Gumbo Recipe

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Ingredients

• 3/4 cup vegetable oil

Directions
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1. Heat the oil and in a large cast-iron Dutch oven or stock pot over medium heat. Add the flour and stirring constantly with a large wooden spoon, cook to make a dark brown roux, the color of chocolate, about 30 to 40 minutes.
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2. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the beer, stir to blend, and cook for 1 minute. Add the stock and mix to blend with the roux.
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3. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 10 minutes.
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4. Add the oysters, crawfish, green onions, and parsley and cook until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat and discard the bay leaves.
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5. To serve, spoon rice into the center of the serving bowls and top with the gumbo. Serve with the file powder passed at the table for guests to thicken the gumbo to their personal taste.
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Yield: 6 to 8 servings
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• 3/4 cup all-purpose flour
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• 2 cups chopped onions
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• 1 cup chopped bell peppers
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• 1 cup chopped celery
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• 2 teaspoons salt
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• 1 teaspoon cayenne
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• 3 bay leaves
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• 1 tablespoon minced garlic
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• 1 bottle amber or dark lager beer
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• 8 cups shrimp stock, at room temperature
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• 6 gumbo crabs, broken in half (optional)
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• 1 pound medium shrimp, peeled and deveined
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• 1 pound lump crabmeat, picked over for shells and cartilage
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• 2 dozen oysters, shucked, with their liquor
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• 1/2 pound cooked crawfish tails
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• 1/4 cup chopped green onions
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• 1/4 cup chopped parsley
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• 3 cups cooked white long-grain rice
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• Filé powder, to pass tableside (the spice, pronounced Fee-lay is made of powdered sassafras leaves)
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