Chicken-shrimp gumbo

Yield: 12 Servings

Measure Ingredient
5 pounds Chicken; cut up
3½ teaspoon Salt
½ cup Shortening
½ cup Flour
1 cup Chopped onion
1 \N Clove garlic; crushed
2 cups Water
2 tablespoons Worcestershire sauce
1 tablespoon Lemon juice
½ teaspoon Black pepper
½ teaspoon Powdered thyme
2 pounds Cooked shrimp
½ cup Chopped celery
½ cup Chopped green onion
1 teaspoon Gumbo file powder
½ cup Parsley; chopped

Sprinkle chicken with 1-½ tsp salt. Melt shortening in large pot (6-qt Dutch oven). Add chicken pieces & borwn on all sides. Remove chicken & set aside. Stir flour into hot fat in which chicken was browned. Stir constangly & keep heat low until flour is golden brown. Add onion & garlic.

Stir until clear. Stir in water. Add chicken, Worcestershire sauce, 2 tsp salt, lemon juice, black pepper & thyme. Cook 1-½ hours or until chicken is tender. Add shrimp, celery & green onion. Cook 30 minutes longer. Remove chicken & add file powder; stir. Pour liquid over chicken. Serve with rice & top with chopped parsley.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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