Gumbo Ya Ya
A traditional Cajun recipe for Gumbo Ya Ya.
Ingredients
- 1 large Roasting chicken [about 5 lbs.], disjointed
- Salt
- Cayenne pepper
- Powdered garlic
- 2 0.5 cup Flour
- 1 cup Vegetable oil
- 2 cup Onions, coarsely chopped
- 0.8 cup Celery, coarsely chopped
- 2 cup Green pepper, coarsely chopped
- 6 cup Chicken broth
- 0.8 tsp Fresh garlic, minced
- 1 lb Andouille sausage finely diced [or any spicy smoked
- sausage such as Keilbasa]
- 4 cup Fluffy rice
Instructions
- 1
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 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 [not black though]. Remove from heat and add onions, celery and green bell pepper, stirring constantly so they do not burn. Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring ot 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 pretty bowls over steamed white rice.