Title: Chicken-shrimp gumbo
 Categories: Soup
      Yield: 12 Servings
 
      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
 
  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
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,