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Cajun Seafood Gumbo

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“This is my MIL's best gumbo recipe! Not watery, not spicy - just right!”
1hr 30mins

Ingredients Nutrition


  1. TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
  2. Start with plenty of water because you need to end up with enough for 10 cups.
  3. Make roux.
  4. This is done by browning flour and lard/oil stirring frequently until DARK brown.
  5. Add chopped vegetables and sauté.
  6. Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
  7. Add bay leaves and seasonings and peeled tomatoes.
  8. Sauté okra then add to pot (until no longer stringy).
  9. Add sausages to pot.
  10. Simmer on low for 25-30 minutes.
  11. Add shrimp, crab and oysters.
  12. Turn fire up.
  13. Cook 5 minutes and stir often.
  14. Remove from heat, cover and let sit for 20 minutes.
  15. Serve over rice.

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