Recipe from
More from Southern Living
Ingredients
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
Preparation
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).
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 filé powder, if desired. Serve over hot cooked rice.
Note:
January 1998
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