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Before you jump to Mike's New Orleans Old School Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.
We all know that consuming healthy foods can help us really feel better in our bodies. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy kinds plays a role in a more balanced feeling. A piece of pizza will not make you feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthier foods for snacks between meals. Shopping for snack foods can be a struggle because you have countless options. Here are a handful of healthy snacks that can be used when you need a quick pick me up.
When looking for a convenient nutritious snack, do not forget about yogurt. Occasionally people decide to eat yogurt over a healthy lunch which is not the best idea. You can not beat yogurt when it comes to a nutritious snack though. It contains a lot of calcium, proteins, and B vitamins. Yogurt is very easy for the physical body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Try putting in some nutritious nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar consumption without reducing the taste of your snack.
You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
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:
- Provide ● For The Simple Roux
- Get 1 Cup AP Flour
- Prepare 1 Cup Bacon Grease
- Take ● For The Seafood
- Take 3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
- You need 2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
- Get 1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
- Prepare ● For The Meats
- Get 1 Pound Pre-cooked Andouille Sausage [rough chopped]
- Use ● For The Fresh & Canned Vegetables
- Prepare 1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
- Take 1 EX LG White Onion [fine chopped]
- Take 3 LG Celery Stalks [fine chopped with leaves]
- You need 4 Garlic Cloves [fine minced]
- You need 1 (14.5 oz) Can Stewed Tomatoes [hand crushed]
- Get 1 (6 oz) Can Tomato Sauce
- You need ● For The Seasonings
- Provide 3 LG Bay Leaves
- Prepare 1 tbsp Filo
- Get 1 tbsp Granulated Sugar
- Provide 4 tbsp Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
- You need 1 tbsp Tony Chachere's Creole Seasoning [or, more to taste + gar
- You need 1/2 tsp Dried Thyme
- Prepare 2 tbsp Beef Bouillon Powder
- Prepare 1 tbsp Gumbo File Powder
- Provide 1 tbsp Worshestershire Sauce
- Take 1 tbsp Red Pepper Flakes
- Use 12 Cups Seafood, Beef Or Chicken Stock [low sodium]
- You need ● For The Sides [as needed]
- Provide Jalapeño Corn Bread
- You need Louisiana Or Tabasco Hot Sauce
- Take Tony Satcheries Creole Seasoning
- Provide Potato Salad
- Get White Rice
Steps to make 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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