Gumbo Ya Ya

Made This Recipe? Add Your Photo

Total Time
2hrs 45mins
45 mins
2 hrs

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!

Skip to Next Recipe




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