Nana's Chicken Seafood Gumbo Courtesy the Neelys

Dive into the heart of Southern comfort with *Nana's Chicken Seafood Gumbo Courtesy of the Neelys*, a soul-satisfying dish brimming with bold Creole flavors. This hearty gumbo combines tender chicken thighs, smoky andouille sausage, and succulent shrimp, all simmered in a deeply flavorful roux-based broth rich with okra, aromatic vegetables, Cajun spices, and juicy tomatoes. Perfectly paired with fluffy white rice and a sprinkle of fresh green onions, this gumbo is a true celebration of Louisiana cuisine. Whether you're craving a taste of the bayou or seeking to impress guests with an authentic Southern classic, this one-pot wonder is sure to deliver. Ready in under two hours and serving six, it’s an irresistible choice for cozy family dinners or festive gatherings alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs
• 1 pound Andouille sausage, sliced
• 1 pound Medium shrimp, peeled and deveined
• 0.5 cup Canola oil
• 0.5 cup All-purpose flour
• 1 large Yellow onion, chopped
• 1 large Green bell pepper, chopped
• 3 stalks Celery stalks, chopped
• 4 cloves Garlic cloves, minced
• 2 cups Okra, sliced
• 6 cups Chicken stock
• 1 14.5-ounce can Canned diced tomatoes
• 2 leaves Bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked white rice
• 0.5 cup Green onions, chopped for garnish

Directions

Step 1

Season the chicken thighs lightly with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of canola oil over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.

Step 2

In the same pot, sauté the sliced andouille sausage until browned, about 4-5 minutes. Remove and set aside with the chicken.

Step 3

Reduce the heat to medium, then add the remaining canola oil to the pot. Slowly whisk in the flour to make a roux. Stir constantly for 15-20 minutes, or until the roux is a rich chocolate brown color.

Step 4

Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.

Step 5

Stir in the sliced okra and cook for an additional 5 minutes.

Step 6

Gradually add the chicken stock, stirring to combine with the roux. Add the diced tomatoes, bay leaves, Cajun seasoning, salt, and black pepper.

Step 7

Return the chicken and sausage to the pot. Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.

Step 8

Add the shrimp to the gumbo and simmer for an additional 10 minutes, or until the shrimp is fully cooked and pink.

Step 9

Taste and adjust seasonings as needed. Remove the bay leaves before serving.

Step 10

Serve the gumbo hot over cooked white rice and garnish with chopped green onions.

Nutrition Facts

Serving size	(5805.6g)

Amount per serving	% Daily Value*
Calories	6122.5

Total Fat 338.3g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 32.4g
Cholesterol 1906.0mg	0%
Sodium 12341.4mg	0%
Total Carbohydrate 328.4g	0%
Dietary Fiber 36.6g	0%
Total Sugars 44.0g
Protein 448.0g	0%

Vitamin D 853.1IU	0%
Calcium 1218.7mg	0%
Iron 39.2mg	0%
Potassium 7202.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 29.1%

Carbs: 21.4%