Chicken and Andouille Gumbo...that pretty much describes it. This variety of gumbo is most decidedly Cajun and is commonly referred to as Gumbo Ya-Ya, the rich Cajun stew introduced to the world by Chef Paul Prudhomme. Like most gumbos, it starts with a dark roux and builds its foundation with the Trinity, rich chicken stock, herbs and spices along with chicken and flavorful Andouille Sausage. It takes a while to properly prepare, but you will find this flavor-pack gumbo is quite easy to make and definitely no-angst!
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What is Gumbo Ya-Ya?
"Gumbo"...that small word packs a lot of punch. Recognized as the Official State Dish of Louisiana, gumbo epitomizes the melding of the various cultural heritages of South Louisiana. I’ve seen gumbo defined as “a soup-like dish featuring two or more meats or seafood and served with rice”. That simple, textbook definition doesn't even come close to defining this heavily seasoned dish with a lot of nuances.
Ask any Cajun or Creole cook what gumbo is and you will get very definitive but different answers. You'll find that there is little consensus as to what exactly must go into gumbo or the best way to make it. Although there are two basic types, chicken and sausage gumbo and seafood gumbo, there are many varieties of each. Mainly it's regional and family traditions that result in the many variations of gumbo. Gumbo Ya-Ya is no exception. This rustic bowl of goodness embodies the Cajun aspects of our culture. Typical of Cajun recipes, it’s a gumbo made with simple techniques and the simple ingredients that were readily available in Cajun country. The term “Ya-Ya” doesn’t refer to the ingredients or technique but means “everyone talking at once”. It's meaning as it relates to gumbo is open to various interpretations. Could it mean that various ingredients are being used at once, or that everyone around the eating table is talking at once, or even a kitchen full of cooks all talking at once while a big pot of Gumbo Ya-Ya simmers on the stove? Could be yes to all of those questions. Chef Paul Prudhomme drew on his Cajun roots to popularize this classic Gumbo, which has been broadly adopted and adapted in large and small regional restaurants and home kitchens. All I know is that I’ve never had a gumbo I didn’t love and this Gumbo Ya-Ya is my favorite kind. I’m glad to share my no-angst recipe and methods with you.
Here’s What You Need
Check out the Hints and Tips section and the preparation steps to read about options and substitutes for whole chicken and andouille sausage. Learn more about what Andouille below.
If you don't have homemade chicken stock, you can substitute commercial chicken stock. Read about that in the Preparation section below.
The black and white pepper can pack a subtle kick, but add some cayenne pepper if you like it really spicy.
Lagniappe-What is Andouille Sausage? Here's what Chef John Folse has to say about it:
“Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. Andouille is stuffed into the beef middle casing, which makes the sausage approximately 1 ½ inches in diameter. When smoked, it becomes very dark, almost black in color. It was not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees F. “Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. Andouille is stuffed into the beef middle casing, which makes the sausage approximately 1 ½ inches in diameter. When smoked, it becomes very dark, almost black in color. It was not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees F. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing. The sausage was seasoned and smoked, and it was served thinly sliced as an hors d'oeuvre.
Chef John Folse, CEC, AAC describes Andouille Sausage in The Encyclopedia of Cajun and Creole Cuisine:
Equipment
This is a two-pot dish which means part of the recipe will be cooked in a dutch oven and another part will be cooked in a stockpot.
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Dutch oven, Stockpot, cutting boards, glass prep bowls, cambro prep boards, chef knives, measuring cups, measuring spoons
Here’s What You Do
First...you have a beer. With the delicious and rich way this recipe turns out you may think it's complicated. We’re going to make it no-angst by being prepared, practicing some mise en place and that starts with the chef. Pop the top of a beer and sit down and read the recipe all the way through. It's a really simple technique...build the foundation starting with the roux in one pan, then blend it all into a boiling stock in another pan. Read it all, then make sure you have what you need and you know what you will do with each ingredient.
Preparation
Start with the stock
Place the stock into the stock pot, cover and set over a low heat.
If you don’t want to or don't have time to make homemade stock, using this commercial stock and some boneless, skinless chicken thighs and breasts is an excellent option. Chop the chicken into bite-size pieces. I have done it this way many times.
