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Gumbo Ya-Ya Recipe

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This recipe for Gumbo Ya-Ya, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup vegetable oil
2 cups flour
1 cup chopped green peppers
1 cup chopped onions
1 cup chopped celery
1 1/2 gallons rich chicken stock
1 lb. cooked chicken
1 lb. Andouille Sausage, sliced
1 tsp. chopped garlic
4 bay leaves
1 tsp. dried thyme
2 Tbs. Louisiana Hot Sauce
1 Tbs. File Powder
1/2 cup chopped green onions

Directions:
Directions:
In a large, heavy Dutch oven, heat oil over high heat until it almost begins to smoke. Add flour and stir well to make a roux. Cook, stirring constantly until roux is a nutty brown color, then lower heat. Add onions, celery, and peppers. Cook in roux for five minutes, until onions begin to brown. Add chicken stock, garlic, bay leaves, and thyme. Simmer 15-20 minutes. Cut chicken meat and andouille into bite-size pieces and add to pot. Simmer.another 20 minutes. Add hot sauce and green onions, and adjust seasonings with salt and pepper as needed. File can be added in the kitchen, or dusted lightly on the gumbo at the table. Serve with boiled long-grain rice.

Number Of Servings:
Number Of Servings:
Serves about 12
Personal Notes:
Personal Notes:
This is a very good gumbo. Spicy, dark-roux, chicken- andouille gumbo flavored with file and served over rice. A critical ingredient is a great andouille. Refrigerate this dish for several days and find that its flavor improves a bit.

Reference: Mr. B's Restaurant

 

 

 

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