INGREDIENTS

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

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”