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By Anne Willan
Published 1989
Gumbos are as much stew as soup; emphasis is on fully developed layers of flavor. Chicken may be paired with ham, green pepper and oysters; shrimp with oysters, okra, garlic and onion; duck with andouille sausage. Green gumbo is made with spinach, beet tops, turnip, mustard and collard greens.
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