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Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
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In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.