Gumbo--New Orleans

RajunCajun2106's Note:

This is one of my Paw-Paw's recipes, from his resturanteur (I think I spelled that right) days, so you will have to make some adjustments unless you are feeding a LARGE crowd. We never adjusted it, because it is usually fix for family gatherings. Enjoy!

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 3 gallons

• 12 bell peppers , diced
• 2 bunches shallots , chopped
• 2 stalks celery , chopped
• 2 cups cooking oil
• 1 quart flour
• 2 (3 lb) boxes cleaned hard-shell crabs
• 6 links sausage , sliced
• 5 (3 lb) packages cut okra
• 5 lbs shrimp , peeled
• 1 teaspoon salt
• granulated garlic
• cayenne pepper
• file powder
• 1 lb tomato paste (10 cans)
• bay leaf
• 1 ½ gallons water

Directions:

1. Note: The 1 hour prep time is if you are chopping the vegetables and preparing the seafood. If you want to take a short cut, you can use frozen veggies and precooked seafood. It is just a matter of taste.
2. Sauté in 20 quart pot, the following:.
3. Preheat 1 quart oil; add vegetables, let cook till brown (approx. 15-20min). Add tomato paste, let cook 10 min., stirring constantly to keep from scorching.
4. Separately make Roux:.
5. Heat 2 cups cooking oil; add 1 quart flour, stirring constantly till brown. Add roux to pot, adding water, spices (to taste), crabs and sausage. Let cook one hour, stirring occasionally.
6. NOTE: Filé should be added just 10 minutes before turning fire off, stirring well. Serve with rice.