Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, momo dean's louisiana gumbo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
See more ideas about Louisiana, Louisiana gumbo, Louisiana history. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Louisiana state and gumbo two cross stitch patterns!
MoMo Dean's Louisiana Gumbo is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. MoMo Dean's Louisiana Gumbo is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have momo dean's louisiana gumbo using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make MoMo Dean's Louisiana Gumbo:
- Get 5 each Chicken legs and thighs
- Make ready 4 lb Shrimp (Ideally mix of large and small)
- Get 8 each Chicken Sausage (slice up into small pieces)
- Take 2 lb Blue crab (optional)
- Get 1 bunch Celery (chop up into small pieces)
- Get 1 Onion (chop up in small pieces)
- Prepare 2 each Bell Peppers (chop up into small pieces)
- Get 1 1/3 cup Vegetable Oil
- Prepare 2 cup Flour
- Make ready Old Bay Seasoning
- Take Season Salt
- Take Garlic Powder
- Prepare Garlic Salt and Pepper
- Take as needed Water
- Get 3 Bouillon Cubes (crab flavor preferable)
- Make ready 4 tbsp Minced Garlic
- Prepare 4 cup Rice
- Take 4 dash Gumbo File
Louisiana Gumbo recipe: Family recipe of gumbo as made by my grandmother for as long as I can remember. Best served plain or with rice, and gumbo is always better the second day. Gumbo-laya is my delicious mash-up recipe of a combination of two Louisiana favorites, gumbo and jambalaya! Filled with sausage, shrimp, chicken and spices, a bowl of this warming recipe makes for a rich, hearty and comforting meal!
Steps to make MoMo Dean's Louisiana Gumbo:
- 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.
- 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.
- 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.
- 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.
- Add the sautéed veggies to the roux and mix it until it becomes a thick substance with a reddish brown color.
- After the roux is mixed with the veggies add it to the pot of boiling water. Stir it in until it dissolves.
- 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.
- 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.
- Serve over cooked rice. Saltine crackers are great flavor enhancers as well.
Her gumbo, Jambalaya, and sweet potatoes changed my life. Here is a classic recipe for Louisianna Gumbo. I do not like my food to be too spicy, but if you do feel free to add hot sauce or cayenne pepper. 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.
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