OKRA AND TOMATO GUMBO

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
BACON,RAW 1 lbs
OKRA,FROZEN,CUT 10 lbs 1 gal 2-1/8 qts
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
SALT 1-7/8 oz 3 tbsp
CHILI POWDER,DARK,GROUND 1 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
WATER,BOILING 3-1/8 lbs 1 qts 2 cup
BREAD,WHITE,STALE,SLICED 2 lbs 1 gal 2-1/2 qts
BUTTER,MELTED 12 oz 1-1/2 cup
GARLIC CLOVES,FRESH,MINCED 1/8 oz 1/4 tsp

Method

1 Saute onions and bacon until onions are tender and bacon is crisp.
2 Add okra to onions and bacon. Cook 5 minutes, stirring frequently.
3 Add flour, sugar, salt, chili powder, and pepper; stir until blended.
4 Add tomatoes and water; mix well.
5 Bring to a boil. Reduce heat; simmer 15 minutes or until okra is tender. CCP: Heat to 145 F. or higher for 15 seconds. Hold at
140 F. or higher for service.
6 Prepare Garlic Croutons. Trim crusts from bread; cut bread into 1/2-inch cubes. Place bread cubes on sheet pans. Brown lightly
in 325 F. oven, about 20 to 25 minutes or in 375 F. convection oven for about 6 minutes on high fan, open vent. Melt butter or
margarine; blend in minced garlic. Pour mixture evenly over lightly browned croutons in steam table pans; toss lightly.
Notes
1 In Step 1, 2 lbs bread will yield about 1 gallon lightly browned croutons.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
100 cal 14 g 3 g 4 g 9 mg 391 mg 71 mg

Portion

1/2 Cup

Yield

100


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