The Point's Gumbo

• 10 lb boneless chicken thigh meat
• 4 Tbsp minced garlic
• 10-12 Bay leaves
• 1-#10 can whole tomatoes (broken up)
• 1 gal yellow onions (diced coarse)
• 2 lbs diced fresh green peppers
• 2 stalks celery (sliced coarse)
• 2 lb Cajun sausage (sliced thin)
• 8 oz. Chicken base
• 3 oz dry oregano
• 2 oz dry basil
• 4 oz celery salt
• 1 oz cayenne pepper
• 4 oz granulated garlic
• 14 oz Worcestershire sauce 12 oz dried parsley
• 2 oz black pepper
• 6 oz gumbo file
• 1-#10 can cut okra
• 4 c. SR flour
• 4 c. Wesson canola oil
• 10 lb small peeled shrimp

In 5 gal pot boil the chicken in about 3 gal water with the fresh garlic and bay leaves until the chicken is just done. Drain the liquid into a 10 gal pot and cool the chicken and set aside for later. Add the ingredients down the list to the black pepper to the large pot and boil over high heat until the veggies are done. While the veggies are cooking cut the chicken into med sized pieces. When veggies are almost done reduce the heat to low and stir in the gumbo file’ and the okra………. On the side in medium pot mix the flour and oil (roux) with a whisk and cook slowly over low heat until it turns light brown and takes on a nutty aroma. Do not allow the roux to burn by stirring frequently with the wire whip. Add the shrimp and the cut chicken to the large pot, and then slowly stir in the roux when it is done. If needed add water to bring to proper thickness. Should be about 9 gal. Turn off the large pot the shrimp will cook.
Serve over rice with lots of beer!