Recipe - Combo Gumbo

3 pound Boilerfryer chicken
2 qt Water
One half cup Bacon drippings
One half cup Allpurpose flour
4 Stalks celery; chopped
2 md Onions; chopped
1 lg Green bell pepper; chopped
2 Cloves garlic; minced
One half cup Chopped fresh parsley
2 pound Shrimp
1 pound Okra; cut or sliced up
2 tablespoon Bacon drippings
4 md Tomatoes; peeled/seeded
coarsely chopped
2 tablespoon Worcestershire sauce
One fourth teaspoon Hot sauce
1 lg Bay leaf
2 teaspoon Dried whole thyme
One half teaspoon Dried whole rosemary
1 teaspoon Salt
One half teaspoon Paprika
1 Ham hocks
1 One half cup Cooked ham; cubed
4 Soft shell crabs
2 teaspoon Molasses
Juice of 1 large lemon
Hot cooked rice
Gumbo File'; (optional)

Combine chicken and water in a Dutch oven.Bring to a boil; cover and simmer
1 One half hours or until chicken is tender. Remove chicken from broth; cut into
1 inch cubes. Strain broth, reserving 6 cups. Heat One half cup of bacon
drippings in an 8 quart Dutch oven; stir in flour. Cook over Medium heat,
stirring occasionally, until roux is the color of a copper penny (1015
minutes). Add celery, onion, green pepper, garlic and parsley; cook over
Low heat for 45 minutes. (Mixture will be dry.) Peel shrimp, reserving
shells; refrigerate shrimp until needed. Combine shells nad enough water to
cover in a saucepan. Bring to a boil, and boil for 20 minutes. Strain shell
stock, reserving 2 cups. Cook orka in 2 tablespoons bacon drippings until
tender, stirring occasionally. Add okra, reserved chicken stock,shrimp
stock and next 9 ingredients to roux mixture. Bring to a boil; then reduce
heat and simmer 2 One half hours, stirring mixture occasionally. Add cooked
chicken, ham hocks and cubed ham, crabs and molasses; simmer 30 additionaly
minutes. Add shrimp, andl simmer 10 minutes longer. Stir in lemon juice.
Serve over rice. Add a small amount of file' to each serving, if desired.
Yield: 3 One half quarts. Submitted to magazine by JulieJosephs, Pensacola,
Florida MC formatting by bobbi744@sojourn.com

Recipe by: Southern Living Magazine, September 1981, p. 183

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 27, 1998