Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
25 min. |
55 min. |
80 min. |
10 |
0 |
Potato and Chicken Gumbo
Winter is a great time to make gumbo. Warm, filling, and a Louisiana Creole tradition.
Ingredients:
| 14 c. chicken stock |
| 6 Tbsp. Brown roux (recipe follows) |
| 1-1/2 c. Idaho® potatoes, peeled and shredded |
| 1 c. diced yellow onion |
| 1 c. diced yellow, red and green peppers |
| 1 c. diced celery |
| 1 Tbsp. minced garlic |
| 2 lbs. chicken meat, cooked, pulled |
| 2 Tbsp. Creole seasoning (recipe follows) |
| 8 c. Idaho® potatoes, cubed and sautéed |
| Brown roux |
| 1/2 lb. butter |
| 1/2 lb. flour |
| Creole seasoning (yields 1/4 c.) |
| 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 |
Instructions:
| 1 | In a large stockpot, bring the chicken stock to a boil. Temper approximately 6 Tbsp. of roux into the broth (add 1/2 c. of hot broth to the roux and mix completely. Add the broth and roux mixture back into the boiling broth and whisk).
|
| 2 | Add potato. Simmer for 12 min. and add the onion, peppers, celery, garlic, and chicken pieces. |
| 3 | Add Creole seasoning. Taste and adjust seasoning, if desired. Continue to cook for another 10 min. (the vegetables should be cooked, but still firm). |
| 4 | Ladle 8-12 oz. of gumbo over potatoes. |
| 5 | Brown roux |
| 6 | Slowly brown the flour on a sheet pan at 300°F about 20-30 min. Stir the mixture halfway through (about 10-15 min.) to achieve an even browning. The flour should be a light khaki color and will smell like roasted nuts. |
| 7 | On the stovetop, cook the flour and the butter over medium-high heat until a brown, smooth consistency occurs (about 5-6 min.). Once the roux has cooled, cover and leave unrefrigerated until needed. Later, if any oil has separated from the roux, simply stir the oil into the mixture. |
| 8 | Creole seasoning
Combine all ingredients and mix thoroughly. May be stored in a tightly covered container. |
