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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Cajun Country -- New Iberia, Louisiana