Seafood Gumbo

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This was wonderful and easy too! The best we've ever had -- but not cheap by any means! recipe source: local newspaper which adapted the recipe from room in the bowl

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Steps

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Heat oil in large skillet or pot over medium high heat.

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Stir in flour.

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Cooking until smooth and darkened to the color of a penny).

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Stir in next 11 ingredients and cook until vegetables are tender.

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Remove from heat and let cook for at least 30 minutes -- i did this part way ahead so mine cooled for over an hour.

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In a large soup pot bring chicken broth , clam juice and reserved shrimp shells to a boil and then cook for 10 minutes or so.

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Remove shells and discard.

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Stir in vegetable mixture into broth and cook until thickened over medium heat.

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Stir in tomatoes , seafood and simmer 20-30 minutes -- but this can be kept warm over very low heat.

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Serve over rice and sprinkle with green onions , if desired.

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Ingredients

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vegetable oil, flour, dried thyme, dried basil, bay leaf, salt, cayenne pepper, black pepper, celery, bell pepper, onion, okra, garlic cloves, chicken broth, clam juice, medium shrimp, tomatoes, oysters, crabmeat, crawfish tail meat, rice, green onions