooking note the first muse new orleans en and andouille sausage gumbo new orleans school of cooking eat live travel write new orleans school of cooking testimonials. Whats people lookup in this blog: Chef John's Duck, Sausage, and Shrimp Gumbo; Seafood Gumbo; Good New Orleans Creole Gumbo; Sausage and Chicken Gumbo; WATCH. A recipe for seafood gumbo that contains oysters, crab, and shrimp in a spicy thick broth made with spices, aromatic vegetables, and a dark roux..
Steps to make Mike's New Orleans Old School Seafood Gumbo:
- Here's what you'll need. Crawdad tails and 1/2 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!
- 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!
- A completed, darkened roux. This literally makes the gumbo! You should be smelling a delicious nutty scent by the time this specific color develops!
- Fine chop your hard vegetables. [trinity = celery, bell peppers & onions] Mince your garlic as well.
- Rough chop your pre-cooked Andouille Sausage.
- 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.
- 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 1/2 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.
- 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.
- 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.
- ● 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!
- 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!
- 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.
- Enjoy your authentic taste of NOLA! [new orleans]
- 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!
- 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!
If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage! Their seafood gumbo is old-school—thick and aromatic—and just the kind you hope to eat at someone's family home. Mike S New Orleans Old School Seafood Gumbo Classic gumbo from the new orleans school of cooking note the first muse new orleans en and andouille sausage gumbo new orleans school of cooking eat live travel write new orleans school of cooking testimonials. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. Download this app, learn more about american food recipes.
So that is going to wrap it up for this exceptional food mike's new orleans old school seafood gumbo recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
