•   Rice
  • 4 oz. small diced white onions
  • 2 oz. small diced celery
  • 2 oz. small diced green bell peppers
  • 1 oz. unsalted butter
  • 2 cups uncooked long-grain white rice
  • 2 cups water
  • 1/2 bay leaf
  • 1/4 tsp. ground cumin
  • 1/4 tsp. dried oregano leaves
  • 1/4 tsp. kosher salt
  •   Seasoned Chicken
  • 1-1/2 oz. all-purpose flour
  • 1 Tbsp. sweet paprika
  • 1-1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1 lb. medium to large diced boneless skinless chicken breasts
  •   Gumbo
  • 8 oz. medium diced andouille sausages
  • 1 oz. canola oil
  • 2 oz. clarified butter
  • 3 oz. all-purpose flour
  • 6 oz. medium diced green bell peppers
  • 6 oz. medium diced yellow onions
  • 3 oz. medium diced celery
  • 1/2 oz. minced fresh garlic
  • 1 each bay leaf
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. dried thyme leaves
  • 1/8 tsp. ground red pepper (cayenne)
  • 2 qt. chicken stock
  • 5 oz. 1/2-inch-thick sliced okra
  • 4 oz. chopped seeded tomatoes
  • 16 packets PREMIUM Saltine Crackers


Nutritional facts are based on a single serving
Calories 540
Total fat 22g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 75mg
Sodium 1930mg
Carbohydrate 60g
Dietary fiber 3g
Sugars 5g
Protein 26g
Calcium 8%DV
Iron 25%DV


  1. Sweat  onions, celery and bell peppers in butter in medium saucepan on medium heat 5 min. Add rice; stir until coated with butter. Add water and seasonings; bring to boil. Cook 8 to 10 min. or until the water reaches the level of the rice; cover. Simmer on low heat 10 to 15 min. or until all liquid has been absorbed and rice is al dente.
  2. Remove  saucepan from heat. Fluff rice. Spread onto parchment paper-lined sheet pan and cover loosely until ready to use.
  3. Seasoned Chicken:
  4. Meanwhile,  combine flour and seasonings. Toss with chicken.
  5. Gumbo:
  6. Saute  sausage in heavy saucepot on medium-high heat until lightly browned. Remove from pot and set aside. Add oil and seasoned chicken. Saute until chicken is golden brown; remove from pot and set aside.
  7. Reduce  heat to medium. Stir in butter. Gradually whisk in flour until smooth. Cook the roux until dark brown in color, stirring constantly. Stir in bell peppers, onions, celery, garlic and seasonings. Sweat 5 min.
  8. Gradually  whisk in stock; bring to boil. Simmer on medium-low heat 15 min., stirring occasionally.
  9. Add  okra, tomatoes, and reserved sausage and chicken. Cook 20 min. or until chicken is cooked through.
  10. For each serving:
  11. Portion  1 cup gumbo into each bowl. Top with #8 scoop of rice. Serve with 2 packets PREMIUM Saltine Crackers.
  12. Garnish each serving with minced green bell peppers and a sprinkle of filé powder.


    Substitute pork stock for the chicken stock.

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