ONIONS,FRESH,CHOPPED 2-7/8 cup
MARGARINE 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 3-1/4 cup
GARLIC POWDER 1/8 tsp
CHICKEN BROTH 4 gal 2 qts
TOMATOES,CANNED,DICED,INCL LIQUIDS 1 gal 2 qts
CELERY,FRESH,CHOPPED 3 cup
OKRA,FROZEN,CUT 2-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs
RICE,LONG GRAIN 2-3/8 cup
BAY LEAF,WHOLE,DRIED 5 each
PAPRIKA,GROUND 1/3 tsp
PEPPER,BLACK,GROUND 1/3 tsp
THYME,GROUND 1/8 tsp
SHRIMP,RAW,PEELED,DEVEINED,CHOPPED 3 lbs
1 Saute onions in margarine or butter until tender.
2 Blend flour with onion-fat mixture to form a roux using wire whip; add garlic powder.
3 Prepare broth according to package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat.
4 Add tomatoes, celery, okra, peppers, rice, bay leaves, paprika, pepper, and thyme; mix well.
5 Bring to a boil; reduce heat; simmer 27 minutes. Add raw, peeled, deveined shrimp cut into quarters. Boil an additional 2 to 3 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Portion 1 Cup
Yield 100