Recipe for Chicken and Sausage Gumbo

Yields 50 Servings

This recipe yields 4 gallons of chicken and sausage gumbo and 3 gallons and 2 cups rice to make 50–2¼ cup bowls (1¼ cups gumbo, 1 cup rice, and 2 teaspoons green onions).

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 4 pounds and 11 ounces fully cooked frozen chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
• 1 pound and 9 ounces frozen andouille link sausage
• 7 pounds dry parboiled, long grain, brown rice (USDA food item)
• 1 gallon and 2 quarts water
• 3½ cups vegetable oil (USDA food item)
• 1 quart and 1 cup all-purpose flour (USDA food item)
• 5 pounds and 6 ounces as purchased (AP) fresh whole yellow onions
• 5 pounds and 3 ounces AP fresh red bell peppers
• 4 pounds and 2 ounces fresh celery, trimmed
• 3 quarts and ½ cup or 1⅓ number 10 can kidney bean, canned (USDA food item)
• 1 cup ready to use garlic, minced
• ½ cup ground cumin
• ½ cup dried whole oregano
• ½ cup dried thyme
• 3½ gallons water
• 2 cups ready to use green onions, diced

Directions

To Prepare in Advance

1. Thaw chicken and sausage in refrigerator two days prior to service. Critical Control Point (CCP): Thaw chicken and sausage in the refrigerator at 41°F or lower.
2. Preheat conventional oven to 375°F or convection oven to 350°F.

To Prepare Rice

3. Combine rice and water in one–12 inch by 20 inch by 4 inch steamtable pan. Cover pan with foil and place in oven. Cook for 90 minutes. CCP: Cook rice to an internal temperature of 135°F for 15 seconds. Hold rice at 135°F until service.

To Prepare Gumbo

4. Cut andouille sausage ¼ inch thick on a diagonal.
5. Heat 1 cup of vegetable oil over medium heat in tilt skillet. Set aside remaining unused oil.
6. Cook sausage and chicken until brown.
7. Remove sausage and chicken with slotted spoon, set aside.
8. Add remaining oil and flour to tilt skillet over medium heat. Stir flour mixture until brown colored roux.
9. Peel and trim yellow onions.
10. Rinse, trim, and remove seeds of red bell pepper. Rinse celery.
11. Dice yellow onions, red bell peppers and celery into ¼ inch pieces to measure 1 quart and 2 cups for each vegetable.
12. Add diced yellow onions, bell peppers, celery, and garlic to tilt skillet. Stir until onions are translucent.
13. Rinse and drain beans, add to tilt skillet, and stir.
14. Add cumin, oregano, and thyme and stir in tilt skillet.
15. Add additional water to skillet. Simmer for 1 hour until smooth and thick. CCP: Heat to an internal temperature of 165°F for 15 seconds.
16. Skim off any fat from top of gumbo. Hold for service. CCP: Hold for service at 135°F or higher.
17. Remove rice from oven, let cool. CCP: Hold for service at 135°F.
18. Portion 1¼ cups or one number 4 scoop and one number 16 scoop gumbo in 16 ounce microwave-safe bowl. Top with 1 cup or one number 4 scoop rice and 2 teaspoons or one number 100 scoop green onions for each serving. Serve immediately.

Nutritional Analysis

• Calories, in K calories: 419
• Carbohydrates, in grams: 40.50
• Protein, in grams: 17.70
• Saturated fat, in grams: 3.80
• Trans fat, in grams: 0
• Total fat, in grams: 20.90
• Sodium, in milligrams: 495.80

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 8 gallons of chicken and sausage gumbo and 6 gallons and 1 quart rice to make 100–2¼ cup bowls (1¼ cups gumbo, 1 cup rice, and 2 teaspoons green onions).

