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"I live in Louisiana, and I guess this is a good recipe for someone not living in Louisiana. Here we always start with a roux. The roux needs to get to a good caramel color and then you sauté your veggies in the roux. The. Add the stock to thin out the roux and then the seafood. Also many people here add oysters in their gumbo. I personally do not"
"I live in Louisiana, and I guess this is a good recipe for someone not living in Louisiana. Here we always start with a roux. The roux needs to get to a good caramel color and then you sauté your veggies in the roux. The. Add the stock to thin out the roux and then the seafood. Also many people here add oysters in their gumbo. I personally do not "
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