In a large pot, heat the hen broth. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the broth and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and shrimp plus okra, rotel and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/seafood-gumbo-recipe.html?oc=linkback