Shrimp-Crab Gumbo

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

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.