Gumbo Ya Ya Recipes

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GUMBO YA YA



Gumbo Ya Ya image

This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

Provided by Bev I Am

Categories     Gumbo

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 11

1 chicken, cut up
2 tablespoons creole seasoning
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green peppers, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 lb andouille sausage, finely diced (or any spicy sausage such as Kielbasa)
4 cups hot cooked rice

Steps:

  • Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
  • Season with Creole seasoning.
  • Measure flour into a large paper bag.
  • Add chicken pieces and shake until well-coated.
  • Remove chicken and reserve the flour.
  • In a large skillet, brown chicken in very hot oil, remove and set aside.
  • Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
  • Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
  • Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
  • Transfer roux and vegetables to a Dutch oven.
  • Add stock to roux and vegetables and bring to a boil.
  • Reduce heat to simmer and add garlic, sausage and chicken.
  • Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
  • Adjust seasonings and serve in bowls over the rice.
  • Serves 10.

Nutrition Facts : Calories 802.4, Fat 49.4, SaturatedFat 11.5, Cholesterol 94.9, Sodium 1085, Carbohydrate 52.8, Fiber 2.3, Sugar 3.3, Protein 34.4

GUMBO YA YA



Gumbo Ya Ya image

This rwcipe is based on one made famous by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

Provided by Timothy H.

Categories     One Dish Meal

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 chicken, cut up
2 tablespoons creole seasoning
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green peppers, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 lb andouille sausage, finely diced (or any spicy sausage such as Kielbasa)
4 cups hot cooked rice

Steps:

  • Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
  • In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
  • Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
  • Adjust seasonings and serve in bowls over the rice.

GUMBO YA YA



Gumbo Ya Ya image

Provided by Michelle McRaney

Categories     Soup/Stew     Chicken     Mardi Gras     Kwanzaa     Sausage     Bell Pepper     Winter     Simmer

Yield Makes 6 quarts

Number Of Ingredients 17

2 cups unsalted butter
4 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium yellow onions, diced
2 stalks celery, diced
5 quarts chicken stock, heated
2 tablespoons Creole Seasoning
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage, sliced 1/2-inch thick
1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces

Steps:

  • 1. 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 1 hour.
  • 2. Add the peppers, onion, and celery. Cook until soft, about 5 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.
  • 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.

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