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Before you jump to MoMo Dean's Louisiana Gumbo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.
Why don’t we begin with something not that hard, changing the actual light bulbs. This will probably go outside of the kitchen, but that is okay. Compact fluorescent lightbulbs are usually energy-savers, and you should use them rather than incandescent lights. They cost a little bit more at first, but they last ten times longer, and use less electricity. Changing the light bulbs would keep a lot of bulbs out of the landfills, and that’s good. You also have to acquire the practice of turning off the lights when there is nobody in a area. In the kitchen is where you’ll usually discover members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not restricted to the kitchen, it takes place in other parts of the house also. Try keeping the lights off unless you absolutely need them, and notice how much electricity you can save.
The kitchen alone gives you many small means by which energy and money can be saved. Green living is something we can all do, without difficulty. It’s concerning being sensible, more often than not.
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 need 18 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook MoMo Dean's Louisiana Gumbo:
- You need 5 each Chicken legs and thighs
- Provide 4 lb Shrimp (Ideally mix of large and small)
- Prepare 8 each Chicken Sausage (slice up into small pieces)
- You need 2 lb Blue crab (optional)
- Get 1 bunch Celery (chop up into small pieces)
- Use 1 Onion (chop up in small pieces)
- Take 2 each Bell Peppers (chop up into small pieces)
- Provide 1 1/3 cup Vegetable Oil
- You need 2 cup Flour
- Prepare Old Bay Seasoning
- Take Season Salt
- Take Garlic Powder
- Get Garlic Salt and Pepper
- Take as needed Water
- Use 3 Bouillon Cubes (crab flavor preferable)
- Take 4 tbsp Minced Garlic
- Provide 4 cup Rice
- You need 4 dash Gumbo File
Instructions to make 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. 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.
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