• Tommy Centola

Gumbo Ya Ya from Mr. B’s Bistro

Updated: Jan 4

Today, we are getting the first feel of Fall in the air. This gets me thinking about making soup. Today, I have a gumbo recipe from Mr. B’s Bistro in the French Quarter of New Orleans. Gumbo Ya Ya is very different from a Seafood Gumbo. The roux is darker for Gumbo Ya Ya. The meat in the gumbo is Chicken and Andouille. This is a great gumbo when fresh seafood is not available.

This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later.

1 lb. (4 sticks) unsalted Butter

3 cups all-purpose Flour

2 Red Bell Peppers, in medium dice

2 Green Bell Peppers, in medium dice

2 medium Onions, in medium dice

2 Celery stalks, in medium dice

1 1/4 gallon (20 cups) Chicken Stock or Broth

2 tablespoons Creole Seasoning

1 teaspoon ground Black Pepper

1 teaspoon dried hot Red Pepper Flakes

1 teaspoon Chili Powder

1 teaspoon dried Thyme

1 tablespoon chopped Garlic

2 Bay Leaves

2 tablespoons Kosher Salt

1 lb. Andouille Sausage, cut into 1/4 inch-thick slices

3 1/2 lb. Chicken, roasted and boned

Hot Sauce to taste

Boiled Rice as accompaniment

In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.

Enjoy!!!

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