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Gumbo Yaya
Ingredients
- These are restaurant-quantities. Quarter the recipe if you want it to fit a normal family.
- 1 lb (4 sticks) butter
- 3 cups flour
- 2 diced red peppers
- 2 diced green peppers
- 2 diced onions
- 2 diced celery stalks
- 20 cups chicken stock
- 1 lb. kielbasa or andouilles sausage, but into 1/4" thick slices
- 2 tbsp. creole seasoning (store bought)
- 2 tbsp kosher salt
- 1 tsp pepper
- 1 tsp dried red pepper flakes
- 1 tsp chili powder
- 1 tsp dried thyme
- 1 tbsp minced garlic
- 2 bay leaves
- 1 3 1/3 lbs. chicken, roasted and boned
- boiled or steamed rice
Instructions
- Begin by making a dark roux. In a 12 quart stockpot melt the butter over low heat. Gradually add 1 cup of the flour, stirring constantly with the wooden spoon, and continue cooking, stirring constantly, for a minute. Add another cup of flour and stir again for a minute. Same for the third cup. Continue to cook the roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to an hour.
- Add the green and red peppers to the roux and stir for a minute. Add the onion and celery and stir for a minute,. Add the stock one cup at a time and stir constantly to avoid lumps. Add sausage and everything else but the chicken. Bring to a boil and simmer for 45 minutes. Add chicken and simmer for 15 minutes. Adjust seasoning.
Additional Notes
Creole seasoning: 3 tbsp. paprika 2 tbsp each: onion powder; garlic powder; dried oregano; dried basil 1 tbsp each: dried thyme; black pepper; cayenne pepper; salt Bash each: chili powder; cumin powder
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