Recipe of Mike's New Orleans Old School Seafood Gumbo Ultimate

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We hope you got insight from reading it, now let's go back to mike's new orleans old school seafood gumbo recipe. You can have mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Mike's New Orleans Old School Seafood Gumbo:

1. Get of â—? For The Simple Roux.
2. Take of AP Flour.
3. You need of Bacon Grease.
4. Take of â—? For The Seafood.
5. Provide 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. Provide of Pre-Steamed Lump Crab Meat [fresh or canned - picked thr.
8. Take of â—? For The Meats.
9. Take of Pre-cooked Andouille Sausage [rough chopped].
10. You need of â—? For The Fresh & Canned Vegetables.
11. Use of EX LG Green Bell Pepper [seeds & membranes removed - fine chop.
12. Provide of EX LG White Onion [fine chopped].
13. Use of LG Celery Stalks [fine chopped with leaves].
14. Take of Garlic Cloves [fine minced].
15. Get of Can Stewed Tomatoes [hand crushed].
16. Use of Can Tomato Sauce.
17. Get of â—? For The Seasonings.
18. Get of LG Bay Leaves.
19. Take of Filo.
20. Take of Granulated Sugar.
21. Prepare 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. You need of Dried Thyme.
24. Get of Beef Bouillon Powder.
25. Provide of Gumbo File Powder.
26. Get of Worshestershire Sauce.
27. Use of Red Pepper Flakes.
28. Take of Seafood, Beef Or Chicken Stock [low sodium].
29. Provide of â—? For The Sides [as needed].
30. Get of Jalapeño Corn Bread.
31. Get of Louisiana Or Tabasco Hot Sauce.
32. Use of Tony Satcheries Creole Seasoning.
33. Provide of Potato Salad.
34. Take 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. â—? 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. â—? 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. â—? 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. â—? 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!.

You need of For The Simple Roux. 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! No Okra is added to this Gumbo. When folks think New Orleans cuisine, seafood gumbo is usually one of the first dishes that comes to mind.

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