Gumbo Ya Ya Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "gumbo ya ya"
gumbo ya ya
1 (5 pound) roasting chicken , cut up
salt
cayenne pepper
garlic powder
2 1/2 cups all-purpose flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green bell pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage finely, diced (or a
spicy sausage such as kielbasa)
4 cups hot cooked rice
cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. measure flour into a large paper bag. add chicken pieces and shake until well-coated. remove chicken and reserve the flour.
in a large cast iron skillet, brown chicken in very hot oil, remove and set aside. stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
transfer roux and vegetables to a large heavy saucepan. add stock to roux and vegetables and bring to a boil, stirring. lower heat to a quick simmer and add garlic, sausage and chicken. continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. adjust seasonings and serve in bowls over the rice.
serves 10.
