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Jean Lafitte's Bayou Gumbo

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“This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree!”
READY IN:
1hr 45mins
SERVES:
20
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat from chicken breast.
  2. Place in a sauce pan with water and cover.
  3. Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
  4. Chop meat and set aside.
  5. Saute onion, green pepper and garlic with 1 tsp water.
  6. Add flour and cook for one minute, stirring constantly.
  7. Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
  8. Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.

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