Gumbo Ya Ya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups unsalted butter
4 cups all purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 med yellow onions, diced
2 stalks of celery, diced
5 quarts chicken stock, heated
2 Tbsp Creole Seasoning
1 tsp ground black pepper
1 tsp crushed red pepper
1 tsp chili powder
1 tsp thyme
1 Tbsp chopped garlic
2 bay leaves
2 Tbsp Kosher salt
1 pound Andouille Sausage, sliced 1/2 inch thick
1 whole 4-lb chicken, roasted and deboned cut into 2 inch pieces
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Directions: |
Directions:First make your roux, Melt butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about an hour. (this is so true it does take about an hour to get the right color, and smell)
Add peppers, onions, and celery, Cook until soft about 5 min. Whisk in the chicken stock (make sure it is Hot) and bring to boil. Reduce heat to simmer. Add in all seasoning. Cook, skimming fat as necessary, an additional 45 mins. Last, add the Andouille sausage & Chicken and cook for about 15 minutes. Taste and adjust seasonings. |
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Number Of
Servings: |
Number Of
Servings:Enough luckily |
Preparation
Time: |
Preparation
Time:1 to 3 hours |
Personal
Notes: |
Personal
Notes: Be sure to watch your roux it can turn ugly quick, and don't give up - it is so worth it. I would also suggest having all your peppers, onions and celery chopped up ahead time, so that when the roux is ready you can toss them in.
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