Cajun Seafood Gumbo
10 quarts, serves 40
This gumbo is a soup thickened with fish and other seafood. It takes a very long time to prepare.

1 cup flour
1 1/2 cups olive oil
1 cup chopped celery
2 large red onions (diced)
5 quarts fish stock
6 pounds fish (combination of cod, red snapper, monk fish, halibut)
12 ounces crab meat
1 quart medium oysters
1 pound medium to large shrimp
4 bay leaves, crushed
1/2 cup chopped parsley
3 large Idaho potatoes, diced
1 tablespoon ground pepper
1 tablespoon tomato paste
5 cloves garlic, diced
1/2 tablespoon tabasco sauce
1 bottle dry white wine
1 pound scallops

1. Make a roux (by adding 1 cup flour to 1 cup of boiling olive oil). Cook until dark brown. Add roux to fish stock.

2. Cook chopped celery and onion in boiling olive oil until onion is translucent. Drain and add to fish stock.

3. Add 1/3 of the fish (2 lb.), 1/3 of the crab meat, liquor from oysters, bay leaves, parsley, potatoes, black pepper, tomato paste, garlic, tabasco, and 1/4 cup olive oil. Bring to a slow boil and cook for 4 hours, stirring intermittently.

4. Add 1 quart of cold water and remove from the stove. Refrigerate for at least 12 hours, until 2 1/2 hours before serving.

5. Remove from the refrigerator, add 1/4 cup olive oil, wine, and scallops. Bring to a light boil, then simmer for 2 hours. Add the remaining fish (cut to bite size), crab meat, and water to bring total volume to 10 quarts. Simmer for 2 hours. 10 minutes later, add shrimp. Serve immediately.

See: Cajun and Gumbo