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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 “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some value to that. Now and then, though, you totally do not need to make an entire meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. This is possible because plenty of the popular fast food destinations making the effort to make their menus healthy now. Here is how to eat healthy and balanced when you reach the drive through.

Choose a drive through for a restaurant that is known for catering to people with healthier palates. For instance, Arby’s won’t serve hamburgers. Instead, your choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, even so the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not many fast food places are as unhealthy as McDonalds with its deep fried every little thing.

Common logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes the thing you need is to let another person make your dinner. When you choose healthful menu items, you do not have to feel guilty about visiting the drive through.

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 that.

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