Idaho Potato and Chicken Gumbo

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Makes 10 8-oz. portions

For a taste of New Orleans, this soup features a classic roux, Creole seasoning, Idaho potatoes and pulled chicken. The soup also contains onions, red and green peppers, celery and garlic.

Ingredients

Brown roux:
1/2 lb. butter
1/2 lb. flour

14 cups chicken stock
6 tbsp. Brown Roux (recipe above)
1 1/2 cups Idaho potatoes, peeled, shredded
1 cup yellow onion, diced
1 cup yellow, red and green peppers, diced
1 cup celery, diced
1 tbsp. minced garlic
2 lbs. chicken meat, cooked, pulled
2 tbsp. Creole Seasoning (recipe follows)
8 cups Idaho potatoes, cubed and sautéed

Creole seasoning:
2 tbsp. paprika
1 tbsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil

Steps

1. For roux: Slowly brown flour on a sheet pan at 300°F. Stir mixture halfway through (about 10 to 15 mins.) to achieve an even browning. The flour should be a light khaki color and will smell like roasted nuts after 20 to 30 mins. On stovetop, cook flour and butter over medium-high heat until a brown, smooth consistency occurs. Once roux has cooled, cover and leave unrefrigerated until needed.

2. In large stockpot, bring chicken stock to a boil.

3. Temper approximately 6 tbsp. of roux into broth. Add 1/2 cup of hot broth to roux and mix completely. Add broth and roux mixture back into boiling broth and whisk.

4. Add potato and simmer for 12 mins. Add onion, peppers, celery, garlic and chicken pieces.

5. For Creole Seasoning: Combine all ingredients and mix thoroughly.

6. Add Creole seasoning. Taste and adjust seasoning, if desired. Continue to cook for another 10 mins. [Note: The vegetables should be cooked but still firm. Ladle 8 to 12 oz. of gumbo over potatoes.]

Recipe by Zale Lipshy University Hospital, Dallas

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources