Simple Way to Prepare Quick MoMo Dean's Louisiana Gumbo

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, momo dean's louisiana gumbo. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

MoMo Dean's Louisiana Gumbo is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. MoMo Dean's Louisiana Gumbo is something which I’ve loved my whole life. They are fine and they look fantastic.

Authentic Louisiana-style gumbo, made easy; available in real frozen. See more ideas about louisiana, louisiana gumbo, louisiana history. Gumbo and jambalaya are classic Louisiana dishes that have become popular across the country. Both dishes boast multicultural Creole and Cajun roots, so they are similar all the way up to the UP NEXT.

To get started with this recipe, we must first prepare a few components. You can cook momo dean's louisiana gumbo using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make MoMo Dean's Louisiana Gumbo:

1. Prepare 5 each Chicken legs and thighs
2. Get 4 lb Shrimp (Ideally mix of large and small)
3. Get 8 each Chicken Sausage (slice up into small pieces)
4. Get 2 lb Blue crab (optional)
5. Get 1 bunch Celery (chop up into small pieces)
6. Take 1 Onion (chop up in small pieces)
7. Get 2 each Bell Peppers (chop up into small pieces)
8. Prepare 1 1/3 cup Vegetable Oil
9. Make ready 2 cup Flour
10. Prepare Old Bay Seasoning
11. Prepare Season Salt
12. Take Garlic Powder
13. Prepare Garlic Salt and Pepper
14. Get as needed Water
15. Make ready 3 Bouillon Cubes (crab flavor preferable)
16. Get 4 tbsp Minced Garlic
17. Make ready 4 cup Rice
18. Get 4 dash Gumbo File

Depending on which Aida cloth size you are using the finished size of the product will vary. Gumbo kann tendenziell nach der kreolischen oder der Cajun-Küche, den zwei dominanten Küchen in Louisiana, zubereitet werden. Für die kreolische Variante wird der Roux in der Regel nur hell- bis mittelbraun gebräunt, für die Cajun Variante wird die Einbrenn oft sehr dunkel, vergleichbar mit. We asked five writers to team up with their favorite chefs to pick one dish that represents the culinary traditions in their corner of the South.

Instructions to make MoMo Dean's Louisiana Gumbo:

1. Chop up celery, bell peppers and onions. Season veggies with favorite season salt, garlic powder or other favorite seasoning. Lightly oil a frying pan and sauté the veggies. Sauté the veggies for about 5-7 min. Remove from fire and set aside.
2. Season chicken pieces and chicken sausage well with garlic powder, garlic salt, garlic pepper, minced garlic, season salt or other favorite seasoning. Pan sear meat for 7-10 minutes in a lightly oiled frying pan. Remove from the pan and place seared meat in a very large pot.
3. Cover the chicken pieces and chicken sausage with water. Use just enough water to cover the meat and then turn the burner on medium heat. Once the water begins to boil add the bouillon cubes to the water and stir the water until the cubes dissolve. Turn the burner to low heat to allow it to simmer.
4. Now you are ready to make the base (also know as the roux) In a non-stick pan add 1 cup of vegetable oil put it on low heat. Allow it to heat for about 2 minutes and slowly stir in the flour. Mix in about 1/3 cup of flour every minute until all the flour has been added to the oil. While mixing in the flour continue to stir constantly. You will stir the flour and oil mixture for about 30 minutes or until it becomes a milk chocolate color. You must stir constantly to avoid burning the mixture. Once you have achieved the color desired remove from heat and allow it to sit for about 2 minutes to cool.
5. Add the sautéed veggies to the roux and mix it until it becomes a thick substance with a reddish brown color.
6. After the roux is mixed with the veggies add it to the pot of boiling water. Stir it in until it dissolves.
7. Season the shrimp and crab with old bay seasoning. Pan sear shrimp for about 3 minutes on medium heat. Remove from the fire and add shrimp and crab to the gumbo pot.
8. Stir all the ingredients for 7-10 minutes on medium low heat. Turn off burner and let the gumbo sit for about 15 minutes. 5 minutes before serving add about 4 dashes of gumbo file to thicken and add additional flavor.
9. Serve over cooked rice. Saltine crackers are great flavor enhancers as well.

Für die kreolische Variante wird der Roux in der Regel nur hell- bis mittelbraun gebräunt, für die Cajun Variante wird die Einbrenn oft sehr dunkel, vergleichbar mit. We asked five writers to team up with their favorite chefs to pick one dish that represents the culinary traditions in their corner of the South. From Texas to Virginia, we are exploring five plates with a sense of place like Louisiana's gumbo and the Deep South's meat 'n' three. Heat saucepan over medium-high heat, and add garlic, onion and pepper. There are no reviews for Mee-Ma's Louisiana Gumbo, California yet.

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