Combo Gumbo

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Title: Combo Gumbo
Yield: 12 Servings
Categories: Chicken, Crabs, Ham, Main Dishes


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)

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

Recipe by: Southern Living Magazine, September 1981, p. 183

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 27, 1998