If roux is hot, dissolve in cold water. Boil for approximately 1/2 hour and then add onions, celery, parsley and bell pepper and boil for an additional 1/2 hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file, if desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 06:07:27 -0400 From: firstname.lastname@example.org (Bill Spalding)
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|Serving Size: 1 Serving (4284g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 176 (11%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 612.3mg||188 %|
|Sodium 2622.8mg||90 %|
|Potassium 3252.1mg||86 %|
|Total Carbohydrate 221g||65 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 214.1g|
|Protein 135.9g||194 %|
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Calories per serving: 1653
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