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 ...

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