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Gumbo Yaya

Chicken and Sausage Gumbo YaYa

  • Author: Abbe Odenwalder
  • Prep Time: 60 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour and 45 minutes
  • Yield: 8-12 Servings 1x
  • Category: Soup, stew, gumbo
  • Method: Stove Top
  • Cuisine: Cajun/Creole

Ingredients

Scale
  • 3 cans low salt chicken stock
  • 1 1/2 c brown roux approximately
  • 1 lb Andouille Sausage or any spicy smoked sausage
  • 1 T canola oil
  • 1 T minced garlic
  • 1 large green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1/2 t dried thyme leaves or 4 sprigs fresh
  • 1 bay leaf
  • 2 T tabasco
  • 2 T Worcestershire
  • 1/22 t salt (This is your preference and depends on how salty your stock and sausage is.)
  • 1 t freshly ground black pepper
  • 34 c shredded chicken (I use a roast chicken from the grocery, but if you make your own chicken stock, you can use the chicken from that.
  • 3 c cooked white rice (You may want more. It depends on how many rice lovers you have.)

Brown Roux

  • 1 c canola oil
  • 1 1/2 c flour, divided into 1/4 cups
  • 1/3 c finely chopped onion
  • 1/3 c finely chopped green pepper
  • 1/3 c finely chopped celery
  • 1 t minced garlic

Instructions

Brown Roux (Make sure to have all ingredients ready and a whisk.)

  1. In a heavy bottomed 4 quart Dutch oven, add oil and heat to smoking over medium high heat. Be careful! As soon as oil is smoking whisk in flour in 1/4 c increments until flour becomes a dark nutty brown. When that happens add the next 1/4 cup and so on. Continue to whisk, through out the entire process until flour is incorporated and deep brown. Do not leave for one second because the roux can burn fast. When all is incorporated, remove from heat.
  2. Once removed from heat immediately add onion, pepper, celery and garlic. This helps cool the roux and adds flavor. Pour or spoon roux into a 4 cup measure and set aside. It is very hot so be careful. Now wipe out your Dutch oven and get ready to make your gumbo.

Gumbo YaYa

  1. Slice sausage into 1/4″ slices and cut in half. Heat oil in Dutch oven over medium high heat and add sausage. Cook until the fat is rendered or it starts to brown.
  2. Add garlic, green pepper and onion. Saute about 3 minutes or until veggies are softened. Pour in stock and bring to a simmer. Add thyme and bay leaf.
  3. Add reserved 1 1/2 c roux, whisking until roux is incorporated. Bring to a simmer and simmer for 30-45 minutes.
  4. Stir in chicken, Tabasco, Worcestershire and pepper. Add salt to taste. Serve over rice with biscuits or corn bread. (You may also want to adjust the tabasco if you don’t like things too spicy.)

Notes

Slightly adapted from Brennan’s.

Keywords: gumbo. gumbo yaya, cajun food, creole food, mardi gras recipes,