Real Recipes From Real Home Cooks ®
Mike's New Orleans Old School Seafood Gumbo Recipe by MMOBRIEN
"Great recipe for Mike's New Orleans Old School Seafood Gumbo. 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......."
INGREDIENTS
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● For The Simple Roux
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1 Cup AP Flour
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1 Cup Bacon Grease
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● For The Seafood
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3 Pounds Raw Jumbo Gulf Shrimp [de-veined - de-shelled & de-tail
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2 Pounds Pre-Steamed Crawdad Tails [shell free & rinsed of any s
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1 Pound Pre-Steamed Lump Crab Meat [fresh or canned - picked thr
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● For The Meats
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1 Pound Pre-cooked Andouille Sausage [rough chopped]
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● For The Fresh & Canned Vegetables
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1 EX LG Green Bell Pepper [seeds & membranes removed - fine chop
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1 EX LG White Onion [fine chopped]
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3 LG Celery Stalks [fine chopped with leaves]
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4 Garlic Cloves [fine minced]
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1 (14.5 oz) Can Stewed Tomatoes [hand crushed]
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1 (6 oz) Can Tomato Sauce
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● For The Seasonings
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3 LG Bay Leaves
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1 tbsp Filo
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1 tbsp Granulated Sugar
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4 tbsp Tabasco Or Louisiana Hot Sauce [or, more to taste - we us
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1 tbsp Tony Chachere's Creole Seasoning [or, more to taste + gar
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1/2 tsp Dried Thyme
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2 tbsp Beef Bouillon Powder
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1 tbsp Gumbo File Powder
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1 tbsp Worshestershire Sauce
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1 tbsp Red Pepper Flakes
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12 Cups Seafood, Beef Or Chicken Stock [low sodium]
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● For The Sides [as needed]
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Jalapeño Corn Bread
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Louisiana Or Tabasco Hot Sauce
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Tony Satcheries Creole Seasoning
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Potato Salad
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White Rice
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