10 ounce canned tomatoes diced with green chiles canned
0.5 cup celery chopped
14.5 ounce chicken broth canned
10 servings rice hot cooked
2 cups flour all-purpose
0.5 cup parsley fresh chopped
2 garlic cloves chopped
1 cup green onions chopped
16 ounce lump crab meat
2.5 cups onion chopped
3 pounds shrimp fresh unpeeled
1.5 cups vegetable oil
Equipment
whisk
pot
Directions
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.
