Yield: 24 Servings
1/2 cup Soybean oil
10-1/2 ounces (2 cups) Onions, chopped
1 ounce (1/4 cup) Garlic, minced
2 ounces (1/2 cup) Soy flour
2 ounces (1/2 cup) All-purpose flour
2 gallons Vegetable, fish or chicken stock
2 quarts (7 lb. 4 ounces) Soybeans, cooked and drained*
3 lb. 10 ounces (1-3/4 quarts) Canned cut okra, drained
7 lb. 4 ounces (3-1/2 quarts) Canned stewed tomatoes
1 lb. 4 ounces (1-1/4 quarts) Green pepper, diced
1 tablespoon + 1 teaspoon Dried thyme, crushed
1 tablespoon + 1 teaspoon Cayenne pepper
1 to 2 teaspoons Salt
1 teaspoon Ground pepper
2 lb. Medium shrimp, cooked and peeled
1 to 1-1/2 gallons. Cooked white rice
Heat oil in a heavy, large pot; add onions and garlic and sauté until onions are tender.
Mix flours together with 2 cups stock. Gradually stir flour mixture into onion mixture until a smooth thin paste forms.
Add soybeans, okra, tomatoes, green pepper, seasonings and remaining stock. Bring mixture to boil; reduce heat and simmer 15 minutes.
Add shrimp and simmer 5 minutes or until thoroughly heated.
Ladle 12 to 16 ounces over rice.
Cooking method for soybeans:
Add 1 pound dry soybeans to 1-1/2 to 2 quarts boiling water; boil 5 minutes.
Cover pot, remove from heat and let stand 1 hour.
Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the beans.
Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender.
Yield: 1 to 1-1/2 quarts cooked beans.
Nutritional Analysis Per Serving:
Calories 536
Cholesterol 73.7 mg
Protein 32.4 g
Fiber 9.0 g
Fat 13.2 g
Sodium 1829 mg
Carbohydrate 73.8 g
Calories from Fat 22%