This recipe features Toppits Foods Shrimp Medley. Designed for our healthcare market, it is a healthy plate with low sodium and delicious flavours.
Recipe yields: 50 servings
Serving size: 375 mL
Cooking method: Stovetop
Prep time: 30 minutes
Cook time: 2 hours, 30 minutes
Total time: 3 hours
Ingredients:
3 cups (750 mL)- canola oil
3 cups (750 mL)- all purpose flour
4 cups - onions, chopped
4 cups - celery, chopped
4 cups - sweet peppers, chopped
30 cloves - garlic, minced
2/3 cup (150 mL) - thyme, finely chopped
1/3 cup - paprika
3 tbsp - salt and pepper
3 tbsp - smoked sweet paprika
2 tbsp - cayenne pepper
2 tbsp - mustard powder
1 cup (250 mL) - tomato paste
6 L - reduced sodium vegetable broth
8 cans (28 oz/796 g each) - reduced sodium diced tomatoes
8 cans (28 oz/796 g each) - reduced sodium fire-roasted tomatoes
32 tbsp - worcestershire sauce
6 - bay leaves
1 cup - lemon juice
5 kg - Toppits Foods Cooked Peeled and Deveined Tail-Off Shrimp Medley IQF (min 60 ct)
12 1/2 cups (3 kg) - long-grain rice, steamed
2 cups + 2 tsp - green onions, chopped
Preparation:
Heat oil in tilt fryer over medium heat. Sprinkle in flour. Cook, stirring frequently, for 8 to 10 minutes or until roux is dark.
Stir in vegetables and spices. Cook for 8 to 10 minutes or until starting to soften and fragrant. Stir in mustard powder and tomato paste. Cook for 1 minute.
Slowly whisk in broth until smooth and comes to a boil. Stir in tomatoes, Worcestershire sauce and bay leaves; bring to a boil. Reduce to simmer. Cook for 2 to 3 hours or until rich and thickened. Remove and discard bay leaves. Stir in lemon juice.
For each serving, heat 1 1/2 cups gumbo with 100 g shrimp. Cook to an internal temperature of 165˚F (174˚C) for at least 15 seconds.
Garnish with 2 tsp green onions.
Serve with 1/2 cup steamed rice