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

Before you jump to MoMo Dean's Louisiana Gumbo recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to momo dean's louisiana gumbo recipe. To cook momo dean's louisiana gumbo you only need 18 ingredients and 9 steps. Here is how you cook it.

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

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