MoMo Dean's Louisiana Gumbo
MoMo Dean's Louisiana Gumbo

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, momo dean's louisiana gumbo. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Remove from fire and set aside.

MoMo Dean's Louisiana Gumbo is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. MoMo Dean's Louisiana Gumbo is something which I have loved my whole life.

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

Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

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.

Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients.

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