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

Mike's New Orleans Old School Seafood Gumbo
Mike's New Orleans Old School Seafood Gumbo

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, mike's new orleans old school seafood gumbo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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!

Mike's New Orleans Old School Seafood Gumbo is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Mike's New Orleans Old School Seafood Gumbo is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you can achieve that.

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

While its the first day of Spring up here in New Jersey and its snowing like the dickens but its not sticking. Welcome to Mike Anderson's Seafood Restaurant. Their seafood gumbo is old-school—thick and aromatic—and just the kind you hope to eat at someone's family home. If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage!

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. ● 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!

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. 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. Whats people lookup in this blog: Cookies!

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