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“From The Coastal Living Cookbook 2004”
READY IN:
4hrs 15mins
SERVES:
8-10
YIELD:
20 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Stir in chicken broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.
  3. 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.

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