Side Pannel
Chicken-Shrimp Gumbo
Ingredients List
- 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
Directions
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
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
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