Recipe: Yummy Mike's New Orleans Old School Seafood Gumbo

Mike's New Orleans Old School Seafood Gumbo. 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!

New Orleans School Of Cooking Seafood Gumbo Recipe. 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 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. You can have Mike's New Orleans Old School Seafood Gumbo using 34 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Mike's New Orleans Old School Seafood Gumbo

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

While its the first day of Spring up here in New Jersey and its snowing like the dickens but its not sticking. Their seafood gumbo is old-school—thick and aromatic—and just the kind you hope to eat at someone's family home. Old-Fashioned Gumbo Recipe is a Southern one-pot recipe that everyone will love. Celery, tomatoes, and onions add the perfect amount of heartiness to this recipe.

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!.

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 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. New orleans gumbo isn t hard to make but is packed full with flavour here s a great recipe great recipe for mike s new orleans old school seafood gumbo it about time to put some south i am going to give you my gumbo recipe learned cook from mother and grandmother who were a thick stew served over rice and made with roux mixture of er flour wide. If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage! With this application you will not run out of ideas for food processing in the kitchen to be processed into a variety of delicious and healthy Gumbo.