Step-by-Step Guide to Make Quick Mike's New Orleans Old School Seafood Gumbo

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Mike's New Orleans Old School Seafood Gumbo. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's New Orleans Old School Seafood Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's New Orleans Old School Seafood Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's New Orleans Old School Seafood Gumbo is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's New Orleans Old School Seafood Gumbo estimated approx 120 mins.

To begin with 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.

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. Why? Because Okra is slimy, gross and terribly, terribly icky! Nope! Not gonna happen in my kitchen! Yuck! Just yuck! In fact, double yuck! Sorry for the rant. It's my ONE culinary pet peeve. This is why the Roux and Gumbo Filet Powder are so important in this dish. Like Okra, they're both thickeners. Just much, much tastier! Anyway, on a happier note, your roux can be made as thick or thin as you desire. Half it by more if you'd like. Thinner? Served with an absorbent jalapeño corn bread. Just the way we enjoy it. Or, thicker? Served with a big assed spoon and a healthy shake or two of Tabasco or Louisiana Hot Sauce! Be sure to serve this dish with a dash of additional Tony Chachere's Creole Seafood Seasonings to the side for your guests. Fresh French Bread and chilly Egg Potato Salad are also great as Gumbo sides! My 7 and 8 year old students had a blast making this messy, albeit, detailed dish this evening while jumping in and out of the pool and hot tub! I hope you will as well. Try making this tasty little dish as a family. After all, kids really do love cooking with mom and dad! Talk about some quality family time! Shreaded chicken and white rice goes great in this dish as well. So, feel free to get creative with this flexible recipe!

Ingredients and spices that need to be Make ready to make Mike's New Orleans Old School Seafood Gumbo:

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

Instructions to make 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!

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