Recipe: Delicious MoMo Dean's Louisiana Gumbo

MoMo Dean's Louisiana Gumbo. See great recipes for MoMo Dean's Louisiana Gumbo too! Nepalese curried pork mince fried rice. Yum Az. go's well with chopped omelett and chilli :beer Bring home the cajun flavors of New Orleans with this gumbo recipe.

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. You can have MoMo Dean's Louisiana Gumbo using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of MoMo Dean's Louisiana Gumbo

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

File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become. 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.

MoMo Dean's Louisiana Gumbo step by step

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..

Learn to make seafood gumbo with this iconic Louisiana recipe featuring Louisiana blue crabs and shrimp. And check out this additional instructional video for how to make a roux. A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for mopping up every last delicious drop. Stir your roux constantly while making it to ensure it doesn't burn;; Add the seafood broth slowly while stirring - this helps keep lumps from forming and aids in a uniform, rich soup/stew;; Crawfish or shrimp can be used in this recipe - a mixture of both works incredibly well;; I buy cut up crabs, but any crab pieces will work, as long as it is crab in.