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Reviewed Gumbo

Sep 7, 2011 in Food Network Community Toolbox on

Imade this recipe last fall and it turned out wonderfully. One exception however, I cooked off 8oz. of ground chorizo and used the oil/fat from that to make the rue. What a great experiment. It added a little "bite" and some awesome flavor. This recipe tasted better every day afterwards reheated. I misplaced the recipe I printed so I'm back for m...

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