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Nana's Chicken Seafood Gumbo Recipe

Nana's Chicken Seafood Gumbo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 61-66 of 66

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  • on March 30, 2008

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    I watched the show yesterday for the first time and fell in love with The Neely's, even brother Tony is too cool. Anyway, I was so inspired to make this that my husband and I ran to the store to get the ingredients and made it last night. We loved it!! Followed the recipe exactly except had to use frozen okra (went to 2 stores and both did not have fresh, can you believe it?. I used Crystal hot sauce and squeezed the juice from a Meyer lemon. After pouring gumbo over some plain white rice, I shook on some more Crystal hot sauce and some file' powder. Love Love Love this!!

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  • on March 29, 2008

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    to all you northern'd how can you say what color the roux should be if you are from up north. This is a southern dish from creole cooking in new orleans. mostly it is a chocolate roux, but you can go lighter and do a peanut butter color. never ever do we do a blonde roux. so m from mn. get your facts straight before you review something you know nothing about. i made this and it tasted just like my daddy used to make.

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  • on March 29, 2008

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    This recipe is amazing and so simple... GOOD STUFF :

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  • on March 29, 2008

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    This is very similar to the way I make gumbo. I use canned tomatoes and not fresh. So sad that someone would base their review on the utensil used to eat the gumbo. By the way, there are several colors to use for the roux, copper and peanut butter, same difference. Keep up the great work Neely's.

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  • on March 29, 2008

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    sounds great guys...what does a yankee from MN know about nola gumbo. thanks.

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  • on March 29, 2008

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    You don't eat gumbo with a fork. This was the worst gumbo ever. Roux should be a copper penny color, not peanut butter color and it has more liquid than this one. Don't waste your time.

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