• Tommy Centola

Gumbo YaYa from Mr. B's

Updated: Jan 4

As the cold starts to envelop the south, everyone is turning to soups to warm them up. This week, I will share two delicious New Orleans soups.


1 cup unsalted Butter

1 cup All-purpose Flour, divided

1 Red Bell Pepper, seeded and diced

1 Green Bell Pepper, seeded and diced

1 medium Onion, diced

1 Celery Stalk, diced

10 cup Chicken Stock

1/2 pound Andouille Sausage, sliced 1/4-inch thick

1 tablespoon Creole Seasoning

1 tablespoon Kosher Salt, plus additional to taste

1/2 teaspoon ground Black Pepper

1/2 teaspoon crushed Red Pepper

1/2 teaspoon Chili Powder

1/2 teaspoon dried Thyme

1 1/2 teaspoons minced Garlic

1 Bay Leaf

Meat from 1 (3 1/2 pound) Raosted Chicken, shredded

Hot Sauce

Hot Cooked Rice (Optional)

French Bread (Optional)


IN a 12-quart stockpot or Dutch oven, melt butter over low heat. Gradually add 1/3 cup flour, stirring constantly with a wooden spoon, and cook 30 seconds. Repeat this step twice. Continue cooking roux, stirring constantly, until it is the color of dark mahogany, 45 minutes to 1 hour. Add bell pepper, and stir constantly 30 seconds. Add onion and celery, and stir constantly 30 seconds. Gradually add chicken stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper, chili powder, thyme garlic, and bay leaf, and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring constantly. Add meat, and simmer 15 minutes. Adjust seasoning with salt and hot sauce, if desired. Serve over rice or with French bread, if desired.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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