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Food & Drink
1-whole Bell Pepper chopped
1-whole Onion chopped
3-chopped Green Onions
3-4 chopped Garlic cloves
4-chopped Celery Stalks
Pinch: red pepper/cayenne; Salt, Black &/or White Pepper, oregano, thyme
1-Can of Lump Crab
3-4 Blue Crabs
Heat the oil add and fry sausage, remove sausage. Combine the flour in the oil for roux (stir until it is reddish in color).
Add onions, bell peppers, parsley, garlic and celery, fry then add sausage. Season as you would like with seasonings desired (see list).
Add stock and gumbo crabs and bring to a boil. slowly in the roux and seasoning. (If you can't make the roux the color of the stew to a nice brown you may add a tablespoon of Kitchen Bouquet) Allow to cook on med high heat for approx 30-45 min. Add crab meat and simmer for 15min. Serve over rice in gumbo bowls and enjoy. Add a little fresh file' at the table to make it just right!