Gumbo Ya Ya

Name: Gumbo Ya Ya
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 10 serving(s)
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

(4)

Recipe by Bev I Am

This dish was invented 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!

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READY IN: 2hrs 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.
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 stirring constantly until the roux turns a dark brown.
Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
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.
Adjust seasonings and serve in bowls over the rice.
Serves 10.