Asian Meets Cajun Gumbo recipe

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 pounds 4 ounces) soybeans, cooked and drained*
3 pounds 10 ounces (1 3/4 quarts) canned cut okra, drained
7 pounds 4 ounces (3 1/2 quarts) canned stewed tomatoes
1 pound 4 ounces (1 1/4 quarts) green bell pepper, diced
1 tablespoon plus 1 teaspoon dried thyme, crushed
1 tablespoon plus 1 teaspoon cayenne pepper
1 to 2 teaspoons salt
1 teaspoon ground pepper
2 pounds 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 saute 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.