GUMBO YA YA
Provided by Michelle McRaney
Categories Soup/Stew Chicken Mardi Gras Kwanzaa Sausage Bell Pepper Winter Simmer
Yield Makes 6 quarts
Number Of Ingredients 17
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.
GUMBO YA YA
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
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
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
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
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