If you make Homemade Chicken Stock, the chicken meat will be cooked as part of that process. Here's the recipe:
Once the chicken is cooked, separate the meat from the bone and skin and sprinkle with Creole seasoning.
Resist the temptation of adding too much chicken. Use no more than 2 pounds of shredded, chopped or pulled chicken or it can take over the gumbo and all you are eating is chicken.
Chop the Trinity-yellow onions, celery and bell peppers and place all that into the same prep bowl. In separate bowls place the chopped green onions and the chopped garlic. You can just do a rough chop on all of these as they will be cooked down in the stock.
Slice the sausage into medallions about ¼ inch thick, set aside. Measure out the stock, oil and flour.
Mix the Herb and Spice Blend in a separate ramekin. Put the salt in a different ramekin and leave it out until you taste it later-the stock and the creole seasoning may contain salt so you want to over do it.
Brown the Sausage and Make a dark roux
Place a cast iron Dutch oven over medium-high heat. When it's hot, fry the sausage until it starts to brown and render some of its fat, about 5 minutes. Remember, most andouille sausage does not have a high fat content, so there will not be a tremendous amount of fat rendered, but there will be lots of great flavor.
Remove the browned sausage from the Dutch oven and set aside leaving as much fat as possible in the pan. Add the vegetable oil to the Dutch oven. When the oil is very hot, sprinkle in the flour and whisk constantly, blending all the oil and sausage fat with the flour to make a nice dark brown roux.
Pay close attention during this stage, keep whisking or stirring with a wooden spoon. You can turn the fire down a little so that it does not cook too fast. The only thing that can go wrong is that you burn the roux. If you do, just throw it out, have another beer and start over. Combining a dark roux with the sausage fat is the first important layer of flavor and color that will start to define this dish.
Add the Trinity
When the roux is ready, add the trinity (yellow onions, bell peppers and celery) and keep stirring until all the onions, bell peppers and celery are coated with the roux. Keep stirring over a medium to medium high heat, scraping up the fond (browned bits of roux and veggies that stick to the bottom of the pan-ultra flavor tidbits!) off the bottom of the pan. Once everything is coated with roux, stir occasionally so it doesn't burn while the veggies cook down. They will develop a moist look as their sugars and juices combine with the roux. This should take about 15 to 20 minutes.
Lagniappe: Here's a little trick: If you're having a lot of sticking to the bottom of the Dutch oven, try covering the pan for a few minutes...this will keep some of the moisture in the pan to add some steam that will help deglaze the bottom. If that doesn't work, use a small amount of the stock to deglaze the pan. Make sure to mix all this together...too much flavor to leave in the pan!
Add garlic, green onions, spices and sausage
Throw in the garlic and green onions, mix well and stir until the garlic is aromatic-about 2 minutes.
Add about ½ of the Herb and Spice Blend, including the Bay Leaves. Add the browned sausage back to the Dutch oven. Stir everything together and simmer over medium heat for about 5 minutes.
Mix Roux/Veggies into the Stock
Meanwhile, back at the stockpot, bring the stock to a full rolling boil.
Now it's time to mix the veggie, roux and sausage into the stock. You can turn the heat off under the roux/veggie mix while the stock is at a full, rolling boil. With a slotted spoon, mix one spoonful of the veggies into the boiling stock, stirring until all the veggie/roux mixture is dissolved into the stock.
Repeat this, one slotted spoonful at a time, until all the veggies are blended into the stock, making sure to return the stock to a full boil between spoonfuls.
Lagniappe: Note on this two-pot technique: The idea is to combine the roux mixture with the stock so that it's smooth and without lumps. Can you do it all in one pot? Sure. I find it a little more trouble adding the stock to the roux. You need to do it slowly and make sure the Dutch oven is large enough to hold the entire gumbo. Using my two-pot technique, it's easier to blend small amounts of roux mixture into the stock and eliminate lumps than it is vice versa.
Once all the roux/veggie mix has been incorporated into the stock, add about half of the remaining Herb and Spice Blend and keep the stock at a high boil for 5 to 10 minutes which encourages all the flavors to come together.
