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 sauté until onions
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; 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