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PASTA WITH OYSTERS AND SHRIMP 
2 tbsp. peanuts
1 med. yellow onion, chopped
2 tbsp. flour
1 tsp. anchovy paste
1 1/2 pt. half and half
2 shots Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. whole thyme leaves

I cannot even remember where in New Orleans I first tasted this dish, but I certainly remember the dish itself. The important thing here is the cooking of the roux. It is this dark flour-oil mixture that gives the dish both its color and depth. You must try this soon.
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