5 lb. hen
1 med. green pepper, chopped
3 bay leaves
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 bunch green onions, chopped
1/2 c. celery, chopped
1 1/2 lbs. okra, cut into pieces
2 (15 oz.) cans tomatoes, undrained
1 tbsp. sugar
1/2 tbsp. thyme
Parsley leaves
1 med. onion, chopped
3 tbsp. bacon fat
1 tsp. garlic salt
6 oz. can tomato paste
1 tsp. pepper
1 tbsp. paprika
3 lbs. shrimp, raw, peeled, deveined

Boil hen; debone chicken and save broth (2-3 quarts will be needed). Heat bacon fat in large Dutch oven; add celery, onions, green pepper and okra, sauteing until tender. Add broth, garlic salt, bay leaves, tomatoes, tomato paste, salt, pepper, Worcestershire sauce, sugar, paprika and thyme. Simmer for 3 hours; add chicken and shrimp and simmer for 30 more minutes. Green onion and parsley leaves may now be added. Serve over rice if desired.