NOTE: If you are using raw chicken, add it in slowly now, much like you did the veggie mix, stirring in between adding bits of chicken. If you are using chicken from making the stock, hold off on adding it in for a while.
Simmer 1-Hour Covered
After about 10 minutes, turn the heat to low, cover the pot and simmer for about 1 hour. Stir occasionally so that it doesn't stick. After the hour, taste the gumbo for any additional seasoning.
If you are using the cooked chicken, add it a little at a time now. Stir well and simmer the stock for 15 to 30 minutes, uncovered while the flavors meld.
Remove the stock pot from the heat and let it sit, covered, for about 10 minutes, then dip some of the fat that has risen to the top.
Cook the Rice. Cook about 2 cups of raw rice according to the package instructions. This will yield about 6 cups of cooked rice. Set aside.
There you have it. The stock has thickened and the chicken and sausage have fused their delicious flavors with the rich roux and vegetables. Remove the bay leaves, mound about ½ cup of white rice in the middle of the bowl and ladle the gumbo right on top.
Hints and Tips
What goes with Gumbo?
Potato Salad is a traditional side dish for gumbo in many parts of Louisiana. Crispy French bread and a nice green salad are natural accompaniments for gumbo.
What can I substitute for Andouille?
Andouille brings a lot of flavor to this gumbo. There are many brands of Andouille and they each have their own flavor profile. If none are available, or you can't find one that you like, you can substitute any smoked pork (or chicken) sausage. A good kielbasa is a good substitute.
Is gumbo the same as etouffee or jambalaya?
No, gumbo is a thick roux-based soup-like dish that is served over rice. Etouffee is crawfish, shrimp, chicken or any number of other proteins smothered in a rich gravy, thickened with roux and served over rice. Jambalaya is a combination of vegetables, spices and proteins cooked with raw rice in stock so that the rice absorbs the wonderful flavors as it cooks.
Here's Sweet Daddy D's recipes for Crawfish Etouffee and two different Jambalayas.
Do I need Okra in my gumbo?
Okra is a common ingredient in many types of gumbo, but it is not necessary. In fact, the term “gumbo” means okra and is derived from African influences in our culture. Okra imparts its unique flavor to gumbo but also is used as a thickener. This Gumbo Ya-Ya recipe relies on a dark roux and a slow simmer for thickening.
What is filé?
Filé (pronounced FEE-lay) is the powder derived from ground sassafras leaves. It’s also used as a thickener in gumbo and can be cooked into the recipe or sprinkled on top of the finished gumbo. Again, this is a common, classic ingredient in Cajun and Creole recipes, but it's not necessary for real authentic gumbo.
What about leftovers?
This Gumbo Ya-Ya is one of those recipes that tastes better the next day. Keep leftovers in the fridge for 3 to 4 days in an airtight container. It can be reheated in batches in the microwave or in a saucepan.
This gumbo can also be stored in the freezer for about 6 months in an airtight container. You can thaw it in the fridge overnight or on top of the stove in a saucepan over low heat.
In the mood for more Creole and Cajun dishes?? Check these out:
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Yeah You Right!
Recipe
Chicken and Andouille Gumbo (Gumbo Ya-Ya)
Here's What You Need
- 8 cups Chicken Stock See Recipe Notes
- 2 pounds white and dark meat chicken See Recipe Notes
- 1 pound Andouille Sausage
- ¾ cup vegetable oil
- ¾ cup all purpose flour
- 2 large Yellow Onions diced
- 1 large green pepper diced
- 2 stalks Celery diced
- 2 bunches green onions diced
- 5 cloves garlic
- 2 whole chicken wings optional
Herb and Spice Blend
- 2 tablespoons Oregano
- 2 tablespoons Basil
- 1 ½ teaspoons Thyme
- 1 tablespoon Creole seasoning plus a little more for the chicken
- 1 tablespoons White Pepper
- 1 tablespoon ground black pepper
- 1 ½ teaspoons kosher salt
- 2 bay leaves
Here's What You Do
- Slice the andouille sausage into medallions, set aside. If using uncooked chicken-cut chicken into bite-size pieces; if using cooked chicken, shred pull or chop chicken. Place in a bowl and mix in Creole seasoning and set aside.
- Measure out the flour and vegetable oil.
