Shrimp-Crab Gumbo

Recipe from

Southern Living


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


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.