Shrimp Gumbo(300 Servings)

• 60 lb. shrimp
• 6 lemons, cut in halves
• 2 pkg. shrimp boil
• 12 lb. onions
• 8 lb. celery, chopped
• 8 lb. green peppers, chopped
• 3/4 c. salt
• 1/4 c. black pepper
• 8 gal. tomatoes, mashed
• 4 gal. okra (frozen), cut
• 1 bunch parsley, chopped fine
• 1/4 c. garlic powder
• 1 bottle hot sauce
• 4 lb. butter
• 4 lb. flour
• file powder to taste
• 2 gal. catsup

1. Boil shrimp in 18 gallons of water with lemons and shrimp boil (in bags).
2. Drain shrimp; reserve 9 gallons of stock.
3. Brown 2 pounds flour slowly in 4 pounds oleo or other fat.
4. Add onions, celery and green peppers; saute until limp.
5. Add shrimp stock, salt, pepper, tomatoes, okra, parsley and garlic.
6. Cook slowly for 1 hour, then add shrimp and hot sauce.
7. Simmer for 30 minutes.
8. Add file powder to taste at end of cooking.
9. Taste and adjust seasonings.
10. Thicken, if necessary.
11. Cook rice according to package directions.

shrimp, lemons, shrimp boil, onions, celery, green peppers, salt, black pepper, tomatoes, okra, parsley, garlic powder, hot sauce, butter, flour, file powder, catsup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400160 (may not work)