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My French Quarter Seafood Gumbo INGREDIENTS   1 cup vegetable oil 1 cup all-purpose flour 1 1/2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup chopped celery 3 Tbsp minced garlic 3 cups fresh chopped okra 1 1/2 cups beer, 3 Tbsp seafood base  6 cups water... Add to seafood base to make stock 2 Tbsp Gumbo file powder 2 bay leaves  2 teaspoons Cajun seasoning 6 blue crabs 1 lb andouille sausage cut 1/4 inch 2 lb cut chicken wings 2 lb turkey necks cut 1 inch 3 tsp Worcestershire sauce 2 Tbsp kosher salt 1 1/2 tsp cayenne pepper 1 pound medium fresh shrimp, peeled and deveined 1 pound red snapper fillets, chopped 2 (8-ounce) containers shucked oysters 1/4 cup chopped fresh parsley Hot cooked rice Garnish chopped green How To Prepare In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. Add onio...

Ingredients 8 ounces uncooked fettuccine 1 pound shrimp (I used 31-40 count size) thawed & peeled, tails optional 2 tablespoons butter 4 ounces cream cheese (I used 1/2 block Philly) softened & cut into smaller pieces 3/4 cup heavy/whipping cream 1/4 cup chicken broth 2 large cloves garlic minced 1 cup freshly grated parmesan cheese Salt & pepper to taste Instructions Take the cream cheese out of the fridge so it has a chance to soften up. Prep your shrimp. Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes. When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occ...

Ingredients   3 lemons divided use 1/2 cup Old Bay seasoning plus more for garnish 8 cloves garlic smashed 1 onion peeled and cut into 6 pieces 1 pound small Yukon gold potatoes halved 4 ears corn on the cob cut into 3-4 inch pieces 3 lobster tails 1 pound clams scrubbed 1 pound crab legs pre-cooked 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred 1 pound shrimp peeled and deveined (leave tails on) 3 tablespoons butter 2 tablespoons chopped parsley Instructions   Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil. Add the potatoes to the pot and cook for 8 minutes. Add the lobster tails and cook for 5 minutes. Add the clams, crab, and corn, and cook for 5 minutes. Add the shrimp and sausage and cook for 2-3 minutes. Drain the seafood mi...