Cajun and Creole Recipes
Gumbo Ya Ya
Yield: 10 servings
Ingredients
- 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
Instructions
- 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.
Attribution
Photo credit: 91499534@N00
CC BY