|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.