2 hrs 45 mins
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!
My Private Note
Units: US | Metric
- 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
- 1Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
- 2Season with Creole seasoning.
- 3Measure flour into a large paper bag.
- 4Add chicken pieces and shake until well-coated.
- 5Remove chicken and reserve the flour.
- 6In a large skillet, brown chicken in very hot oil, remove and set aside.
- 7Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
- 8Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
- 9Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
- 10Transfer roux and vegetables to a Dutch oven.
- 11Add stock to roux and vegetables and bring to a boil.
- 12Reduce heat to simmer and add garlic, sausage and chicken.
- 13Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
- 14Adjust seasonings and serve in bowls over the rice.
- 15Serves 10.
Browse Our Top Gumbo Recipes
Nutritional Facts for Gumbo Ya Ya
Serving Size: 1 (502 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 802.3
- Calories from Fat 444
- Total Fat 49.4 g
- Saturated Fat 11.4 g
- Cholesterol 94.8 mg
- Sodium 1084.9 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 2.3 g
- Sugars 3.2 g
- Protein 34.3 g