Combo gumbo
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boiler-fryer chicken |
| 2 | quarts | Water |
| ½ | cup | Bacon drippings |
| ½ | cup | All-purpose flour |
| 4 | Stalks celery; chopped | |
| 2 | mediums | Onions; chopped |
| 1 | large | Green bell pepper; chopped |
| 2 | Cloves garlic; minced | |
| ½ | cup | Chopped fresh parsley |
| 2 | pounds | Shrimp |
| 1 | pounds | Okra; sliced |
| 2 | tablespoons | Bacon drippings |
| 4 | mediums | Tomatoes; peeled/seeded -coarsely chopped |
| 2 | tablespoons | Worcestershire sauce |
| ¼ | teaspoon | Hot sauce |
| 1 | large | Bay leaf |
| 2 | teaspoons | Dried whole thyme |
| ½ | teaspoon | Dried whole rosemary |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| 1 | Ham hocks | |
| 1½ | cup | Cooked ham; cubed |
| 4 | Soft shell crabs | |
| 2 | teaspoons | Molasses |
| Juice of 1 large lemon | ||
| Hot cooked rice | ||
| Gumbo File'; (optional) | ||
Directions
Combine chicken and water in a Dutch oven.Bring to a boil; cover and simmer 1½ hours or until chicken is tender. Remove chicken from broth; cut into 1 inch cubes. Strain broth, reserving 6 cups. Heat ½ 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 (10-15 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 ½ 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 ½ quarts. Submitted to magazine by JulieJosephs, Pensacola, Florida MC formatting by bobbi744@...
Recipe by: Southern Living Magazine, September 1981, p. 183 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 27, 1998