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 9 pounds and 6 ounces fully cooked frozen chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
• 3 pounds and 2 ounces frozen andouille link sausage
• 14 pounds dry parboiled, long grain, brown rice (USDA food item)
• 3 gallons water
• 1 quart and 3 cups vegetable oil (USDA food item)
• 2 quarts and 2 cups all-purpose flour (USDA food item)
• 10 pounds and 12 ounces as purchased (AP) fresh whole yellow onions
• 10 pounds and 6 ounces AP fresh red bell peppers
• 8 pounds and 4 ounces fresh celery, trimmed
• 1 gallon, 2 quarts, and 1 cup or 2⅔ number 10 can kidney bean, canned (USDA food item)
• 2 cups ready to use garlic, minced
• 1 cup ground cumin
• 1 cup dried whole oregano
• 1 cup dried thyme
• 7 gallons water
• 1 quart ready to use green onions, diced

Directions

To Prepare in Advance

1. Thaw chicken and sausage in refrigerator two days prior to service. Critical Control Point (CCP): Thaw chicken and sausage in the refrigerator at 41°F or lower.
2. Preheat conventional oven to 375°F or convection oven to 350°F.

To Prepare Rice

3. Combine rice and water in two–12 inch by 20 inch by 4 inch steamtable pans. Cover pans with foil and place in oven. Cook for 90 minutes. CCP: Cook rice to an internal temperature of 135°F for 15 seconds. Hold rice at 135°F until service.

To Prepare Gumbo

4. Cut andouille sausage ¼ inch thick on a diagonal.
5. Heat 2 cups of vegetable oil over medium heat in tilt skillet. Set aside remaining unused oil.
6. Cook sausage and chicken until brown.
7. Remove sausage and chicken with slotted spoon, set aside.
8. Add remaining oil and flour to tilt skillet over medium heat. Stir flour mixture until brown colored roux.
9. Peel and trim yellow onions.
10. Rinse, trim, and remove seeds of red bell pepper. Rinse celery.
11. Dice yellow onions, red bell peppers and celery into ¼ inch pieces to measure 3 quarts for each vegetable.
12. Add diced yellow onions, bell peppers, celery, and garlic to tilt skillet. Stir until onions are translucent.
13. Rinse and drain beans, add to tilt skillet, and stir.
14. Add cumin, oregano, and thyme and stir in tilt skillet.
15. Add additional water to skillet. Simmer for 1 hour until smooth and thick. CCP: Heat to an internal temperature of 165°F for 15 seconds.
16. Skim off any fat from top of gumbo. Hold for service. CCP: Hold for service at 135°F or higher.
17. Remove rice from oven, let cool. CCP: Hold for service at 135°F.
18. Portion 1¼ cups or one number 4 scoop and one number 16 scoop gumbo in 16 ounce microwave-safe bowl. Top with 1 cup or one number 4 scoop rice and 2 teaspoons or one number 100 scoop green onions for each serving. Serve immediately.

Nutritional Analysis

• Calories, in K calories: 419
• Carbohydrates, in grams: 40.50
• Protein, in grams: 17.70
• Saturated fat, in grams: 3.80
• Trans fat, in grams: 0
• Total fat, in grams: 20.90
• Sodium, in milligrams: 495.80

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Soups, stews, and chili recipes
• Hot plate recipes
• Side dish recipes

Serving Suggestion

• Yield 50 or yield 100–2¼ cup bowls (1¼ cups gumbo, 1 cup rice, and 2 teaspoons green onions).

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• ⅝ cup vegetables (¼ cup red orange and ⅜ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Fully cooked frozen chicken fajita strips
• Dry parboiled, long grain, brown rice
• Vegetable oil
• All-purpose flour
• Canned kidney beans

Recipe Roots (Flavor Profile)

• Southeast USA
• Creole and Cajun

Preparation Time

• Preparation: 30 minutes for 50 servings or 100 servings
• Cook time: 1½ hours for 50 servings or 100 servings

Critical Control Point (CCP)

• CCP: Thaw chicken and sausage in the refrigerator at 41°F or lower.
• CCP: Cook rice to an internal temperature of 135°F for 15 seconds.
• CCP: Heat gumbo to an internal temperature of 165°F for 15 seconds.
• CCP: Hold gumbo and rice for service at 135°F or higher.

Kid Rating

Culinary Center

Natomas Unified School District