Gumbo Ya Ya

Name: Gumbo Ya Ya
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 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

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!"

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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

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 whiskingÂ 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.