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.
You can have MoMo Dean's Louisiana Gumbo using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of MoMo Dean's Louisiana Gumbo
- You need 5 each of Chicken legs and thighs.
- Prepare 4 lb of Shrimp (Ideally mix of large and small).
- Prepare 8 each of Chicken Sausage (slice up into small pieces).
- It’s 2 lb of Blue crab (optional).
- You need 1 bunch of Celery (chop up into small pieces).
- You need 1 of Onion (chop up in small pieces).
- You need 2 each of Bell Peppers (chop up into small pieces).
- You need 1 1/3 cup of Vegetable Oil.
- You need 2 cup of Flour.
- You need of Old Bay Seasoning.
- It’s of Season Salt.
- Prepare of Garlic Powder.
- You need of Garlic Salt and Pepper.
- Prepare as needed of Water.
- It’s 3 of Bouillon Cubes (crab flavor preferable).
- Prepare 4 tbsp of Minced Garlic.
- Prepare 4 cup of Rice.
- Prepare 4 dash of Gumbo File.
Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. And while you may thing that it takes hours and hours to get a good gumbo, it doesn't. This gumbo is ready in under an hour, even less if you have made the roux in advance (recommended).
MoMo Dean's Louisiana Gumbo instructions
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..
Authentic Louisiana-style gumbo, made easy; available in real frozen roux by the "brick" and in complete ready-serve. Mee-Ma's Louisiana Gumbo Bricks (GumboBrick.com) Carol Foster of Compton, California is the truck driver turned entrepreneur behind Mee-Ma's Louisiana Gumbo Brick. Chock-full of spicy meats, sweet seafood, and tender veggies in a flavorful broth, this gumbo is the ultimate Louisiana comfort food. The segment for Mee-ma's Louisiana Gumbo Brick started with their audition tape. The tape showed them in a small one bedroom apartment.
