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
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources