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Chicken and Sausage Gumbo over Rice
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, 3/8 cup other vegetable
Number of Portions: 50 Size of Portion: 6 ounces of gumbo & 1/2 cup of rice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Flour, All Purpose, Enriched, #358 | 3 1/2 cup(s) |
Rice, Long Grain,Brown, Parboiled, #556 | 3 pound(s) |
Water, Hot, Municipal | 2 quart(s) + 2 cup(s) |
Salt, Table, #343 | 2 teaspoon(s) |
Oil, Liquid for Fryer, #396 | 3/4 cup(s) |
Onions, Frozen, Chopped, #72 | 3 1/2 cup(s) |
Celery, Fresh, Diced, #604 | 3 1/2 cup(s) |
Peppers, Green, Diced, Frozen, #75 | 3 1/2 cup(s) |
Okra, Cut, # 71 | 1 pound(s) + 4 ounce(s) |
Garlic Powder, #331 | 1/4 cup(s) |
Thyme, Dried, #327 | 2 tablespoon(s) |
Spice Blend MS, Creole, No Salt, #563 | 1/4 cup(s) |
Salt, Table, #343 | 2 teaspoon(s) |
Broth, Chicken, Low Sodium, #350 | 3 quart(s) + 2 1/2 cup(s) |
Chicken, Diced, Cooked, IQF, #17 | 5 pound(s) + 10 ounce(s) |
Sausage, Sliced, Pork and Beef, #28 | 2 pound(s) |
Sauce, Worcestershire, Bulk, #289 | 1/2 cup(s) + 2 teaspoon(s) |
Tomatoes, Diced, #10 Can, #265 | 1 #10 can(s) |
DIRECTIONS
1. | To make roux:
|
2. | To make rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | Heat oil in a tilt skillet or steam-jacketed kettle over medium heat. |
4. | Add onion, celery, green pepper, okra, and garlic powder and sauté 5 minutes or until vegetables are tender. |
5. | Sprinkle roux (browned in step 1), thyme, Creole spice blend and salt over sautéed vegetables mixture. |
6. | Add chicken broth slowly to sautéed vegetable mixture. Add next 4 ingredients (through tomatoes). Bring to a boil. |
7. | Pour chicken and sausage gumbo in half-size steamtable pan (12" X 10" X 4"). For 50 servings, use 2 steamtable pans. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Portion rice with 4 ounce spoodle or #8 scoop (1/2 cup). Serve gumbo with a 6 ounce ladle (3/4 cup) over rice. Each portion of gumbo and rice provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable and 3/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Variation for Making Roux: Braising Pan/Tilting Skillet Method- Brown flour in braising pan over medium to high heat. Stir constantly with a wire whisk. Lower temperature setting if flour begins to brown too quickly. Cook for about 10 minutes or until flour is slightly brown in color. Continue with Step 2 for making gumbo.
Use commodity products when available.
If raw poultry is used in place of diced, cooked chicken, thaw poultry under refrigeration [41 degrees F) and fully cook before adding to recipe.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken and Sausage Gumbo over Rice
| 1. |  Roux after it has been browned in the oven. | 2. |  Adding chicken broth to the sautéed vegetable mixture |
| 3. |  Combining all ingredients | 4. |  Chicken and Sausage Gumbo in steamtable pan |
| 5. |  One serving of Chicken and Sausage Gumbo over Rice |