Mike'S New Orleans Old School Seafood Gumbo
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Mike's New Orleans Old School Seafood Gumbo. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
Mike's New Orleans Old School Seafood Gumbo is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Mike's New Orleans Old School Seafood Gumbo is something which I have loved my entire life. They're nice and they look fantastic.
Many things affect the quality of taste from Mike's New Orleans Old School Seafood Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's New Orleans Old School Seafood Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's New Orleans Old School Seafood Gumbo is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's New Orleans Old School Seafood Gumbo estimated approx 120 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Mike's New Orleans Old School Seafood Gumbo using 34 ingredients and 15 steps. Here is how you can achieve that.
It's about time to put some old South in your mouth isn't it?! If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage!
No Okra is added to this Gumbo. Why? Because Okra is slimy, gross and terribly, terribly icky! Nope! Not gonna happen in my kitchen! Yuck! Just yuck! In fact, double yuck! Sorry for the rant. It's my ONE culinary pet peeve. This is why the Roux and Gumbo Filet Powder are so important in this dish. Like Okra, they're both thickeners. Just much, much tastier!
Anyway, on a happier note, your roux can be made as thick or thin as you desire. Half it by more if you'd like. Thinner? Served with an absorbent jalapeño corn bread. Just the way we enjoy it. Or, thicker? Served with a big assed spoon and a healthy shake or two of Tabasco or Louisiana Hot Sauce!
Be sure to serve this dish with a dash of additional Tony Chachere's Creole Seafood Seasonings to the side for your guests. Fresh French Bread and chilly Egg Potato Salad are also great as Gumbo sides!
My 7 and 8 year old students had a blast making this messy, albeit, detailed dish this evening while jumping in and out of the pool and hot tub! I hope you will as well. Try making this tasty little dish as a family. After all, kids really do love cooking with mom and dad! Talk about some quality family time!
Shreaded chicken and white rice goes great in this dish as well. So, feel free to get creative with this flexible recipe!
Ingredients and spices that need to be Make ready to make Mike's New Orleans Old School Seafood Gumbo:
- â— For The Simple Roux
- 1 Cup AP Flour
- 1 Cup Bacon Grease
- â— For The Seafood
- 3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
- 2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
- 1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
- â— For The Meats
- 1 Pound Pre-cooked Andouille Sausage [rough chopped]
- â— For The Fresh & Canned Vegetables
- 1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
- 1 EX LG White Onion [fine chopped]
- 3 LG Celery Stalks [fine chopped with leaves]
- 4 Garlic Cloves [fine minced]
- 1 (14.5 oz) Can Stewed Tomatoes [hand crushed