INGREDIENTS:½ cupsoybean oil 2 cupsonions, chopped ¼ cupgarlic, minced ½ cupsoy flour ½ cupall-purpose flour 2 gals.vegetable, fish or chicken stock 2 qts.soybeans, cooked and drained* 1-3/4 qts.canned cut okra, drained 3-½ qts.canned stewed tomatoes 1-¼ qts.green pepper, diced 1 Tbsp. + 1 tsp. dried thyme, crushed 1 Tbsp. + 1 tsp. cayenne pepper 1 to 2 tsps.salt 1 tsp.ground pepper 2 lbs.medium shrimp, cooked and peeled 1 to 1-½ gals.cooked white riceDIRECTIONS: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 cooked soybeans (see cooking method below), 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. Ladle over rice. *To cook dry soybeans: Add 2 lbs. dry soybeans to 3 to 4 qts. boiling water; boil 5 minutes. Cover pot, remove from heat and let stand 1 hour. Drain; add 3 qts. fresh water. Do not add salt. Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender. (Yields 2 to 3 qts. cooked beans.) NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Recipe from United Soybean Board PHOTO CREDIT:Photo Credit: UNITED SOYBEAN BOARD
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