Cajun and Creole Recipes

Idaho® Potato and Chicken Gumbo

Idaho Potato and Chicken Gumbo - a perfect dish for Mardi Gras or anytime!

Idaho Potato and Chicken Gumbo

Yield: 10 (approximate 8 ounce) portions

Ingredients

Gumbo

  • 14 cups chicken stock
  • 6 tablespoons Brown Roux
  • 1 1/2 cups Idaho® potatoes, peeled and shredded
  • 1 cup diced yellow onion
  • 1 cup diced yellow, red and green bell 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

Brown Roux

  • 1/2 pound butter
  • 1/2 pound all-purpose flour

Creole Seasoning

  • 2 tablespoons 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

Instructions

Gumbo

  1. 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.
  2. Add the broth and roux mixture back into the boiling broth and whisk).
  3. Add potato. Simmer for 12 minutes and add the onion, peppers, celery, garlic, and chicken pieces.
  4. 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 to 12 ounces of gumbo over potatoes.

Brown Roux

  1. Slowly brown the flower on a sheet pan at 300 degrees F. 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 (about 20 to 30 minutes).
  2. 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

  1. Combine all ingredients and mix thoroughly. May be stored in a tightly covered container.

Attribution

Recipe and photo used with permission from: Idaho Potato Commission
Recipe courtesy of Zale Lipshy University Hospital, Dallas, Texas.