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Shrimp-Crab Gumbo

Yield 1 1/4 gallons


  • 1 1/2 cups vegetable oil
  • 2 cups all-purpose flour
  • 9 (14 1/2-ounce) cans chicken broth
  • 2 1/2 cups chopped onion
  • 1 cup chopped green onions
  • 1/2 cup chopped celery
  • 2 garlic cloves, chopped
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (8-ounce) can tomato sauce
  • 3 pounds unpeeled, medium-size fresh shrimp
  • 1 (16-ounce) container lump crabmeat
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon filé powder (optional)
  • Hot cooked rice

How to Make It

  1. Heat oil in a large stockpot over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark mahogany (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 filé powder, if desired. Serve over hot cooked rice.