If you’re looking to add some Cajun flare to your menu, look no further. Leah Chase of Dooky Chase’s Restaurant in New Orleans, Louisiana has perfected traditional Gumbo and paired it with Chef Todd Downs’ Country Club Idaho® Potato Salad.
The Andouille Sausage and Chicken Gumbo is full of rich and delectable ingredients including two types of flavorful sausages, diced chicken breast, onions, green peppers and celery mixed with a variety of bold spices like paprika, thyme and a hint of mouthwatering cayenne pepper. However, the dish wouldn’t be complete without its hearty counterpart, Country Club Idaho® Potato Salad. Made with classic potato salad ingredients including eggs, dill pickle relish, onions, green and red peppers, and Idaho potatoes, the unique flavor stems from Tony Cachere’s Cajun seasoning.
For more information on Leah and her restaurant Dooky Chase click here. To read about Todd and his passion for potatoes, click here.
County Club Idaho® Potato Salad Ingredients:
Serve gumbo alongside potato salad.
Yield: 4 Servings
Leah Chase and Todd Downs
Dooky Chase's Restaurant
New Orleans, LA
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616