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Combine all the ingredients for the creole spice mix. Mix in a screw-top jar. Cover, shake well, and set aside. Combine onion, green pepper, celery, garlic, and 4 Tbsp of chicken
broth in a large saucepan. Cover and bring to a boil over high heat. As soon as the boil is reached, lower the heat to medium and simmer, covered, until the vegetables are tender, about 6 to 7 minutes.
Stir in the tomatoes, okra, the remaining chicken broth, clam broth, tomato paste, chives, and creole spice mix. Cover and reduce heat to medium-low so the liquid just simmers. Simmer 20 to 25 minutes,
stirring occasionally. Uncover the pan, add shrimp and king crab. Cook over medium heat just until shrimp are pink, about 2 minutes. Remove the pan from the heat and stir in the file powder. Let gumbo
stand, covered, 2 to 3 minutes before serving over white rice. Serves 6.
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