Combo Gumbo
Source of Recipe
Grandma Scott
Recipe Introduction
Here's a real gumbo that will please the entire family. A real taste treat that everyone will love.
List of Ingredients
1 (3 lb.) Broiler-Fryer
2 Quarts Water
1/2 Cup Bacon Drippings
1/2 Cup All Purpose Flour
4 Stalks Celery, Chopped
2 Medium Onions, Chopped
1 Large Green Pepper, Chopped
2 Cloves Garlic, Minced
1/2 Cup Chopped Fresh Parsley
2 Pounds Shrimp
4 Medium Tomatoes, Peeled, Seeded & Coarsely Chopped
2 Tablespoons Worcestershire Sauce
1/4 Teaspoon Hot Sauce
1 Large Bay Leaf
2 Teaspoons Dried Whole Thyme
1/2 Teaspoon Dried Whole Rosemary
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Paprika
1 Ham Hock
1 1/2 Cups Cubed Cooked ham
4 Soft Shell Crabs
2 Teaspoons Molasses
Juice Of 1 Large Lemon
Hot Cooked Rice Recipe
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 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 to 15 minutes). Add celery, onion, green pepper, garlic, and parsley; cook over low heat 45 minutes (mixture will be dry). Peel shrimp, reserving shells; refridgerate shrimp until needed. Combine shells and enough water to cover in a saucepan, bring to a boil and boil 20 minutes. Strain shell stock, reserving 2 cups. Add 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 hock, cubed ham, crabs, and molasses; simmer 30 additional minutes. Add shrimp and simmer 10 minutes longer. Stir in lemon juice. Serve over rice. Makes 3 1/2 quarts.
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