Seafood Gumbo

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1 batch of light roux, recipe follows

3 quarts of seafood stock

1 pound - 35 count shrimp, peeled and deveined

1 pound lump crabmeat

2 dozen shucked oysters , liquid reserved

1 pound crab claw meat

2 cups chopped onions

1 cup chopped celery

1 cup chopped green peppers

1 cup chopped green onions

1 /2 cup chopped parsley

Salt, pepper, and cayenne pepper to taste

2 cups steamed rice

File powder to taste


Recipe courtesy of Emeril Lagasse

1 cup flour

1 cup vegetable oil

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