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 email@example.com Recipe by: Southern Living Magazine, September 1981, p. 183 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 12|
|Calories from Fat: 482 (48%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 381mg||117 %|
|Sodium 3153.3mg||109 %|
|Potassium 2151.4mg||57 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 15.1g|
|Protein 105.1g||150 %|
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Calories per serving: 1001
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