Seafood Gumbo. The quintessential Louisiana meal, packed with seafood and loaded with flavor. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. Add onion, bell pepper, celery, garlic, and okra.
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