Chicken and Sausage Gumbo over Rice

Thaw the onion, green pepper, okra, chicken and sausage (if necessary) overnight in the refrigerator.

On the day of production, drain the thawed vegetables thoroughly.

TO MAKE ROUX:

• Oven Method -  Brown the flour in the oven on a sheet pan (ungreased) at 400 degrees F for 1 hour or until flour is a peanut butter color. Check color every 15 minutes. Stir occasionally and watch closely because it browns quickly. Browned roux can be made ahead and frozen for later use. (See variation for making a roux in the Notes section.)

TO MAKE RICE:

• Place the brown rice in a steamtable pan. Add the 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.

Heat the oil in a tilting skillet, steam-jacketed kettle, or stockpot over medium heat.

Add the onion, celery, green pepper, okra, and garlic powder to the oil.
Sauté the vegetables for 5 minutes, or until vegetables are tender.

Sprinkle the browned flour from step 1, thyme, Creole Spice Blend, and salt over the sautéed vegetable mixture.
Stir the mixture constantly. Cook it for one minute, or until the mixture thickens.

Add the chicken broth slowly to the sautéed vegetable mixture.

Add the next 4 ingredients (diced chicken through tomatoes). Bring the mixture to a boil.

Reduce the heat. Then cover the gumbo, and simmer it 15 minutes, or until thickened.

Pour the chicken and sausage gumbo in half-size steamtable pan (12" x 10" x 4"). For 50 servings, use 2 steamtable pans.

Portion the rice with 4 ounce spoodle or #8 scoop (½ cup). Serve the gumbo with a 6 ounce ladle (¾ 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.