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.

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