Gumbo ya ya*
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Roasting chicken (about 5 lbs.), disjointed |
| Salt | ||
| Cayenne pepper | ||
| Powdered garlic | ||
| 2½ | cup | Flour |
| 1 | cup | Vegetable oil |
| 2 | cups | Onions, coarsely chopped |
| 1½ | cup | Celery, coarsely chopped |
| 2 | cups | Green pepper, coarsely chopped |
| 6 | cups | Chicken broth |
| 1½ | teaspoon | Fresh garlic, minced |
| 1 | pounds | Andouille sausage finely diced (or any spicy smoked sausage such as Kjelbasa |
| 4 | cups | Fluffy rice |
Directions
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (not black though).
Remove from heat and add onions, celery and green bell pepper, stirring constantly so they do not burn.
Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring ot a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1¾ to 2 hours. Adjust seasonings and serve in pretty bowls over steamed white rice.
credit given to "Thwe Commander's Palace New Orleans cookbook" typed from my morning newspaper.
We've had this many times and it is one of our favorites! Mary Riemerman
Submitted By MARY RIEMERMAN On 02-20-95