Hey everyone, welcome to our recipe site, if you're looking for Mike's New Orleans Old School Seafood Gumbo recipe, look no further! We provide you only the perfect Mike's New Orleans Old School Seafood Gumbo recipe here. We also have wide variety of recipes to try.

Before you jump to Mike's New Orleans Old School Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your kitchen more green.

While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Maybe the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the greatest energy savings by completely loading the dishwasher just before commencing a wash cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not really that hard. A lot of it truly is merely using common sense.

We hope you got benefit from reading it, now let’s go back to mike's new orleans old school seafood gumbo recipe. You can have mike's new orleans old school seafood gumbo using 34 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to prepare Mike's New Orleans Old School Seafood Gumbo:

1. Get ● For The Simple Roux
2. Prepare AP Flour
3. Provide Bacon Grease
4. Provide ● 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. Get ● For The Meats
9. You need Pre-cooked Andouille Sausage [rough chopped]
10. Take ● For The Fresh & Canned Vegetables
11. Use EX LG Green Bell Pepper [seeds & membranes removed - fine chop
12. Take EX LG White Onion [fine chopped]
13. You need LG Celery Stalks [fine chopped with leaves]
14. Take Garlic Cloves [fine minced]
15. Provide Can Stewed Tomatoes [hand crushed]
16. Use Can Tomato Sauce
17. You need ● For The Seasonings
18. Use LG Bay Leaves
19. Provide Filo
20. You need Granulated Sugar
21. Get Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
22. You need Tony Chachere's Creole Seasoning [or, more to taste + gar
23. Use Dried Thyme
24. You need Beef Bouillon Powder
25. Prepare Gumbo File Powder
26. Provide Worshestershire Sauce
27. Provide Red Pepper Flakes
28. Prepare Seafood, Beef Or Chicken Stock [low sodium]
29. Get ● For The Sides [as needed]
30. Provide Jalapeño Corn Bread
31. Use Louisiana Or Tabasco Hot Sauce
32. Use Tony Satcheries Creole Seasoning
33. You need Potato Salad
34. You need 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!

If you find this Mike's New Orleans Old School Seafood Gumbo recipe valuable please share it to your close friends or family, thank you and good luck.