Without Fail cooking recipe Mikes New Orleans Old School Seafood Gumbo with 34 ingredients and 15 stages of easy cooking, which is easy simple.
Without fail cooking ultimate Mike's New Orleans Old School Seafood Gumbo easy, tasty, practical.
How are you all, now you get make recipe Mike's New Orleans Old School Seafood Gumbo with 34 ingredients and 15 steps. Next this is how to make it, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 34 ingredients and 15 stages of easy cooking Mike's New Orleans Old School Seafood Gumbo.
Ingredients all Mike's New Orleans Old School Seafood Gumbo
Prepare : ● For The Simple Roux.
Prepare : AP Flour.
Prepare : Bacon Grease.
Needed : ● 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.
Prepare : ● For The Meats.
Prepare : Pre-cooked Andouille Sausage [rough chopped].
Needed : ● For The Fresh & Canned Vegetables.
Prepare : EX LG Green Bell Pepper [seeds & membranes removed - fine chop.
Prepare : EX LG White Onion [fine chopped].
Prepare : LG Celery Stalks [fine chopped with leaves].
Prepare : Garlic Cloves [fine minced].
Prepare : Can Stewed Tomatoes [hand crushed].
Prepare : Can Tomato Sauce.
Needed : ● For The Seasonings.
Prepare : LG Bay Leaves.
Prepare : Filo.
Prepare : Granulated Sugar.
Needed : Tabasco Or Louisiana Hot Sauce [or, more to taste - we us.
Prepare : Tony Chachere's Creole Seasoning [or, more to taste + gar.
Needed : Dried Thyme.
Prepare : Beef Bouillon Powder.
Needed : Gumbo File Powder.
Prepare : Worshestershire Sauce.
Prepare : Red Pepper Flakes.
Needed : Seafood, Beef Or Chicken Stock [low sodium].
Prepare : ● For The Sides [as needed].
Prepare : Jalapeño Corn Bread.
Prepare : Louisiana Or Tabasco Hot Sauce.
Prepare : Tony Satcheries Creole Seasoning.
Needed : Potato Salad.
Needed : White Rice.
If all ingredients Mike's New Orleans Old School Seafood Gumbo it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking 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!.
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