Smoked Chicken and Andouille Gumbo
Chicken and sausage gumbo in known as Gumbo Ya Ya. This name was coined by the late chef Paul Prudhomme. He said that this gumbo is so good it makes you say Ya Ya. Traditionally, this gumbo is not as thick as a seafood gumbo. The roux is also darker.
1 cup canola oil
1 1/2 cups all-purpose flour, divided
1 red bell pepper, diced
1 medium onion, diced
1 celery stalk, diced
10 cups Chicken Stock
1 1/2 tablespoons Creole Shake Seasoning Blend
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
2 teaspoons garlic, chopped
1 bay leaf
1 tablespoon kosher salt
1/2 pound andouille sausage, cut into 1/2 inch discs
1 (3-pound) smoked chicken, cut into bite size pieces
Hot sauce to taste
Cooked white rice for serving
In a stockpot, heat oil over moderately low heat. Gradually add flour and stir to combine. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour. Add bell pepper 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, hot sauce, and rice and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasonings with hot sauce. Serve hot over rice.
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