GUMBO

Ingredients

1 (3-pound) broiler-fryer, cut up
3 quarts water
4 tablespoons bacon fat
5 tablespoons flour
1 (14-ounce) can tomatoes, undrained
4 stalks celery, chopped
4 cloves garlic, grated
2 bell peppers, chopped
1 cup chopped onion
1 teaspoon thyme
4 cups sliced okra
1 teaspoon liquid crab boil
2 pounds raw shrimp, peeled
1 pound crab meat
1 1/2 teaspoons salt
1 teaspoon pepper
Hot cooked rice
Gumbo file’

Preparation

In a Dutch oven, cook chicken in water 1-1 1/2 hours, or until chicken is tender. Remove chicken to cool, reserving broth. Remove chicken from bone and shred; set chicken aside. In a large Dutch oven, heat bacon fat. Gradually stir in flour. Cook over medium heat, stirring almost constantly, until roux is the color of a copper penny, about 10-15 minutes. Gradually add reserved broth to roux. Add tomatoes, celery, garlic, bell peppers, onions, thyme, okra and crab boil. Cover and simmer 30 minutes. Add shrimp, crab meat, shredded chicken, salt and pepper. Cover and simmer about 15 minutes. Turn heat off and let sit 1 hour before serving. Serve over hot cooked rice, adding a small amount of gumbo file to each serving, if desired. Makes 7-8 quarts.