Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine
3-1/4 cups (12 oz) flour, wheat, pastry, sifted crushed
2 teaspoon (2 cloves) garlic, dry, crushed
4-1/2 gallon stock, chicken, hot
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
3 cups (1 lb) celery, fresh, chopped
1-1/2 quart (2 lb) okra, frozen
4-1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
2 1/3 cups (1 lb 8 oz) rice
5 bay leaves
2 teaspoon paprika, ground
2 teaspoon pepper, black
4-1/2 tablespoon (3 oz) salt
1 teaspoon thyme, ground
Sauté onions in butter or margarine until light yellow. Remove from fat and set aside.
Blend fat, flour and garlic together; stir until smooth. Add cold roux to stock, stirring constantly. Bring to a boil; reduce heat. Add sauté ed onions and remaining ingredients; mix well. Bring to a boil; reduce heat and simmer 30 minutes.
NOTE:
1 lb 2 oz Soup and Gravy base, chicken and 4-1/2 gallon water may be used in place of chicken stock. Omit salt and season to taste.