| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 12 | Servings |
INGREDIENTS
| 5 | lb | Chicken; cut up |
| 3 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1/2 | c | Flour |
| 1 | c | Chopped onion |
| 1 | Clove garlic; crushed | |
| 2 | c | Water |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Lemon juice |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Powdered thyme |
| 2 | lb | Cooked shrimp |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green onion |
| 1 | ts | Gumbo file powder |
| 1/2 | c | Parsley; chopped |
INSTRUCTIONS
Sprinkle chicken with 1-1/2 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 1-1/2 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, http://www.erols.com/hosey.
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