Nana's Chicken Seafood Gumbo Courtesy the Neelys |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Add the celery, onion, green bell pepper and garlic and saute until tender.
3. Whisk in chicken stock, add the ketchup, chopped tomato, and okra.
4. Let simmer for 2 1/2 hours.
5. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer.
6. Add lemon juice, hot sauce and Worcestershire.
7. Serve over rice.
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