Instructions: 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.

Florida

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