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Gumbo à la Creole

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Description Edit

Makes 12 servings

Ingredients Edit

Directions Edit

  1. Sauté onion in oil until well browned.
  2. Add flour and cook, stirring constantly, until a deep brown color is obtained.
  3. Stir in fish stock, tomatoes, liquid from oysters, okra, salt, lemon pepper, black pepper, red pepper and bouquet garni.
  4. Cook, uncovered, about 30 minutes.
  5. Add fish, shrimp, crab fingers and oysters.
  6. Continue cooking about 10 minutes or until shrimp turn pink and oysters begin to curl.
  7. Remove bouquet garni.
  8. Just before serving, add gumbo file.
  9. Never let gumbo boil after file is added.
  10. Serve in shallow bowls with rice.

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