Gumbo Ya-Ya
Gumbo Ya-Ya
Gumbo ya-ya was introduced to the world by the famous Cajun chef, Paul Prudhomme. This rich chicken and andouille stew is considered to be the state dish, epitomizing the cultural heritage of southern Louisiana. To make this gumbo requires a lot of time and patience. This isn’t something you can prepare in a hurry. The stock will take time. The roux will take time and constant whisking. There are numerous steps that need to be performed in a specific order. This is somewhat of a complicated dish to make, overall, honestly. But after all the intense, laborious cooking, you will become so internally happy eating gumbo ya-ya. It is very spicy and ever so addicting. Serve the gumbo over steamed rice.
Ingredients
- 9 cups water
- 2 1/2 lbs chicken thighs
- 1 lb andouille sausage sliced
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 large onion diced
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 bunches green onions
- 8 garlic gloves
Spice Blend
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp creole seasoning
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 3 bay leaves
Garnish
- green onions chopped
To Serve
- steamed rice
Instructions
- Mix together the spice blend ingredients. Set aside.
- Add the water and chicken thighs to a large pot. Bring to a boil and simmer for 1 hour. Remove the chicken from the pot. Take the chicken off the bone, chop, and season with creole seasoning. Keep the stock warm.
- Brown the andouille in a large Dutch oven over medium high heat for 6 minutes. Remove from the pan and set aside.
- Pour the oil in the pot. Once sizzling, whisk in the flour.
- Continue whisking for 10 minutes until a dark roux has formed.
- Add in the onions, celery, and bell pepper. Cook for 15 minutes, scraping up the brown bits on the bottom.
- Stir in the garlic and green onions. Cook for 2 minutes.
- Add in the andouille, half of the spice blend, and the bay leaves. Cook for 5 minutes.
- Pour in the stock. Bring to a boil and simmer for 10 minutes.
- Stir in half of the remaining seasoning. Cover. Reduce the heat to low and simmer for an hour.
- Add the chicken and the rest of the spice blend. Simmer for 30 more minutes.
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