Seafood Gumbo 7

25 lb small Peeled Shrimp
15 lb Claw Crab Meat
10 lb Frozen Cut Okra
20 lb Chopped Onions
10 lb Chopped Bell Pepper
One 4 oz Bottle Paul Prudhomme's Seafood Seasoning
8 Bay Leaves
10 Pods Garlic
5 Bunches Chopped Parsley
10 Bunches Chopped Green Onions
1 Gallon Roux
80 qts Water
To Taste Cayenne
To Taste Black Pepper & Salt
To Taste Louisiana Hot Sauce

*** Roux:
To Make Roux: Combine 4 quarts of flour with 1/2 gallon cooking oil and brown slowly in dutch oven stirring slowly until fudge color.

Sauté seasoning (until clear) in two 40 quart boiling pots. Add water (20 quarts of water to each) and bring to rapid boil. Add 2 quarts of roux to each along with filé, red pepper, black pepper, bay leaves and salt (season to taste). Boil rapidly for 2-3 hours, adding water until pots are full. Add parsley, okra and green onions 30 minutes before serving. Add shrimp 25 minutes before serving. 20 Minutes before you are ready to serve, add crabmeat and turn fire off. Let sit for 20 minutes. Season to taste one more time. Serve over rice in soup or gumbo bowl.

Yield: 400-500 Servings

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana