Gumbo Ya Ya is Chicken and Andouille Gumbo right from Cajun Country. Thick, rich and packed with flavor.
Estimated Time 2 hourshours55 minutesminutes
Servings 10Servings
Here's What You Need
8cupsChicken Stock - See Recipe Notes
2poundswhite and dark meat chicken - See Recipe Notes
1poundAndouille Sausage - sliced in medallions
¾cupvegetable oil
¾cupall purpose flour
2 largeYellow Onions - diced
1largegreen pepper - diced
2stalksCelery - diced
2bunchesgreen onions - diced
5clovesgarlic - chopped
2wholechicken wings - optional
Herb and Spice Blend
2tablespoonsOregano
2tablespoonsBasil
1 ½teaspoonsThyme
1tablespoonCreole seasoning - plus a little more for the chicken
1tablespoonsWhite Pepper
1tablespoonground black pepper
1 ½teaspoonskosher salt
2bay leaves
Here's What You Do
Mise en place
Slice the andouille sausage into medallions, set aside. Cut the 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; chop the vegetables and set aside; chop the garlic and set aside in a small bowl; mix the Herb and Spice Blend in a small bowl and set that aside.
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.
Steps for the Gumbo
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 Dutch oven, 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 add the flour to make a dark roux. About 10 minutes.
As soon as the roux is dark enough add the Trinity (yellow onions, bell peppers and celery) about a half or a third at a time. Stir to completely mix the veggies with the roux. (Tip: if the roux continues to darken, you can periodically remove the pot from the heat while you stir the Trinity).
Continue to cook the Trinity 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.
Add about half of the Herb and Spice Blend 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.
Add the chicken, a few pieces 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. (Tip: 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 of the Herb and Spice Blend, stir well.
Turn the heat down to low, cover the pot and simmer for about an hour, stirring occasionally.
Uncover and simmer about 15 to 30 minutes as the gumbo thickens. If using cooked chicken from making the stock, add it now, a little at a time. Stir to combine.
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.
Notes
If you have time, making your own chicken stock makes this gumbo really great. Check out my recipe for homemade stock here. If you don't have time to make fresh chicken stock, this recipe is still great using commercial chicken stock.This recipe was developed using boneless/skinless chicken breasts and thighs cut into cubes. You can also use the chicken from making the stock; pull and shred about 1 pound of both white and dark meat and discard the bones and skin. You'll be tempted, but don't use too much chicken. You can also use skin-on and bone-in chicken pieces. Brown the seasoned chicken pieces right after browning the sausage. Add these as you would the boneless/skinless chicken.Substitue any smoked pork sausage for the andouille. This recipe was developed using Le Bon Papa Creole Seasoning, which has no salt. If you are using a seasoning that contains high levels of salt, adjust your added salt according to the creole seasoning. Commercial chicken stock may also contain salt.Leftovers can be held in an airtight container, refrigerated for 3 to 4 days. This can be frozen, again in an airtight container for up to 6 months.