Nana's Chicken Seafood Gumbo Courtesy the Neelys Recipe #332002
Show: Down Home with the NeelysEpisode: Pass It On
I saw this today and it looked YUMMY! I plan to try it this week. I think I'll add more garlic and a few re pepper flakes. I also don't see why frozen cut okra or canned fire roasted tomatoes can't be used. I will also use low sodium chicken stock to cut the sodium.
by Luvs 2 Cook
3¼ hours | 20 min prep
SERVES 4 -6
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 celery, chopped
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves
- 8 cups chicken stock
- 1/4 cup ketchup
- 2 large tomatoes, diced
- 1 lb sliced okra
- 1 cup chopped cooked chicken
- 1 lb lump crabmeat
- 1 lb large shrimp
- 1/2 lemon, juiced
- 1 dash hot sauce (recommended ( Tabasco)
- 1 dash worcestershire sauce
- In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter.
- Add the celery, onion, green bell pepper and garlic and saute until tender.
- Whisk in chicken stock, add the ketchup, chopped tomato, and okra.
- Let simmer for 2 1/2 hours.
- About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer.
- Add lemon juice, hot sauce and Worcestershire.
- Serve over rice.
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5 stars