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B. J. Duckwater's Seafood Gumbo




  1. Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.
  2. Heat oil until smoking. Add flour and cook until dark brown.
  3. Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces Add to hot roux. Cook to sauté vegetables.
  4. Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and sautéed vegetables. Bring to a boil.
  5. Add remaining ingredients. Bring to a boil.
  6. Add gumbo file to finished gumbo.
  7. Serve over rice.

Yield: 1 1/2 gallons; 12 servings

Posted by LladyRusty at Recipe Goldmine - April 26, 2001.

Source: Chef Anthony Redfield - B. J. Duckwater's, Pensacola, FL


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