Gumbo-Style Chicken and Vegetable Soup

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CHEF BRYAN HUDSON
SYSCO RALEIGH
SERVES 8

 

Ingredients:

½ lb. Andouille sausage, cut into

¼ inch slices

1 cup Path of Life 5 Grain Blend

½ lb. okra, halved

2 corn cobbettes, cut into ½ inch slices

1 leek, light green and white parts only, sliced into ¼ inch rounds

¼ cup Arrezzio Imperial olive oil blend

½ cup celery root, cut into

¼ inch dice

½ cup rutabaga, cut into

¼ inch dice

½ cup turnip, cut into ¼ inch dice

1 Tbsp. chopped garlic

2 bay leaves

1 cup Burgundy cooking wine

2 cups Minor’s reduced chicken stock

1 cup whole stewed tomatoes, crushed by hand

½ lb. Sysco Classic chicken breast, pulled apart

½ cup sweet potato, finely diced

1 Tbsp. fresh thyme

¼ tsp. cayenne pepper

2 Tbsp. Mike’s Hot Honey (optional)

Salt and freshly ground pepper to taste

 

Directions:
In a large stockpot over medium heat, cook and render the sausage. Toss the 5 Grain Blend, half the okra, corn and leek in olive oil, and roast at 375 degrees until browned, about 10 minutes. Add celery root, rutabaga, turnips, garlic and bay leaves, and sweat until vegetables are translucent. Deglaze stockpot with Burgundy wine and reduce by half. Add chicken stock, 4 cups water, roasted vegetables and remaining ingredients to the stockpot. Let the soup come to a low simmer until vegetables are cooked through, 8 to 10 minutes. Garnish with roasted corn slices and remaining okra and serve.