Print Recipe

Asian Meets Cajun Gumbo

RG

Ingredients

  • 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

Instructions

  1. Heat oil in a heavy, large pot; add onions and garlic and sauté until onions are tender.
  2. Mix flours together with 2 cups stock. Gradually stir flour mixture into onion mixture until a smooth thin paste forms.
  3. Add soybeans, okra, tomatoes, green pepper, seasonings and remaining stock. Bring mixture to boil; reduce heat and simmer 15 minutes.
  4. Add shrimp and simmer 5 minutes or until thoroughly heated.
  5. Ladle 12 to 16 ounces over rice.
  6. Cooking method for soybeans: Add 1 pound dry soybeans to 1 1/2 to 2 quarts boiling water; boil 5 minutes.
  7. Cover pot, remove from heat and let stand 1 hour.
  8. 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; 24 servings

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%


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