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2 lb. peeled and deveined
1/2 pt. oysters
1 c. chopped celery
2 c. chopped onions
gumbo filet
1/2 tsp. parsley
1/2 lb. filed fish
1/2 c. flour
4 cloves minced garlic
1 gal. water
1/2 c. oil

Make roux with the oil and flour called for. Add onions
and celery to roux. Cook until onions are wilted, then add
water and garlic. Cook in heavy uncovered pot over medium
heat. Add shrimp, parsley and fish to mixture. Cook another
10 to 15 minutes, then add oysters to the gumbo, then let come
to a boil. Serve in soup plates over cooked rice.

1 c. cooking oil
1 c. flour
Put oil in heavy pot over medium heat. When oil is hot,
add flour gradually. Lower heat. It is very important that
you keep stirring constantly. After flour has been combined
with the oil, turn fire down very low and cook until golden
brown, stirring constantly. When roux is a golden brown, pour
into another pot so it won't turn dark. When making roux for
gumbo, use 1 1/2 cups of oil and 1 1/2 cups flour. Always pour
off excess oil so gumbo will not be too rich.

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