Simple Way to Prepare Mike's New Orleans Old School Seafood Gumbo Speedy

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Before you jump to Mike's New Orleans Old School Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone's active contribution. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.

Changing light bulbs is actually as good an area to begin with as any. Complete this for the whole house, not merely the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you must use them rather than incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. It goes further than simply swapping the lights, though; turning off lights that aren't needed is another good thing to do. The family spends considerable time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not merely the kitchen. Make a practice of having the lights on only when they are needed, and you'll be astonished at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is actually something we can all accomplish, without difficulty. Largely, all it will take is a little common sense.

We hope you got insight from reading it, now let's go back to mike's new orleans old school seafood gumbo recipe. To make mike's new orleans old school seafood gumbo you only need 34 ingredients and 15 steps. Here is how you cook that.

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

1. Take of â—? For The Simple Roux.
2. Provide 1 Cup of AP Flour.
3. Provide 1 Cup of Bacon Grease.
4. Get of â—? For The Seafood.
5. Get 3 Pounds of Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail.
6. Take 2 Pounds of Pre-Steamed Crawdad Tails [shell free & rinsed of any s.
7. Take 1 Pound of Pre-Steamed Lump Crab Meat [fresh or canned - picked thr.
8. You need of â—? For The Meats.
9. Take 1 Pound of Pre-cooked Andouille Sausage [rough chopped].
10. Take of â—? For The Fresh & Canned Vegetables.
11. Provide 1 of EX LG Green Bell Pepper [seeds & membranes removed - fine chop.
12. Use 1 of EX LG White Onion [fine chopped].
13. You need 3 of LG Celery Stalks [fine chopped with leaves].
14. Get 4 of Garlic Cloves [fine minced].
15. Provide 1 (14.5 oz) of Can Stewed Tomatoes [hand crushed].
16. Prepare 1 (6 oz) of Can Tomato Sauce.
17. Prepare of â—? For The Seasonings.
18. You need 3 of LG Bay Leaves.
19. You need 1 tbsp of Filo.
20. Prepare 1 tbsp of Granulated Sugar.
21. Prepare 4 tbsp of Tabasco Or Louisiana Hot Sauce [or, more to taste - we us.
22. You need 1 tbsp of Tony Chachere's Creole Seasoning [or, more to taste + gar.
23. You need 1/2 tsp of Dried Thyme.
24. Get 2 tbsp of Beef Bouillon Powder.
25. Provide 1 tbsp of Gumbo File Powder.
26. Get 1 tbsp of Worshestershire Sauce.
27. Provide 1 tbsp of Red Pepper Flakes.
28. Prepare 12 Cups of Seafood, Beef Or Chicken Stock [low sodium].
29. Provide of â—? For The Sides [as needed].
30. Provide of Jalapeño Corn Bread.
31. Get of Louisiana Or Tabasco Hot Sauce.
32. Get of Tony Satcheries Creole Seasoning.
33. Get of Potato Salad.
34. Prepare of White Rice.

Steps 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!.

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