Seafood Gumbo Courtesy Of: Sysco Corporation Seafood Gumbo 9 oz. each Sysco Classic all-purpose flour and Sysco Classic butter 4-1/2 qts. Sysco Classic chicken broth 12 oz. chopped canned clams, with juice 4 Sysco Imperial/McCormick bay leaves 4 lbs., 8 oz. Sysco Imperial onions, diced 1 lb., 8 oz. Sysco Imperial bell peppers, chopped 6 oz. Sysco Imperial celery, diced 3 tbsp. Sysco Imperial minced green onions 6 oz. Block & Barrel smoked sausage, chopped Spice Mix* (recipe follows) 1 tbsp. Sysco House Recipe Worcestershire sauce 3/4 tsp. each Sysco Classic salt and Sysco House Recipe Hot Sauce 1 lb., 2 oz. Sysco Imperial tomatoes, diced 6 oz. Sysco Imperial okra, sliced 2 tbsp. Chopped Sysco Natural parsley 12 oz. Portico Simply scallops, cooked, coarsely chopped 12 oz. Sysco Classic grouper fillets, cooked 12 oz. Sysco Classic shrimp, cooked, coarsely chopped 3 cups Sysco Imperial white rice, cooked 1. Heat flour and butter together in pot. Cook over medium-low heat, stirring, until medium brown in color for the roux.
2. Combine broth, clams with juice and bay leaves; bring to simmer. Add liquid to roux in pot; bring to simmer.
3. Sauté onions, bell peppers, celery, green onions and sausage together until soft and slightly browned. Add to pot. Stir in spices, Worcestershire, salt hot pepper sauce, tomatoes, okra and parsley. Cover; cook over low heat 1 hours.
4. Add cooked seafood to gumbo; heat through. Ladle 1 cup hot gumbo into each serving bowl. Top with #16 scoop (1/4 cup) hot rice. 5. *Spice Mix: Combine 2 tbsp. each dried basil and dried thyme with 3/4 tsp. each dried sage, white pepper and cayenne. Stir in 1 tbsp. gumbo file' and 1-1/2 tsp. garlic powder.