Best 3 Nanas Chicken Seafood Gumbo Courtesy The Neelys Recipes

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Calling all seafood lovers! Get ready to embark on a culinary journey with our tantalizing Nanas Chicken Seafood Gumbo, a symphony of flavors that will leave your taste buds dancing. Originating from the vibrant city of New Orleans, this classic Creole dish is a true testament to the rich culinary heritage of the American South.

Our recipe collection features two delectable variations – the traditional Nanas Chicken Seafood Gumbo and a vegetarian-friendly version, the Vegetable Seafood Gumbo. Both dishes boast a symphony of flavors and textures, with a rich, savory broth that’s bursting with the essence of the sea. Plump shrimp, tender chicken, and an array of vegetables come together in a harmonious blend, creating a hearty and satisfying meal that’s perfect for any occasion.

Whether you’re a seafood enthusiast or a vegetarian seeking a flavorful treat, our Nanas Chicken Seafood Gumbo and Vegetable Seafood Gumbo recipes will delight your senses. So, gather your ingredients, prepare your taste buds, and let's dive into the vibrant world of Creole cuisine!

Here are our top 3 tried and tested recipes!

CHICKEN AND SEAFOOD GUMBO



Chicken and Seafood Gumbo image

Provided by Danny Boome

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 28

1/2 cup vegetable oil
1/2 all-purpose flour
3 stalks celery, diced
1 medium onion, finely diced
1 green pepper, cored, seeded and diced
2 tablespoons bourbon
6 cups lower-sodium chicken broth
One 14.5-ounce can diced tomatoes
2 pounds chicken thighs and leg, boneless, skinless, cut into 1-inch pieces
2 cups sliced okra
2 bay leaves
1 tablespoon Hot Sauce, recipe follows
1 teaspoon salt
1/4 teaspoon pepper
1 pound (16- to 20-count) shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked White Rice, recipe follows
5 red Fresno chiles
5 jalepenos
Half 14.5-ounce can diced tomatoes
1/4 cup apple cider vinegar
2 cloves garlic
1/2 teaspoon sugar
Salt
Water, if necessary
2 cups long-grain rice
4 cups chicken stock
1 1/2 teaspoons salt

Steps:

  • Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
  • When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
  • Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
  • Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
  • In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.

NANA'S CHICKEN SEAFOOD GUMBO COURTESY THE NEELYS



Nana's Chicken Seafood Gumbo Courtesy the Neelys image

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.

Provided by Luvs 2 Cook

Categories     Gumbo

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 864.1, Fat 39.4, SaturatedFat 6.4, Cholesterol 299.5, Sodium 1501.6, Carbohydrate 52.7, Fiber 6.9, Sugar 16.9, Protein 75

PERFECT RICE COURTESY THE NEELYS



Perfect Rice Courtesy the Neelys image

Show: Down Home with the NeelysEpisode: Pass It On This rice goes perfect with their Chicken Seafood Gumbo. I plan to use brown rice and low sodium chicken broth to be healthier.

Provided by Luvs 2 Cook

Categories     Long Grain Rice

Time 25m

Yield 3-5 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
salt & freshly ground black pepper
2 1/2 cups chicken broth or 2 1/2 cups water, warmed
1 garlic clove, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped fresh parsley leaves, for garnish

Steps:

  • Melt butter in a 2-quart saucepan over medium heat.
  • Add shallot and saute until tender.
  • Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock.
  • Add the smashed garlic and sprigs of thyme.
  • Cover with a tight fitting lid.
  • Cook for 15 to 17 minutes.
  • Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

Nutrition Facts : Calories 444.2, Fat 9.4, SaturatedFat 5.3, Cholesterol 20.4, Sodium 696.8, Carbohydrate 76.2, Fiber 1.3, Sugar 0.7, Protein 11

Tips:

  • Use a variety of seafood. This will give your gumbo a more complex flavor. Some good options include shrimp, crab, crawfish, and oysters.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Make sure the roux is cooked properly. The roux is the base of the gumbo, so it's important to cook it until it is a dark chocolate color. This will give the gumbo a rich, flavorful broth.
  • Add the vegetables at the end of the cooking process. This will help them retain their flavor and texture.
  • Season to taste. Gumbo is a versatile dish, so you can adjust the seasonings to your liking. Some common seasonings include salt, pepper, cayenne pepper, and paprika.

Conclusion:

Chicken and seafood gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken and seafood. With a few simple ingredients and a little bit of time, you can make a delicious gumbo that your family and friends will love.

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