Gumbo Ya Ya2013-01-06
- 1 (5 pound) roasting chicken , cut up
- 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
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
Measure flour into a large paper bag. Add chicken pieces and shake until well-coated.
Remove chicken and reserve the flour.
In a large cast iron 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.
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!).
Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring.
Lower heat to a quick 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.
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