Chicken Gumbo Soup for about 75

[lucky]

Chicken Gumbo Soup
makes 6 Gallons

INGREDIENTS

3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine
3 1/4 cups (12 oz) flour, wheat, pastry, sifted crushed
2 tsp. (2 cloves) garlic, dry, crushed
4 1/2 gal. stock, chicken, hot
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned, crushed
3 cups (1 lb) celery, fresh, chopped
1 1/2 qt. (2 lb) okra, frozen
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
2 1/3 cups (1 lb 8 oz) rice
5 bay leaves
2 tsp. paprika, ground
2 tsp. pepper, black
4 1/2 tbsp. (3 oz) salt
1 tsp. thyme, ground

INSTRUCTIONS

Saute onions in butter or margarine until light yellow. Remove from fat and set aside. Blend fat, flour and garlic together; stir until smooth. Add cold roux to stock, stirring constantly. Bring to a boil; reduce heat. Add sauteed onions and remaining ingredients; mix well. Bring to a boil; reduce heat and simmer 30 minutes.

NOTE: 1 lb 2 oz Soup and Gravy base, chicken and 4 1/2 gal water may be used in place of chicken stock. Omit salt and season to taste.

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