Potato Salad on Gumbo

Potato Salad

1. Chop eggs and refrigerate until ready for use.
2. Rinse potatoes well under cool running water and drain.
   • Can use fresh diced potatoes, frozen diced potatoes, or dehydrated potatoes as well.
3. Mix diced potatoes with all other ingredients in large bowl. Refrigerate to chill. (Best if chilled overnight before serving.)
4. Portion potato salad with #8 scoop per serving. Each portion provides ½ cup of starchy vegetable.
5. Serve potato on the side with gumbo or serve with potato salad inside gumbo as a garnish.

Gumbo

1. Make the gravy per package directions. It takes 1 gallon of water to 1 bag of gravy. After mixture thickens, remove from heat. Continue to stir until well mixed. Set aside
2. Spray pan with non-stick cooking spray.
3. Add onion, celery, green pepper, and garlic powder; sauté 5 minutes or until vegetables are tender.
4. Add creole seasoning over sautéed vegetables mixture. When increasing recipe more than 50 servings, start with half of the creole seasoning and then add more as necessary.
5. Cook 1 minute, stirring constantly.
6. Add cooked chicken and broth slowly to sautéed vegetable mixture. Add next 4 ingredients. Bring to a boil. Add gravy mixture.
7. Cover, reduce heat, and simmer 15 minutes.
8. Prepare rice according to rice recipe directions. 4# = 50 1/2 c servings Place rice in full -size steamtable pans (12″ X 10″ X 2 1/2 “).
9. Using appropriate portion control, portion rice with 4 oz spoodle or No. 8 scoop. Serve 8oz gumbo over rice. Offer 1 oz of crackers with the 8 oz Gumbo over Rice.
10. Top with ½ cup of potato salad. Garnish with paprika