Shrimp-Crab Gumbo

Name: Shrimp-Crab Gumbo
Prep time: 30 min
Cook time: 3 h 45 min
Total time: 4 h 15 min
Yield: 20 cups, 8-10 serving(s)
Ingredients: 1 1/2 cups vegetable oil; 2 cups all-purpose flour; 9 (14 ounce) cans chicken broth; 2 1/2 cups chopped onions; 1 cup chopped green onion; 1/2 cup chopped celery; 2 garlic cloves, chopped; 1 (10 ounce) can diced tomatoes and green chilies; 1 (8 ounce) can tomato sauce; 3 lbs unpeeled medium raw shrimp; 1 (16 ounce) container lump crabmeat; 1/2 cup chopped fresh parsley; 1 tablespoon file powder (optional); hot cooked rice or grits

Submitted by Diane C 2

"From The Coastal Living Cookbook 2004"

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Ready In:: 4hrs 15mins
Ingredients:: 14
Yields:: 20 cups
Serves:: 8-10

ingredients

1 ¹⁄₂ cups vegetable oil
2 cups all-purpose flour
9 (14 ounce) cans chicken broth
2 ¹⁄₂ cups chopped onions
1 cup chopped green onion
¹⁄₂ cup chopped celery
2 garlic cloves, chopped
1 (10 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce
3 lbs unpeeled medium raw shrimp
1 (16 ounce) container lump crabmeat
¹⁄₂ cup chopped fresh parsley
1 tablespoon file powder (optional)
hot cooked rice or grits

directions

Heat oil in a large stockpot over medium heat; gradually whisk in flour, and cook, whisking constantly, until roux is a dark mahogany color (about 30 minutes).
Stir in chicken broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.
Peel shrimp, and devein, if desired. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in file powder, if desired. Serve over rice or grits.