Mike's New Orleans Old School Seafood Gumbo, healthy & tasty!

Want to be a far better chef? Who doesn't! Seeking some brand-new, fun, and intriguing menu concepts? Who isn't! The wish to prepare much better meals and also try brand-new recipes is something we all want to do. Mike's New Orleans Old School Seafood Gumbo recipe possibly the one you are trying to find.

New Orleans Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. 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. I have prepared Seafood Gumbo - New Orleans.

You need to prepare ● For The Simple Roux.
You need to prepare AP Flour.
You need Bacon Grease.
Use ● For The Seafood.
Prepare Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail.
Prepare Pre-Steamed Crawdad Tails [shell free & rinsed of any s.
Prepare Pre-Steamed Lump Crab Meat [fresh or canned - picked thr.
You need to prepare ● For The Meats.
You need Pre-cooked Andouille Sausage [rough chopped].
Provide ● For The Fresh & Canned Vegetables.
Use EX LG Green Bell Pepper [seeds & membranes removed - fine chop.
Use EX LG White Onion [fine chopped].
Use LG Celery Stalks [fine chopped with leaves].
Prepare Garlic Cloves [fine minced].
Use Can Stewed Tomatoes [hand crushed].
You need Can Tomato Sauce.
Use ● For The Seasonings.
You need LG Bay Leaves.
You need Filo.
You need Granulated Sugar.
Use Tabasco Or Louisiana Hot Sauce [or, more to taste - we us.
Prepare Tony Chachere's Creole Seasoning [or, more to taste + gar.
Use Dried Thyme.
Prepare Beef Bouillon Powder.
You need Gumbo File Powder.
Use Worshestershire Sauce.
Provide Red Pepper Flakes.
Use Seafood, Beef Or Chicken Stock [low sodium].
Provide ● For The Sides [as needed].
You need Jalapeño Corn Bread.
You need Louisiana Or Tabasco Hot Sauce.
Prepare Tony Satcheries Creole Seasoning.
You need to prepare Potato Salad.
Use White Rice.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and once more at the very end. Your palate are the final guide here, so taste often.

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!.

By New Orleans Artist, Dianne Parks ►►Either: Professional Lustre Print with a soft sheen - OR - stretched ♫♪ Jambalaya and a crawfish pie and file' gumbo 'Cause tonight I'm gonna see my ma cher amio Pick guitar, fill fruit jar and be gay-o Son of a gun, we'll. Ingredients for New Orleans Seafood Gumbo. Serving Suggestions for New Orleans Seafood Gumbo. Serve over white rice and garnish with chopped green onions and gumbo file'. So I'm breaking out Old Smokey for her maiden Barbecue.

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