Idaho® Potato and Chicken Gumbo
A perfect dish for Mardi Gras or anytime!
- 14 cups chicken stock
- 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 chicken meat, cooked, pulled
- 2 tablespoons Creole seasoning (recipe follows)
- 8 cups Idaho® potatoes, cubed and sautéed
- 1/2 pound butter
- 1/2 pound flour
- 2 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Gumbo: In a large stockpot, bring the chicken stock to a boil.
Temper approximately 6 tablespoons of 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 and 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). Ladle 8 to12 ounces of gumbo over potatoes.
- Brown Roux: Slowly brown the flower on a sheet pan at 300 degrees F. Stir
the mixture halfway through (about 10-15 minutes) to achieve an even browning.
The flour should be a light khaki color and will smell like roasted nuts (about 20-30 minutes).
- On the stovetop, cook the flour and the butter over medium-high heat until a brown, smooth
consistency occurs (about 5 to 6 minutes). When 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.
- Creole Seasoning: Combine all ingredients and mix thoroughly. May be stored
in a tightly covered container.
Yield: 10 (approximate 8-ounce portions)
Recipe courtesy of Zale Lipshy University Hospital, Dallas, Texas.
Recipe and photo used with permission from: Idaho Potato Commission