Gumbo Ya Ya

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! This is my version of this great dish.

  • 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 pepper, coarsely chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 pound andouille sausage finely, diced (or any 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 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 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.

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.

Add your rating: 1 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 3.08 out of 5)

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1 Comment so far »

  1. bret webber said

    January 10 2017 @ 12:11 pm

    Haven’t read any of the reviews but I will say this is to the best method I have seen for this dish. I have made it at least 2-3 times a year for the past 5-6 years. I used chicken breasts and cube it up to fry. Making the roux from the oil you fry the chicken in is what makes this gravy the best. No other method can deliver the flavor I get with this technique.

    Makes me the hero every time!

    Thanks Chef Rick

    Bret

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