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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 12 |
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From The Coastal Living Cookbook 2004 Ingredients:
1 1/2 cups vegetable oil |
2 cups all-purpose flour |
9 (14 ounce) cans chicken broth |
2 1/2 cups chopped onions |
1 cup chopped green onion |
1/2 cup chopped celery |
2 garlic cloves, chopped |
1 (10 ounce) can diced tomatoes and green chilies |
1 (8 ounce) can tomato sauce |
3 lbs unpeeled medium raw shrimp |
1 (16 ounce) container lump crabmeat |
1/2 cup chopped fresh parsley |
1 tablespoon file powder (optional) |
hot cooked rice or grits |
Directions:
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. 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 file powder, if desired. Serve over rice or grits.
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