Chicken Gumbo

IngredientsPoultry, Rice, Vegetables
Menu PartSoup
Cuisine TypeAmerican
houston isd chicken gumbo

Source: Houston Independent School District (Houston)

A healthy take on a Southern classic. This gumbo uses chicken and brown rice, making it a great option for lunch.


25 cups cooked brown rice
3 gal. gumbo base
8 lb. cooked, diced chicken breast or thighs
100 packets saltine crackers

Gumbo Base

11.5 oz. gumbo roux mix
2 lb., 6.5 oz. diced yellow onion
1 lb. 10 oz. diced celery
1 lb. 10 oz. diced green bell pepper
1.5 oz. whole peeled garlic
2 tsp. black pepper
1.5 oz. Cajun blend spices seasoning
2 cups Worcestershire sauce
2 gal. water
5 lb., 2 oz. canned diced tomatoes
6 oz. vegetable base
.25 oz. parsley leaf
8 oz. corn starch

Cajun Seasoning Blend
Yield: 125 lb.

25 lb. ground paprika
27 lb. garlic powder
27 lb. onion powder
12 lb. crushed oregano leaves
12 lb. thyme leaves
22 lb. ground black pepper


  1. Heat kettle to 180°F, add celery, onions, bell peppers, roux and seasonings. Stir well to combine.
  2. Increase heat to 200°F, add water and vegetable base and tomatoes.
  3. Bring to simmer, add remaining ingredients.
  4. Simmer for 25 minutes.
  5. Place 1/2 cup cooked brown rice in a 12 ounce soup bowl.
  6. Ladle 8 ounces of gumbo base over rice. Place 2.5 ounces of cooked, diced chicken in center. 
  7. Serve immediately with 2 packets of saltine crackers.

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