ROUX - In a large pot brown 1 cup sifted flour in 1 cup bacon grease to a deep, rich brown.
Add: celery, green pepper, onions, and garlic to the roux and cook, stirring continually, for about 45 minutes or until vegetables are tender. In the meantime saute about 1 lb. chicken parts, add 2 quarts of water and boil until tender. Remove chicken from broth and cool. Add broth to roux and vegetables. Simmer slowly. Bone chicken and chop fine. Save until adding seafood. Add 2 16-oz. of mashed tomatos and 1 lb. of cut okra.
ADD: 2 more qts. of water, tabasco to taste, salt, ham (chopped), worchester, ketchup, bay leaves, and thyme. Simmer 3-4 hours. Add crab meat, shrimp, and chopped chicken. Cook 30 minutes. |