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Make no mistake, not all gumbo recipes are alike. This Seafood Gumbo recipe comes from famous New Orleans chef Poppy Tooker. Shrimp, small blue crabs, onions, celery, okra and, of course, hot sauce meld together to create a memorable addition to your Thanksgiving feast or any gathering. Serve this classic Louisiana gumbo over cooked rice and watch it disappear!
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Tip: If you can’t find “gumbo crabs” (small blue crabs), use two regular-size blue crabs or 12 ounces of claw or lump crabmeat. And you can use thawed frozen okra (2, 10 ounce packages) instead of fresh.