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 Melt butter and ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.