Adapted from a recipe passed down to me by my family. Seafood gumbo blends a rich, dark roux with the smoky depth of andouille and the briny sweetness of shrimp, crab, and oysters, simmered alongside the holy trinity of onions, bell pepper, and celery and brightened with garlic, tomatoes, and a splash of file or Worcestershire for complexity; served over fluffy white rice…

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