- Mix the Herb and Spice Blend in a small bowl and set that aside.
- Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl
- Place the chicken stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
- In a large cast-iron Dutch oven over medium-high heat sauté the sausage until browned and rendering some of its fat. Scrape the brown bits off the bottom. When the sausage is nicely browned, remove it from the pan back to its bowl, leaving the renderings in the pan. About 5 minutes.
- Maintaining the medium-high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a dark roux. About 10 minutes.
- As soon as the roux is dark enough add the veggies in about half or a third at a time and stir to completely mix the veggies with the roux.
- Continue to cook over medium-high heat, stirring frequently and scraping the bits off the bottom, careful not to let it burn or scorch. This will take at least 15 to 20 minutes.
- Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
- MIx in about half the spice mix and the 2 bay leaves; add back the sausage, mix well and cook for another five minutes.
- Turn up the heat on the stock pot and bring the chicken stock to a rolling boil.
- Using a slotted spoon, mix in the veggie/sausage mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/sausage mix has been added to the stock. About 10 minutes.
- If using raw chicken, add it now, a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful. If you are going to throw in a couple of chicken wings, now is the time. If using cooked chicken from making stock, we will add that later.
- Add a little more spice mix, stir well.
- Turn the heat down to low, cover the pot and simmer for about an hour, stirring occasionally.
- Add the cooked chicken from making the stock now, a little at a time. Stir to combine and simmer, uncovered, for 15 to 30 minutes.
- Prior to serving, skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the spice mix or some more salt and black pepper, if needed.
- Remove the bay leaves and serve over white rice.
Rachel
Found this recipe after a few attempts looking for a Gumbo Ya-Ya one. I made it last night and it turned out fantastic!! I will definitely be trying more recipes from this site! Thank you!
I did differ from the recipe by using store bought stock and a rotisserie chicken (trying to cut corners with two young kids running around 😁)
Sweet Daddy D
Rachel, thanks for the kind words. I appreciate you trying the recipe and am so glad you liked it. Honestly, substituting the rotisserie chicken is perfect and I use store-bought Kitchen Basic stock most of the time when I make this recipe. Thanks, can't wait to hear what you try next!
Jessica
Hi, Do you used dried herbs? Thanks!
Sweet Daddy D
Hey, Jessica. For the recipe, I did use dried herbs but you can use fresh herbs if you prefer. I would suggest adding them later in the cook. Dried herbs have more intense flavor than fresh, so you should use more fresh than dried (like 2 to 1 or 3 to 1). Thanks for the comments.
Jessica
Perfect! Thanks so much for the info. I made your jambalaya this week and now I want to try all your dishes. I wish you had more desserts though 😊
Sweet Daddy D
Thanks, Jessica. I've got a lot of deserts on my list, just haven't had time to get to them. I will at some point. Thanks for reaching out, glad you liked the Jambalaya!
Rudolph Schmidt Hirsch
Amazing recipe! Authentic New Orleans Creole Gumbo Ya Ya. Savor this dish while reading the classic book "Gumbo Ya Ya - Folk Tales of Louisiana" by Robert Tallant and Lyle Saxon. Sweet Daddy D's recipe for Gumbo Ya Ya - chicken and andouille gumbo is the quintessential recipe for this traditional rich meal. We follow Daddy D's recipe other than simmering a whole chicken in the seasoned stock and then de-boning it. Excellent seasoning and flavor. I made a bit pot and shall happily eat it Several Time!
Sweet Daddy D
Yeah you right, Rudy!
Mick
This came out fantastic. I didn't find andouille at the store and with the virus going around I didn't want to make a special trip to another store so I used some Jalapeno Kielbasa they had and it was great in this. I already had some home made stock on hand so I pre cooked my chicken in the fat from the sausage and set aside. The spice level on this was perfect. Better than gumbo I've had at many restaurants.
Sweet Daddy D
Hey, Mick. I appreciate you trying the recipe and thanks for reaching out. I'm so glad you liked it. That sausage sounds great, I bet the jalapeno was a perfect fit. If you try different, good quality sausages, you'll see how that can affect the flavor profile. That's the way to do the chicken and the way I do it most of the time. Thanks again! Yeah you right!