Hi, I am Joana. Today, I’m gonna show you how to prepare mike’s new orleans old school seafood gumbo recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s New Orleans Old School Seafood Gumbo Recipe
Mike’s New Orleans Old School Seafood Gumbo is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Mike’s New Orleans Old School Seafood Gumbo is something which I’ve loved my whole life. They are fine and they look wonderful.
To bewith this recipe, we must first prepare a few components. 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:
- Make ready ● For The Simple Roux
- Get AP Flour
- Take Grease
- Make ready ● For The Seafood
- Make ready Raw Jumbo Gulf Shrimp [de-veined - de-shelled de-tail
- Get Pre-Steamed Crawdad Tails [shell free rinsed of any s
- Prepare Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
- Take ● For The Meats
- Prepare Pre-cooked Andouille Sausage [rough chopped]
- Prepare ● For The Fresh Canned Vegetables
- Take EX LG Green Bell Pepper [seeds membranes removed - fine chop
- Take EX LG White Onion [fine chopped]
- Take LG Celery Stalks [fine chopped with leaves]
- Prepare Garlic Cloves [fine minced]
- Take Can Stewed Tomatoes [hand crushed]
- Take Can Tomato Sauce
- Get ● For The Seasonings
- Prepare LG Bay Leaves
- Prepare Filo
- Prepare Granulated Sugar
- Get Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
- Prepare Tony Chachere’s Creole Seasoning [or, more to taste + gar
- Make ready Dried Thyme
- Take Beef Bouillon Powder
- Take Gumbo File Powder
- Prepare Worshestershire Sauce
- Prepare Red Pepper Flakes
- Take Seafood, Beef Or Chicken Stock [low sodium]
- Prepare ● For The Sides [as needed]
- Get Jalapeño Corn Bread
- Take Louisiana Or Tabasco Hot Sauce
- Take Tony Satcheries Creole Seasoning
- Take Potato Salad
- Get White Rice
Steps to make Mike’s New Orleans Old School Seafood Gumbo:
- 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!
- Make your simple roux by whisking your flour and 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 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 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.
- 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 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!
So that’s going to wrap this up for this distinctive dish mike’s new orleans old school seafood gumbo recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
