| 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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