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Chicken and Andouille Gumbo Ya Ya Recipe

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This recipe for Chicken and Andouille Gumbo Ya Ya, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff McIntire- Strasburg- St. Lois, MO
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs. boneless chicken breasts, cut into bite size pieces
Tony Chachre's Creole Seasoning (to taste)
2 1/2 c. all-purpose flour
1 c. vegetable oil
2 c. chopped onion
2 c. chopped green pepper
1 1/2 c. chopped celery
6 c. chicken stock
4 c. water
1 lb. andouille sausage (can also use kielbasa or even hot links)
1 1/2 tsp.. minced garlic
steamed white rice

Directions:
Directions:
Arrange chicken pieces evenly on baking sheet and season evenly with Tony Chachere's Creole Seasoning (or salt, cayenne pepper and garlic powder). Let stand 30 minutes at room temperature. Combine chicken pieces and flour in large paper bag and shake until chicken is well coated. Heat oil in large skillet over medium-high heat. Add chicken (reserve remaining flour) and brown on all sides. Remove with slotted spoon and set aside. Loosen any brown bits on bottom of skillet. Using whisk, add 1 cup reserved flour and enough oil to make 1 cup, and stir constantly until roux is very dark brown (about 25 minutes). Remove from heat and add onions, green pepper, celery and garlic, stirring to blend thoroughly and prevent burning. Transfer to large saucepan. Stir in stock and water and bring to a boil over medium-high heat. Reduce heat, add chicken and sausage, and simmer 45 minutes, stirring occasionally. Season to taste with more creole seasoning, and serve immediately over steamed rice in individual soup bowls.

Number Of Servings:
Number Of Servings:
Serves 8
Preparation Time:
Preparation Time:
2 hours (though its good to let it simmer longer)
Personal Notes:
Personal Notes:
I've been making this gumbo for years now, and it's always a crowd-pleaser. Great for those mid-size winter dinners, or as a pot-luck dish. It's even better on following days (if you have any left over!). If you don't understand the "Ya Ya" part now, you will after you've eaten it...

 

 

 

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