Gumbo Ya Ya

Description

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!

Ingredients

• Chicken
• Creole Seasoning
• Flour
• Vegetable Oil
• Onions
• Celery
• Green Peppers
• Chicken Broth
• Fresh Garlic
• Andouille Sausage
• Cooked Rice

Instructions

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
10. Add onions, celery and green bell pepper, stirring constantly until vegetables are tender
11. Transfer roux and vegetables to a dutch oven
12. Add stock to roux and vegetables and bring to a boil
13. Reduce heat to simmer and add garlic, sausage and chicken
14. Continue cooking, covered, until the chicken is tender, 1 3 / 4 to 2 hours
15. Adjust seasonings and serve in bowls over the rice
16. Serves 10