Idaho® Potato and Chicken Gumbo
Recipe courtesy of Zale Lipshy University Hospital in Dallas, Texas.
6 tablespoons Brown Roux (recipe follows)
1 1/2 cups Idaho® potatoes, peeled and shredded
1 cup diced yellow onion
1 cup diced yellow, red and green peppers
1 cup diced celery
1 tablespoon minced garlic
2 pounds cooked chicken meat, pulled (shredded)
2 tablespoons Creole seasoning (recipe follows)
8 cups Idaho® potatoes, cubed and sautéed for accompaniment
8 ounces (1 cup) butter
8 ounces (2 cups) all-purpose flour
2 tablespoons paprika
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
- For Gumbo: In a large stockpot, bring the chicken stock to a boil. Temper approximately 6 tablespoons of Brown Roux into the broth (add 1/2 cup of hot broth to the roux and mix completely. Add the broth and roux mixture back into the boiling broth and whisk).
- Add potato. Simmer for 12 minutes. Add the onion, peppers, celery, garlic, and chicken pieces.
- Add Creole seasoning. Taste and adjust seasoning, if desired. Continue to cook for another 10 minutes (the vegetables should be cooked, but still firm).
- To Serve: Ladle gumbo over sautéed potatoes.
- For Oven Method Brown Roux: Slowly brown the flour on a sheet pan at 300°F (150°C) about 20 to 30 minutes. Stir the mixture halfway through (about 10 to 15 minutes) to achieve an even browning. The flour should be a light khaki color and will smell like roasted nuts.
- For Stovetop Method Brown Roux: Cook the flour and the butter over medium-high heat until a brown, smooth consistency occurs (about 5 to 6 minutes). 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.
- For Creole Seasoning: Combine all ingredients and mix thoroughly. May be stored in a tightly covered container. Makes 1/4 cup.
Makes 10 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.