Hello everybody, welcome to my recipe page, if you're looking for Mike's New Orleans Old School Seafood Gumbo recipe, look no further! We provide you only the best Mike's New Orleans Old School Seafood Gumbo recipe here. We also have wide variety of recipes to try.

Mike's New Orleans Old School Seafood Gumbo
Mike's New Orleans Old School Seafood Gumbo

Before you jump to Mike's New Orleans Old School Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

In general, people have been conditioned to think that “comfort” foods are bad for the body and should be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. Soemtimes, comfort foods can be utterly nourishing and good for us to eat. There are some foods that, when you consume them, may better your mood. If you feel a little bit down and you need a happiness pick me up, try some of these.

Make several trail mix of nuts or seeds. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical substance that dictates to your brain how you feel day in and day out. The higher your serotonin levels, the better you will feel. Nuts, along with improving your mood, can be a super source of protein.

As you can see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try some of these instead!

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 achieve that.

The ingredients needed to cook Mike's New Orleans Old School Seafood Gumbo:
  1. Get ● For The Simple Roux
  2. Provide 1 Cup AP Flour
  3. You need 1 Cup Bacon Grease
  4. You need ● For The Seafood
  5. Get 3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
  6. Provide 2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
  7. Prepare 1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
  8. Use ● For The Meats
  9. Get 1 Pound Pre-cooked Andouille Sausage [rough chopped]
  10. Use ● For The Fresh & Canned Vegetables
  11. Provide 1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
  12. Prepare 1 EX LG White Onion [fine chopped]
  13. You need 3 LG Celery Stalks [fine chopped with leaves]
  14. Prepare 4 Garlic Cloves [fine minced]
  15. Provide 1 (14.5 oz) Can Stewed Tomatoes [hand crushed]
  16. Provide 1 (6 oz) Can Tomato Sauce
  17. Take ● For The Seasonings
  18. Get 3 LG Bay Leaves
  19. Get 1 tbsp Filo
  20. Take 1 tbsp Granulated Sugar
  21. Prepare 4 tbsp Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
  22. Take 1 tbsp Tony Chachere's Creole Seasoning [or, more to taste + gar
  23. Get 1/2 tsp Dried Thyme
  24. Take 2 tbsp Beef Bouillon Powder
  25. You need 1 tbsp Gumbo File Powder
  26. You need 1 tbsp Worshestershire Sauce
  27. Take 1 tbsp Red Pepper Flakes
  28. Prepare 12 Cups Seafood, Beef Or Chicken Stock [low sodium]
  29. Provide ● For The Sides [as needed]
  30. Get Jalapeño Corn Bread
  31. Prepare Louisiana Or Tabasco Hot Sauce
  32. Use Tony Satcheries Creole Seasoning
  33. Provide Potato Salad
  34. Prepare White Rice
Instructions 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 useful please share it to your close friends or family, thank you and good luck.