Source: MRS 2015
MRS: 800 — Soups (800s)

Chicken and Sausage Gumbo over Rice

Meal Component Contribution:
2¼ 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 & ½ cup of rice
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Flour, All Purpose, Enriched, #2011
3 1/2 cup(s)
Rice, Long Grain,Brown, Parboiled, #2139
3  pound(s)
Water, Hot, Municipal
2  quart(s) + 2  cup(s)
Salt, Table, #2219
2  teaspoon(s)
Oil, Vegetable, #2507
3/4 cup(s)
Onions, Frozen, Diced, #1610
3 1/2 cup(s)
Celery, Fresh, Diced, #4005
3 1/2 cup(s)
Peppers, Green, Diced, Frozen, #1613
3 1/2 cup(s)
Okra, Cut, #1609
1  pound(s) + 4  ounce(s)
Garlic Powder, #2709
1/4 cup(s)
Thyme, Dried, #2732
2  tablespoon(s)
Spice Blend MS, Creole, No Salt, #2736
1/4 cup(s)
Salt, Table, #2219
2  teaspoon(s)
Broth, Chicken, Low Sodium, #2510
3  quart(s) + 2 1/2 cup(s)
Chicken, Diced, Cooked, IQF, #1019
4  pound(s) + 12  ounce(s)
Sausage, Sliced, Pork and Beef, #1062
2  pound(s)
Sauce, Worcestershire, Bulk, #2258
1/3 cup(s) + 2  teaspoon(s)
Tomatoes, Diced, #10 Can, #2828
1  #10 can(s)
DIRECTIONS

1.

TO MAKE ROUX:

  • Oven Method -  Brown flour in oven on a cookie sheet (ungreased) at 400 degrees F for 15-12 minutes or until flour is a peanut butter color.
    Stir occasionally and watch closely because it browns quickly. (See variation for making roux in Notes section.)

2.

TO MAKE RICE:

  • Place brown rice in a steamtable pan. Add hot water to each pan.
  • Add salt to each pan and mix until well combined.
  • Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed, add more water.
  • Cover, and place in warmer until ready to serve.

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.
Cook 1 minute, stirring constantly until mixture thickens.

6.

Add chicken broth slowly to sautéed vegetable mixture. Add next 4 ingredients (through tomatoes). Bring to a boil.
Cover, reduce heat, and simmer 15 minutes.

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 (½ cup). Serve gumbo with a 6 ounce ladle (¾ cup) over rice. Each portion of gumbo and rice provides 2¼ 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 F 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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for soups.

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. Use the USDA FNS Food Buying Guide for School Meal Programs to calculate amount of raw chicken to use.

Nutrients Per Serving
Calories
313
Carbohydrates
33.67 g
Dietary Fiber
2.45 g
Protein
20.52 g
Sodium
697.00 mg
Total Fat
10.40 g
Sat. Fat
2.59 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken and Sausage Gumbo over Rice
1.

Flour that has been cooked to a "peanut butter" color on a sheet pan in the oven.

2.

Adding tomatoes to gumbo

3.

Chicken and Sausage Gumbo over Rice in a tilt skillet

4.

1 serving of Chicken and Sausage Gumbo over Rice