Shrimp & Crab Gumbo.

Shrimp-Crab Gumbo
Southern Living, November 2003

Roux
9 (14 1/2-ounce) cans chicken broth
2 1/2 cups chopped onions
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
1 (16-ounce) package frozen sliced okra (optional)
3 pounds unpeeled, medium sized fresh shrimp
1 (16-ounce) container lump crabmeat
1/2 cup chopped fresh parsley
1 tablespoon filé powder (optional)
Hot cooked rice

Stir together first 8 ingredients and okra, if desired; 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.

Yield
1 1/4 gallons