Simple Way to Make Perfect Mike's New Orleans Old School Seafood Gumbo

Mike's New Orleans Old School Seafood Gumbo.

Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, mike's new orleans old school seafood gumbo. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mike's New Orleans Old School Seafood Gumbo is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mike's New Orleans Old School Seafood Gumbo is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must 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:

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

Instructions 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!.

So that's going to wrap this up for this exceptional food mike's new orleans old school seafood gumbo recipe. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!