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    • 1 cup all purpose flour
    • 1 cup vegetable oil
    • 1 pound Andouille sausage, cut into ¼” thick slices
    • 2 cups country ham, cut into small pieces
    • 4 cups chopped sweet onions (Vidalia), about 2 or 3 large
    • 2 1/2 cups chopped celery
    • ¼ cup parsley, chopped with scissors
    • 4-5 large cloves of garlic, smashed with a meat pounder
    • 8 cups of chicken stock
    • 2 (28 oz) cans diced tomatoes, undrained
    • 2 (16 oz) packages of frozen sliced okra, thawed
    • 4 bay leaves
    • 3 tablespoons of Dat’l hot sauce
    • 3 teaspoons Creole seasoning
    • 1 teaspoon herbs de provence
    • 2 pounds medium fresh shrimp, peeled and deveined
    • 1 pound can refrigerated crabmeat, picked free of all shell
    • 1 pound firm white fish fillets, cut into 1-inch cubes
    • Hot cooked popcorn rice


  1. In a large cast-iron skillet or heavy Dutch oven, combine flour and oil. Cook over medium heat, whisking constantly, until roux is chocolate colored (this will take approximately 18 to 20 minutes – stick with it – it will be worth it). While roux is cooking, make popcorn rice. Stir in sausage, onion, celery, parsley, and garlic; cook for 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven if you started in a cast iron pan.
  2. Stir in chicken stock and tomatoes, okra, bay leaves, dat’l, Creole seasoning, and herbs and bring to a boil. Reduce heat and simmer, uncovered for 1 hour, stirring occasionally.
  3. Add shrimp, crabmeat and fish. Bring to a boil, reduce heat and simmer, uncovered for 10 minutes or until seafood is done. Remove and discard bay leaves. Serve gumbo over hot rice.


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