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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 Choosing Fast Food That’s Good For You.

Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. This is actually good advice. But at times the last thing you wish to do is put together a whole supper for yourself and your family. Once in a while you only want to visit the drive through while you are on your way home and finish the day. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because most of the popular joints are now advertising “healthy” menu alternatives to keep their businesses up. Here is the way to find appropriate food choices at the drive through.

Go for the side dishes. It wasn’t too long ago that French Fries were your only side dish selection at a restaurant. Now lots of the fast food selections have been widened a great deal. Now plenty of them offer salads. You could also pick out Chili. You could possibly get baked potatoes. Fruit is usually available. There are a lot of possibilities that don’t include eating anything deep fried. Instead of the pre-determined “meal deals” make an effort to create a meal out of side dishes. When you choose to do this you are able to keep your fat content and calorie counts low.

Fundamental reason states that the proper way to lose fat and get healthy is to ban fast food from your diet entirely. While this is usually a good idea all you need to do is make a number of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just what you require. If you choose healthy things, the shame 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. You can cook mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you achieve it.

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