|Stewing chicken||5 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Uncooked shrimp||1⁄2 Pound|
|Diced okra||2 Cup (32 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped scallions||1⁄2 Cup (8 tbs)|
Season chicken with salt and pepper.
Heat butter or margarine in a large skillet and fry chicken until golden brown.
Remove chicken to a heavy kettle or Dutch oven.
Add flour to fat in skillet and cook until lightly brown.
Add onion and garlic clove; simmer until onion is transparent.
Pour contents of skillet into kettle with chicken; pour in 1 quart of the water slowly; cover and simmer 1 hour or until chicken is almost tender.
Add shrimp, okra, and 3 or 4 quarts water; simmer 20 minutes longer.
Add parsley, celery, scallions, and thyme, and simmer 15 minutes longer.
Ladle over cooked rice on 8 plates.
Serving size: Complete recipe
Calories 5949 Calories from Fat 3121
% Daily Value*
Total Fat 348 g536.1%
Saturated Fat 130.7 g653.6%
Trans Fat 0 g
Cholesterol 2106.1 mg702%
Sodium 7780.1 mg324.2%
Total Carbohydrates 152 g50.6%
Dietary Fiber 27.9 g111.7%
Sugars 26.1 g
Protein 532 g1064.7%
Vitamin A 187.3% Vitamin C 285.1%
Calcium 99% Iron 191.3%
*Based on a 2000 Calorie diet