This recipe will serve everyone at your next winter time party. Split ingredients between pots to achieve total volume if a single large pot is not available. It can be prepared a day or two ahead of time and can be frozen. Ingredients:

• ½ cup Butter

• ½ cup Olive Oil

• 1 gal coarse chopped onion

• ½ gal coarse chopped green bell pepper

• ½ gal coarse chopped celery

• 1 cup garlic paste or minced garlic

Heat olive oil and butter, then add trinity and simmer until translucent. Add garlic and simmer until aromatic

Add:

• 2 gal Chicken stock

• 3 to 4 cups of dark roux

• ½ gal Shrimp stock or Clam Juice (optional)

• 1 # 10 can chopped Tomatoes

• 6 lbs chopped Okra (frozen or fresh)

• 16 bay leaves

• 4 tbs. Thyme

• 2 tbs. ground Mustard

• 4 tbs. Marjoram

• 2 tbs. ground Black Pepper

• ½ cup Worcestershire sauce

• 1 cup Louisiana hot sauce

• 6 tbs. Gumbo File add 2 tbs. at a time

• 2 tbs. liquid smoke (add near end of cooking time)

Once all ingredients are added, slowly bring to a boil. Then add your choice of mixed meat/seafood:

• 10 lbs chopped Chicken

• 2 lbs smoked Sausage

• 3 lbs Andouille Sausage

• 2 lbs Shrimp (peeled and deveined)

Slowly simmer for 3 to 4 hours.

Serve over rice with crusty French bread and garnish with chopped scallions.