Chicken gumbo soup
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | gallon | STOCK; CHICKEN |
| 1 | pounds | BUTTER PRINT SURE |
| 2 | teaspoons | GARLIC DEHY GRA |
| 1 | pounds | CELERY FRESH |
| 2 | pounds | OKRA FZ |
| 12¾ | pounds | TOMATOES # 10 CAN |
| 1 | pounds | ONIONS DRY |
| 1½ | pounds | PEPPER SWT GRN FRESH |
| 1 | pounds | RICE 10LB |
| ¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 5 | BAY LEAVES | |
| 1 | teaspoon | THYME GROUND |
| 2 | teaspoons | PAPRIKA GROUND |
| 4½ | tablespoon | SALT TABLE 5LB |
Directions
1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET
ASIDE FOR USE IN STEP 4.
2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.
3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE
HEAT.
4. ADD SAUTE'ED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE, BAY
LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.
5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 1, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE: 3. IN STEP 2, ½ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700.
NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4½ GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO TASTE.
NOTE: 5. IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.
NOTE: 6. IN STEP 4, 4 OZ (1 ⅓ CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED.
Recipe Number: P01000
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .