Ingredients

How to make it

  • SLOW COOK IN 6 QUART COVERED SAUCE PAN,ON LOW HEAT,PUT OLIVE OIL AND ANCHOVIES OIL AND ALL , ALSO IMMEDIATELY ADD PEPPER FLAKES,BAY LEAVES, AND SAUSAGE THE SAUSAGE SHOULD BE CUT INTO 1/2 INCH PIECES,CHOP CRAB INTO SMALL PIECES AND ADD IN BEGINNING SHELL AND ALL, AFTER 1 HOUR OF SIMMERING ADD SHRIMP,MAKE CHEESE CLOTH POUCHES WITH OYSTERS AND INDIVIDUALLY DROP IN POUCHES, ALLOW TO OPEN WHEN SIMMERING AGAIN,ABOUT 4 OR 6 OYSTERS PER POUCH, THIS ALLOWS JUICES TO FLAVOR GUMBO,REMOVE OYSTERS ONCE OPEN AND SET ASIDE,WITH 15 MINUTES TO GO ADD BACK OYSTERS NO OYSTER SHELLS,REMOVE BAYLEAVES,SERVE WITH GARLIC BREAD, OR JUST PLAIN FRENCH BREAD

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