Peel shrimp; devein, if desired.

Melt butter with oil in a large Dutch oven over medium-high heat; stir in

flour, and cook, stirring constantly, 5 minutes or until caramel colored.

Add chopped onion, green pepper, and celery; cook, stirring constantly, 4

minutes or until vegetables are tender. Add minced garlic, and saute 1

minute.

Stir in chicken broth, white wine, and next 6 ingredients, and cook,

stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and

simmer, stirring occasionally, 5 minutes or until shrimp are pink.

Stir in crabmeat; cook, stirring often, until thoroughly heated. Serve

over hot cooked rice in individual bowls. Garnish with parsley if

desired.