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

Before you jump to Mike's New Orleans Old School Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost each and every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is really very true. From time to time, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through while you’re on your way home and end the day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by shame about slipping on your diet. This is because a lot of the well-known fast food restaurants around are trying to “healthy up” their choices. Here’s how you’ll be able to eat healthfully when you’re at a fast food place.

Visit a drive through in a place that has made it a practice to offer healthier options to people. Arby’s by way of example, isn’t going to offer burgers. As an alternative you’ll be able to select from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not every little thing is McDonalds using its deep fried chicken parts and also other terribly unhealthy items.

Standard logic tells us that one positive way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have someone else do the cooking. If you choose healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.

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 achieve it.

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