question on reducing size of a recipe SEAFOOD GUMBO

Is there a site I can go to and type in a recipe that will reduce it down to the size I want?

I found a recipe a fantastic looking one for seafood gumbo, the only one I found on the net that really had the things in it that I wanted. and it's for 50 people LOL

got any ideas?

This one doesn't have okra in it, and I think i'm going to add it in. I"ve not heard of the sausage links, but have heard of the cajun sausage used in it. I figured I'd put in a little more and take out a little like I normally do LOL. but this makes 3 gallons. whew! that's alot of gumbo. If you have a fave, seafood gumbo recipe , please post it here ok.

Thanks for your time.

here's the recipe.

Seafood Gumbo
Yield - about 3 Gallons (50 Dinner Servings)

Ingredients
2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
3 CUPS ONIONS (Diced 1/4" pieces)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPERS (Diced 1/4" pieces)
1/2 CUP TOMATO PASTE
1/2 CUP FRESH MINCED GARLIC
5 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
1 TSP WHOLE THYME LEAVES
1 TBSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 TSP GROUND CAYENNE PEPPER
1 TBSP KITCHEN BOUQUET
2 CUPS CRUSHED TOMATO FILLETS
1-1/4 GALLON SEAFOOD STOCK (See recipe)
1-1/2 LBS CATFISH FILLETS (Shanks no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 TBSP GUMBO FILE'
1 QUART OYSTERS
3 LBS FRESH SHRIMP (Peeled and deveined 31 - 35 count)

Method
Use a braiser or 20 quart stock pot and over high heat, whisk the roux 3 - 5 minutes. Add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer over medium low heat until all vegetables are very limp. About 30 minutes.
Meanwhile, bake sausage (uncovered) in a 350F oven for 30 minutes. Discard grease, then add sausage and any graton to the gumbo.
Add remaining ingredients (except gumbo filé, oysters and shrimp) to the gumbo; simmer over low heat for 45 minutes. Break up pieces of catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30 minutes, cover and place overnight in the refrigerator.

Alternate Method
The gumbo can be cooked and served in the same day. If this is done, then allow an additional 20 to 30 minutes of covered simmering time to marry the flavors.