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Good New Orleans Creole Gumbo

Reviewed: Apr. 11, 2013
Great recipe! I didn't have the recommended time allotment for this recipe but was dying to try it anyway and it was still fantastic! I simply shortcut the later simmer stages. The roux I obviously had to make time to complete but all in all, I only simmered less than an hour. Makes enough to freeze leftover-----and it froze great, too! We've eaten the frozen portion and it was just as tasty.
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