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Baby Kay's Cajun Kitchen Seafood Gumbo



  • 1 pound mixture of lump crab, crawfish tail and black tiger shrimp
  • 1/2 bunch celery, chopped
  • 4 large onions, chopped
  • 2 large bell peppers, chopped
  • 2 cups flour
  • 1 cup oil
  • 2 1/2 large cans chicken broth
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • Pinch of thyme
  • 1 cup bourbon


  1. Heat all ingredients except seafood meat and chicken broth in large pan over low heat, creating a dark brown roux.
  2. Pour in broth and bring to a boil, stirring well so mixture doesn't stick to pan.
  3. Add seafood, return to boil. Lower heat, cover, and simmer until seafood is tender.

Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona

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