Shrimp-Crab Gumbo

From The Coastal Living Cookbook 2004

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

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

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.