Gumbo Ya Ya

2013-01-06
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Ingredients

  • 1 (5 pound) roasting chicken , cut up
  • Salt
  • Cayenne pepper
  • Garlic powder
  • 2 1/2 cups all-purpose flour
  • 1 cup vegetable oil
  • 2 cups onions, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 2 cups green bell pepper, coarsely chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 pound andouille sausage finely, diced (or a spicy sausage such as Kielbasa)
  • 4 cups hot cooked rice

Method

Step 1

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.

Step 2

Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.

Step 3

Measure flour into a large paper bag. Add chicken pieces and shake until well-coated.

Step 4

Remove chicken and reserve the flour.

Step 5

In a large cast iron skillet, brown chicken in very hot oil, remove and set aside.

Step 6

Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.

Step 7

Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!).

Step 8

Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Step 9

Transfer roux and vegetables to a large heavy saucepan.

Step 10

Add stock to roux and vegetables and bring to a boil, stirring.

Step 11

Lower heat to a quick simmer and add garlic, sausage and chicken.

Step 12

Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.

Step 13

Adjust seasonings and serve in bowls over the rice.

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