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8 - 10 quart stockpot needed. Heat oil over medium heat. 5 - 8 minutes. Stir in flour with wooden spoon to form the roux. This could take up to 30 minutes. Constantly stir until its a deep milk chocolate color.
Add the onions / bell peppers / celery to the roux. Stir for 5 minutes. Add garlic and stir in.
Pour in beer and shrimp stock into pot.
Add in all spices and bring to a boil
Add in all seafood and sausage and bring back to a boil. Once boiling bring down to a simmer for 1 hour. Let sit for 2 hours before serving.
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