How to Make Perfect MoMo Dean's Louisiana Gumbo

MoMo Dean's Louisiana Gumbo. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. That choice, though, is in the eye of the beholder. Chase remembers her grandmother's blackbird gumbo, with the heads intact and bobbing around in the pot.

Food Network Magazine asked the champs of New Iberia's annual cook-off for their recipes. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. You can cook MoMo Dean's Louisiana Gumbo using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of MoMo Dean's Louisiana Gumbo

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

Deanie's Seafood is loved by locals as the "Best Seafood Restaurant" (Times Picayune) and the favorite place to find the freshest, tastiest Louisiana seafood. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. 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.

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..

MoMo's Praline Cookies are a simple, thin, elegant Vanilla Pecan cookie with a hint of cinnamon. The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. Uncover and skim any oil or foam from the surface of the gumbo. Ladle the gumbo in bowls over cooked Louisiana white rice.