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Okra and Tomato Gumbo
Source: U.S. Department of Defence

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VEGETABLES No.Q 031 00
OKRA AND TOMATO GUMBO
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
100 cal
14 g
3g
4g
9 mg
391 mg
71 mg
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.
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
5
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.



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Okra and Tomato Gumbo

Yield: 100 Portion: 1/2 Cup
Calories: 100 cal
Carbohydrates: 14 g
Protein: 3g
Fat: 4g
Cholesterol: 9 mg
Sodium: 391 mg
Calcium: 71 mg

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.
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
5
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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/okra_and_tomato_gumbo.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence