re: OT chefs, how does your seafood gumbo differ from any other gumbo?

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Use a shrimp stock, or one with shrimp and crab. I use bay leaf and a small amount of herbs ...basil, thyme and oregano. I use file, added within 30 minutes of serving. The seafood goes in with the green onion, when I cut the fire, just before the parsley is added.

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And it has okra...because it's gumbo.

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