Shrimp-Crab Gumbo

• 1 12 cups vegetable oil
• 2 cups all-purpose flour
• 9 (14 ounce) cans chicken broth
• 2 12 cups chopped onions
• 1 cup chopped green onion
• 12 cup chopped celery
• 2 garlic cloves, chopped
• 1 (10 ounce) candiced tomatoes and green chilies
• 1 (8 ounce) can tomato sauce
• 3 lbs unpeeled medium raw shrimp
• 1 (16 ounce) container lump crabmeat
• 12 cup chopped fresh parsley
• 1 tablespoon file powder (optional)
• hot cooked rice or grits

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.
3. Reduce heat, and simmer, stirring occasionally, 3 hours.
4. Peel shrimp, and devein, if desired.
5. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink.
6. Stir in crabmeat and parsley.
7. Remove from heat; stir in file powder, if desired.
8. Serve over rice or grits.

vegetable oil, flour, chicken broth, onions, green onion, celery, garlic, tomatoes, tomato sauce, shrimp, lump crabmeat, parsley, file powder, rice

Taken from www.food.com/recipe/shrimp-crab-gumbo-484244 (may not work)