Gumbo Ya Ya
17 ingredients
15 steps
Ingredients
- 2 cups unsalted butter
- 4 cups all-purpose flour
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 medium yellow onions, diced
- 2 stalks celery, diced
- 5 quarts chicken stock, heated
- 2 tablespoons Creole Seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1 tablespoon chopped garlic
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 pound andouille sausage, sliced 1/2-inch thick
- 1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces
Directions
-
11.
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2First you make a roux.
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3Melt the butter in a 12-quart stockpot.
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4Whisk in the flour and cook until foaming.
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5Cook, stirring often, until dark mahogany, about 1 hour.
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62.
-
7Add the peppers, onion, and celery.
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8Cook until soft, about 5 minutes.
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9Whisk in the chicken stock (make sure its hot), and bring the mixture to a boil.
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10Reduce the heat to simmer.
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11Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt.
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12Cook, skimming fat as necessary, an additional 45 minutes.
-
133.
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14Add the andouille and chicken and cook for approximately 15 minutes.
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15Taste, and adjust for seasoning.
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