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GUMBO YAYA

Source of Recipe


CHEF RICK.COM






List of Ingredients



• 1 CHICKEN, CUT UP
  
• 2 TABLESPOONS CREOLE SEASONING
  
• 2 1/2 CUPS FLOUR
  
• 1 CUP VEGETABLE OIL
  
• 2 CUPS ONION, COARSELY CHOPPED
  
• 1 1/2 CUPS CELERY, COARSELY CHOPPED
  
• 2 CUPS GREEN PEPPER, COARSELY CHOPPED
  
• 6 CUPS CHICKEN BROTH
  
• 1 1/2 TSP. FRESH GARLIC, MINCED
  
• 1 LB. ANDOUILLE SAUSAGE, FINELY DICED{OR ANY SPICY SAUSAGE, SUCH AS KIELBASA]
  
• 4 CUPS HOT COOKED RICE
  






Instructions



1. CUT CHICKEN INTO 10 PEICES
   
   
2. SEASON WITH CREOLE SEASONING
   
   
3. PUT FLOUR INTO A PAPER BAG. aDD CHICKEN PEICES AND SHAKE UNTIL WELL COATED.
   
   
4. REMOVE CHICKEN AND RESERVE THE FLOUR
   
   
5. IN A LARGE SKILLET BROWN CHICKEN IN VERY HOT OIL, REMOVE AND SET ASIDE.STIR OIL REMAINING IN A PAN WITH A WIRE WHISK TO LOOSEN ANY BROWN PARTICLES.
   
   
6. MAKE A ROUX BY WHISKING IN ONE CUP OF THE REMAINING FLOUR AND STIRRING CONSTANTLY UNTIL THE ROUX TURNS A DARK BROWN.
   
   
7. REMOVE FROM HEAT.
   
   
8. ADD ONIONS, CELERY, AND GREEN PEPPER. STIRRING CONSTANTLY UNTIL VEGETABLES ARE TENDER.
   
   
9. TRANSFER THE ROUX AND VEGETABLES TO A DUTCH OVEN
   
   
10. ADD STOCK TO ROUX AND VEGETABLES AND BRING TO A BOIL.
    
    
11. REDUCE HEAT TO A SIMMER, AND ADD GARLIC, SAUSAGE AND CHICKEN.
    
    
12. CONTINUE COOKING, COVERED, UNTIL THE CHICKEN IS TENDER. 1 3/4 - 2 HOURS.