Ingredients:
15 lbs shrimp
8 lbs crawfish
2 lbs lump crabmeat
1 gal oysters (drained)
5 lbs red fish fillets (cubed)
5 lbs onions (chopped)
5 lbs smoked sausage (sliced & quartered)
3 lg bell peppers (chopped)
4 bunches green onions (chopped)
1 cup minced garlic
1/2 cup chopped parsley
8 -12oz cans diced Ro*tel
8 -12oz cans diced stewed tomatos
8 -12oz cans tomato sauce
8 cans mushrooms pieces (drained)
1/4 cup Louisiana hot sauce (or to taste)
1/4 cup Tony Chacherie's (or to taste)
1/8 cup garlic powder
1/8 cup Worchestershire sauce
Directions:
Drain and save juice from Ro*tel and stewed tomatos.
In large black iron pot brown the sausage. When sausage gets hot add onions and seasoning and sauté. Stir continuously until onions are carmelized. Deglaze if needed with saved tomato juices.
Add Ro*tel, stewed tomatos and mushrooms and sauté along with sausage and onions.
Add tomato sauce to pot and let simmer for a couple hours. Stirring often. You want to let tomatos cook down for a good while. Add greens and continue simmering for about fifteen more minutes. Add seafood and cook another 30 minutes. Stir on occasion. Serve over rice.
Serves about 150
