Gumbo Yaya
From waterlily 16 years ago
- 70 minutes to make
- Serves 812
I learned this recipe from my dear friend Sherry when I lived in New Orleans. She told me that Ya-Ya means the sort of good time that happens when good friends get together and get so excited and happy in each others' company that everyone is talking at once and everyone is having a wonderful time. Read more See less
Ingredients
- 2 cups (4 sticks) unsalted butter shopping list
- 4 cups all-purpose flour shopping list
- 2 red bell peppers, diced shopping list
- 2 green bell peppers, diced shopping list
- 2 medium yellow onions, diced shopping list
- 2 stalks celery, diced shopping list
- 5 quarts chicken stock, heated shopping list
- 2 tablespoons creole seasoning shopping list
- 1 teaspoon ground black pepper shopping list
- 1 teaspoon crushed red pepper shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon thyme shopping list
- 1 tablespoon chopped garlic shopping list
- 2 bay leaves shopping list
- 2 tablespoons kosher salt shopping list
- 1 pound fresh shrimp, peeled and deveined shopping list
- 1 pound andouille sausage, sliced 1/2-inch thick shopping list
- 1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces shopping list
- creole seasoning Ingredients shopping list
- 1/3 cup paprika shopping list
- 3 tablespoons dried oregano shopping list
- 3 tablespoons ground black pepper shopping list
- 2 tablespoons dried basil shopping list
- 2 tablespoons kosher salt shopping list
- 1 tablespoons cayenne pepper shopping list
- 1 tablespoon granulated onion shopping list
- 4 teaspoons dried thyme shopping list
- 4 teaspoons granulated garlic shopping list
- Stir all ingredients to combine. Store in an airtight container up to 3 months. shopping list
How to make it
- This recipe starts as do so many Cajun and Louisiana Creole recipe, with the magical words, "First you make a roux..."
- First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 45 minutes - 1 hour.
- Add the peppers, onion, and celery. Cook until soft, about 5 -10 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
- Add the andouille, shrimp, and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
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