Gumbo--New Orleans

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

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

bell peppers, bunches shallots, stalks celery, cooking oil, flour, crabs, links sausage, packagescut okra, shrimp, salt, garlic, cayenne pepper, file powder, tomato, bay leaf, water

Taken from www.food.com/recipe/gumbo-new-orleans-200581 (may not work)