LEXIZ  

I will post all my Granny's secret receipt's if you promise not to tell....=)

I ADDED Nana's Holiday Baked Sweets & Treats group for all of us that love to eat and of course cook. ok, I'M A HOLIDAY COOKER.....

I thought this would be a great way for all of us to share our prize winning dishes with each other.

*Check the bottom of the post for my gumbo secret*

I always look for new things to cook, so I have started everyone off with a few Creepy treats for Halloween! CHECK THE GROUPS POST FOR MORE DETAILS.

YUM ~ YUM ~ YUM

For Thanksgiving I will post my Nana's Famous Gumbo receipt straight from New Orleans, Louisiana, I guarantee it will knock your socks off....

Thanks to all that want to join and have their favorite foods reviewed. Send in your dishes and we will have a delicious time together!

As a child most of our holidays were full with this great dish!

Gumbo is a Louisiana soup or some might consider it a stew.....

Gumbo is a cuisines of many regions ~ Indian, French, Spanish, and African cultures

These regions creates my culture and and the rich, flavorful foods we have to offer.

With such a variety of flavor, seasoning and taste, this homemade Gumbo is more like

a pot of gold....Enjoy

Ingredients:

• 1 cup vegetable oil

• 1/2 cup flour

• 2 cups chopped onions

• 10 ribs celery, chopped

• 1 bell pepper diced

• 2 pounds chicken breast cut into strips and remove bone

• 10 cups chicken broth, base

• 4 large tomatoes, diced

• 2 pounds Med. Or Lg. Shrimp

• 3 pounds king crab legs and claws

• 1/2 teaspoon sugar

• 1 teaspoon chili powder

• 2 large dried bay leaves

• 1/2 cup fresh minced parsley

• 2 teaspoons dried leaf thyme

• 2 teaspoons dried leaf basil

• 2 teaspoons dried leaf oregano

• 1 teaspoon sage

• 1 teaspoon pepper

• 2 pounds scallops

• 1 quart oysters drained

• 1 pound baby shrimp

• 2 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces

• hot cooked rice

• gumbo file powder

Preparation:

In med. saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 10 minutes or until mixture turns a light red-brown. Place flour and oil mixture in a large pot and add chicken broth. Stir in all remaining ingredients except seafood and rice.

Cook your pot of rice.

Add your Seafood to the pot after your gumbo has been cooking on low for 2 hours, cook for about 15 more minutes then allow to cool down and enjoy!

Lexi