Hey everyone, I hope you are having an incredible day today. 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. For mine, I will make it a bit tasty. This will be really delicious.
Badonsky Buccaneers presents Coastal Cooking, a new series presenting some local favorite recipes. In this episode, Mike shares his recipe for gumbo, he. All Reviews for Good New Orleans Creole Gumbo.
Mike's New Orleans Old School Seafood Gumbo is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mike's New Orleans Old School Seafood Gumbo is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Mike's New Orleans Old School Seafood Gumbo:
- Make ready ● For The Simple Roux
- Make ready 1 Cup AP Flour
- Prepare 1 Cup Bacon Grease
- Make ready ● For The Seafood
- Take 3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
- Get 2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
- Get 1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
- Take ● For The Meats
- Get 1 Pound Pre-cooked Andouille Sausage [rough chopped]
- Make ready ● For The Fresh & Canned Vegetables
- Get 1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
- Make ready 1 EX LG White Onion [fine chopped]
- Make ready 3 LG Celery Stalks [fine chopped with leaves]
- Take 4 Garlic Cloves [fine minced]
- Take 1 (14.5 oz) Can Stewed Tomatoes [hand crushed]
- Get 1 (6 oz) Can Tomato Sauce
- Prepare ● For The Seasonings
- Make ready 3 LG Bay Leaves
- Prepare 1 tbsp Filo
- Make ready 1 tbsp Granulated Sugar
- Get 4 tbsp Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
- Make ready 1 tbsp Tony Chachere's Creole Seasoning [or, more to taste + gar
- Take 1/2 tsp Dried Thyme
- Make ready 2 tbsp Beef Bouillon Powder
- Take 1 tbsp Gumbo File Powder
- Make ready 1 tbsp Worshestershire Sauce
- Prepare 1 tbsp Red Pepper Flakes
- Make ready 12 Cups Seafood, Beef Or Chicken Stock [low sodium]
- Take ● For The Sides [as needed]
- Prepare Jalapeño Corn Bread
- Make ready Louisiana Or Tabasco Hot Sauce
- Make ready Tony Satcheries Creole Seasoning
- Take Potato Salad
- Get White Rice
When folks think New Orleans cuisine, seafood gumbo is usually one of the first dishes that comes to mind. Learn what's in New Orleans gumbo, where to get it, and recipes for how to make it. At Liuzza's by the Track, in Mid-City near the Fairgrounds Racetrack, you can have the best of both worlds: chicken. New Orleans Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine.
Instructions to make Mike's New Orleans Old School Seafood Gumbo:
- 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!
- 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!
- A completed, darkened roux. This literally makes the gumbo! You should be smelling a delicious nutty scent by the time this specific color develops!
- Fine chop your hard vegetables. [trinity = celery, bell peppers & onions] Mince your garlic as well.
- Rough chop your pre-cooked Andouille Sausage.
- 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.
- 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.
- 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.
- 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.
- ● 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!
- 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!
- 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.
- Enjoy your authentic taste of NOLA! [new orleans]
- 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!
- 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!
History of New Orleans Gumbo: The word gumbo is derived from African words for okra (guingombo, tchingombo, and kingombo), a pod-like vegetable introduced by African slaves and often. Michael Gulotta, a New Orleans native, has resumed cooking the seasonal seafood gumbo he introduced as a lunch special last year at Maypop, his modern restaurant in the Warehouse district. It would have been unthinkable for a restaurant serving New Orleans food to leave gumbo off its menu. Ingredients for New Orleans Seafood Gumbo. Serving Suggestions for New Orleans Seafood Gumbo.
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