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Paul Prudhomme's Cajun Seafood Gumbo with Andouille recipe | Epicurious.com
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Paul Prudhomme's Cajun Seafood Gumbo with Andouille recipe | Epicurious.com

Epicurious

Paul Prudhomme's Cajun Seafood Gumbo with Andouille


clock
1 hour
Ingredients
Seafood
  • 12 9 ounces medium-large oysters in their liquor, medium large
  • 3/4 lb Crab meat
  • 5 1/2 cups Seafood stock
  • 1 lb Shrimp, medium
Produce
  • 2 Bay leaves
  • 1 cups Celery
  • 1 tbsp Garlic
  • 1 1/2 cups Green bell peppers
  • 2 cups Onions
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried
Pasta & Grains
  • 2 1/2 cups Rice, hot cooked
Baking & Spices
  • 3/4 cup All-purpose flour
  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 2 tsp Salt
  • 1/2 tsp White pepper
Oils & Vinegars
  • 3/4 cup Vegetable oil
Other
  • 1 pound andouille, cut into 1/2 inch pieces

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