Title: Combo gumbo
 Categories: Bobbie's no, Chicken, Crabs, Ham, Main dishes
      Yield: 12 Servings
 
      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
  bobbi744@sojourn.com
  
  Recipe