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

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources