Seafood Gumbo

Yield: 32 servings

1 ⁄2 lb.butter
1 ⁄2 lb.margarine
1 lb.flour
1 lb.andouille sausage
1 ⁄2 lb.par-boiled,converted rice
1 ⁄2 cup vegetable oil
1 lb.Spanish onions,diced 1 ⁄2 -in.
1 lb.green bell peppers,diced 1 ⁄2 -in.
1 ⁄2 oz.garlic,chopped
2 each bay leaves
6 qts.water
1 lb.tomato pur é e
1 ⁄2 lb.chicken base
2 1 ⁄2 lbs.shrimp
2 lbs.scallops
2 lbs.frozen,cut okra
1 oz.gumbo fil é
1 oz.Cajun seasoning
1 ⁄2 oz.black pepper
1 tsp.hot pepper sauce
1 ⁄4 lb.scallions,chopped

1. Melt butter and margarine, then whisk in flour to make roux the consistency of thin peanut butter. Transfer roux to baking pan and place in 350°F oven; bake for 2-3 hours, stirring every ¹⁄2 hour until deep golden brown. Reserve. (Roux must be at room temperature when added in step 4.)
2. Bake sausage until cooked through; cool and dice into ¹⁄2-in. chunks.
3. Cook rice according to package instructions, until all liquid is absorbed. Reserve.
4. Heat oil in pot; add onions, peppers, garlic and bay leaves and saute until onions are translucent. Add water, tomato puree and chicken base. Bring to a boil and slowly add the roomtemperature roux to thicken, using just as much as needed to slightly thicken.
5. Add shrimp, scallops and diced, cooked sausage; bring to a boil and add okra. Season with gumbo fil?, Cajun seasoning, black pepper and hot pepper sauce to taste.
6. Add steamed rice to mixture for service. Garnish with chopped scallions.

Recipe from Holy Cross Dining Services, College of the Holy Cross, Worcester, MA.