Name: Combo Gumbo
Ingredients: 3 lb Boiler-fryer chicken; 2 qt Water; 1/2 c Bacon drippings; 1/2 c All-purpose flour; 4 Stalks celery; chopped; 2 md Onions; chopped; 1 lg Green bell pepper; chopped; 2 Cloves garlic; minced; 1/2 c Chopped fresh parsley; 2 lb Shrimp; 1 lb Okra; sliced; 2 tb Bacon drippings; 4 md Tomatoes; peeled/seeded -coarsely chopped; 2 tb Worcestershire sauce; 1/4 ts Hot sauce; 1 lg Bay leaf; 2 ts Dried whole thyme; 1/2 ts Dried whole rosemary; 1 ts Salt; 1/2 ts Paprika; 1 Ham hocks; 1 1/2 c Cooked ham; cubed; 4 Soft shell crabs; 2 ts Molasses; Juice of 1 large lemon; Hot cooked rice; Gumbo File'; (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Bobbie’s no, Chicken, Crabs, Ham, Main dishes	12	Servings

INGREDIENTS

3	lb	Boiler-fryer chicken
2	qt	Water
1/2	c	Bacon drippings
1/2	c	All-purpose flour
4		Stalks celery; chopped
2	md	Onions; chopped
1	lg	Green bell pepper; chopped
2		Cloves garlic; minced
1/2	c	Chopped fresh parsley
2	lb	Shrimp
1	lb	Okra; sliced
2	tb	Bacon drippings
4	md	Tomatoes; peeled/seeded -coarsely chopped
2	tb	Worcestershire sauce
1/4	ts	Hot sauce
1	lg	Bay leaf
2	ts	Dried whole thyme
1/2	ts	Dried whole rosemary
1	ts	Salt
1/2	ts	Paprika
1		Ham hocks
1 1/2	c	Cooked ham; cubed
4		Soft shell crabs
2	ts	Molasses
		Juice of 1 large lemon
		Hot cooked rice
		Gumbo File'; (optional)

INSTRUCTIONS

Combine chicken and water in a Dutch oven.Bring to a boil; cover and simmer
1 1/2 hours or until chicken is tender. Remove chicken from broth; cut into
1 inch cubes. Strain broth, reserving 6 cups. Heat 1/2 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 1/2 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 1/2 quarts. Submitted to magazine by JulieJosephs, Pensacola,
Florida MC formatting by bobbi744@sojourn.com
Recipe by: Southern Living Magazine, September 1981, p. 183
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 27, 1998

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