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How to make authentic Louisiana Gumbo. The official dish of Louisiana, gumbo is a hotly contested specialty in the southern part of the state, a staple of Cajun and Creole cuisine for generations. On today's show we will be making Gumbo in the Instant Pot and the Slow Cooker.
MoMo Dean's Louisiana Gumbo cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the MoMo Dean's Louisiana Gumbo dishes that you simply make.
Alright, don’t linger, let’s plan this momo dean's louisiana gumbo formula with 18 components which are surely easy to receive, and we have to process them at the very least through 9 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients - MoMo Dean's Louisiana Gumbo:
- Prepare 5 each - Chicken legs and thighs
- Prepare 4 lb Shrimp (Ideally mix of large and small)
- Provide 8 each Chicken Sausage (slice up into small pieces)
- Require 2 lb for Blue crab (optional)
- You need 1 bunch - Celery (chop up into small pieces)
- Take 1 Onion (chop up in small pieces)
- Provide 2 each Bell Peppers (chop up into small pieces)
- Prepare 1 1/3 cup for Vegetable Oil
- Require 2 cup Flour
- Need - Old Bay Seasoning
- Need - Season Salt
- Prepare - Garlic Powder
- Make ready for Garlic Salt and Pepper
- Need as needed Water
- Get 3 - Bouillon Cubes (crab flavor preferable)
- Give 4 tbsp of Minced Garlic
- Prepare 4 cup - Rice
- Give 4 dash of Gumbo File
Playlist: Professor Longhair - Mardi Gras in New Orleans Edith Butler - Coeur de Cajun T. Buckley - Twilight Diner Boswell Sisters Canal: South Louisiana Gumbo. Louisiana state and gumbo two cross stitch patterns! Depending on which Aida cloth size you are using the finished size of the product will vary.
MoMo Dean's Louisiana Gumbo how to cook:
- 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.
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. 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! All the great songs and lyrics from the "Louisiana Gumbo" album on the Web's largest and most authoritative lyrics resource.
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