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A hearty, stew-like soup usually served with rice that starts with a dark roux of flour and oil or butter. It may contain shellfish, chicken, sausage, ham, tomatoes, onions, garlic, sweet peppers and celery. In addition to the roux, okra is used as a thickening agent.
To place dry foods, such as tea leaves, in hot water to extract flavor and/or color.
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Meat from a sheep that is over 1 year old.
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