Nanas Chicken Seafood Gumbo Courtesy The Neelys

NANA'S CHICKEN SEAFOOD GUMBO COURTESY THE NEELYS

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.

NEELYS' BARBEQUE NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

PERFECT RICE COURTESY THE NEELYS

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.

CHICKEN & SEAFOOD GUMBO

Steps:

• Boil chicken until done.
• Remove from bone and shred.
• In a large stock pot over LOW heat, combine oil and flour and slowly brown your roux.
• This will take some time.
• You want your roux to be a DARK brown color.
• Keep stirring.
• Add onions, peppers, and celery.
• You may need to add some broth aid in cooking the vegetables depending on how thick the roux is.
• Cook for 10 minutes.
• Keep stirring.
• Add 2 quarts chicken broth to roux.
• Stir to combine.
• Add shredded chicken, shrimp, sausage and seasonings.
• Cover and simmer a slow boil for 30 minutes.
• Serve over rice.