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gulf shrimp simmered in our creole tomato sauce, with white rice
I am going to try this, however, sohmneitg you may consider trying on all your gumbos, dry brown the flour first in the pan. Just keep stirring it until it browns to the desired color. It gives it a bit of a toasted flavor then after it turns brown, start adding your vegetables and you only have to worry about how soft the veggies are rather than how brown it is:)
Thanks for the tip!
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