Gumbo Ya Ya

Submitted by Tim_John

"This rwcipe is based on one made famous by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!"

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Serves: 10

ingredients

• 1 chicken, cut up
• 2 tablespoons creole seasoning
• 2 1⁄2 cups flour
• 1 cup vegetable oil
• 2 cups onions, coarsely chopped
• 1 1⁄2 cups celery, coarsely chopped
• 2 cups green peppers, coarsely chopped
• 6 cups chicken broth
• 1 1⁄2 teaspoons fresh garlic, minced
• 1 lb andouille sausage, finely diced (or any spicy sausage such as Kielbasa)
• 4 cups hot cooked rice

directions

1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
2. In a large 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. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
3. Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
4. Adjust seasonings and serve in bowls over the rice.