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