1 cup bacon drippings
1 cup all purpose flour
8 stalks celery, chopped
3 large yellow onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cup parsley, chopped
1 pound okra, sliced
2 tablespoons shortening
2 quarts chicken stock
2 quarts water
1/2 cup Worcestershire sauce
Tobasco sauce to taste
1/2 cup catsup
One 16 oz can whole tomatoes
2 tablespoons salt
1 large slice of ham, chopped
2 bay leaves
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 cups cooked chicken, chopped
1 to 2 pounds claw crabmeat
3 to 4 pounds shrimp
1 pint oysters, optional
Heat bacon drippings over medium heat, add flour slowly, and stir constantly until roux is a chocolate like brown. This takes a long time. Add celery, onions, green pepper, garlic, parsley, and cook 45 minutes to 1 hour stirring occasionally.
Fry okra in shortening until slightly browned. Add to first mixture and stir well for a few minutes.
Add chicken stock and water, Worcestershire sauce, Tabasco sauce, catsup, tomatoes with juice, salt, ham, bay leaves, thyme, and rosemary. Simmer 2 1/2 hours. Add chicken, crabmeat, shrimp and simmer 30 minutes more. ( If using oysters, add with seafood. ) Serve in bowls over hot rice. Well worth the time!
(From River Roads Recipes II)
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