Chicken and Andouille Sausage Gumbo aka Gumbo Ya Ya
Gumbo Ya-Ya is a version of Creole/Cajun Gumbo with chicken and andouille sausage. While there are many types of gumbo with varying ingredients, this one is the most famous. If you have leftovers, the gumbo tastes even better heated up the next day. This dish also freezes exceptionally well for later use.
Course Brunch, Dinner, Dinner for Guests, Lunch, Sunday Dinner
Keyword Chicken and Sausage Gumbo, Gumbo, Gumbo Ya Ya
Prep Time 30minutes
Cook Time 1hour20minutes
Total Time 1hour50minutes
Author David of Sunset & Sewanee
heavy bottom large pot with a lid
measuring cups and spoons
1 ½cups vegetable oil or rendered duck fat
1 ½lbschicken, boneless/skinless thighs cut into cubes
1 ½lbschicken boneless/skinless breast cut into cubes
1lbandouille sausage, cooked, cut in half, and sliced
2tspCrystal or Tabasco hot sauce, or your favorite hot sauce
24ozokra, fresh or frozen cut into 1/2 inch slices(fresh will take a bit longer to cook than frozen)
12cupschicken stock, preferably roasted but regular will do
scallions, finely chopped for garnish
rice, white cooked
Cook the Chicken
Remove any chicken fat or skin from the boneless chicken and cut the meat into cubes—season with salt, black pepper, and a pinch of flour and reserve.
Heat up a sauté pan with about 2 tbsp of oil over medium-high heat. Cook the meat in batches, making sure not to overcrowd the pan. Cook until the chicken meat is slightly browned all over and reserve.
Prep the Vegetables and Measure Out the Seasonings
Chop the onion, celery, and green peppers. Slice the garlic cloves very thin and reserve. Prepare all the dry spices (bay leaves, thyme, oregano, chili powder, file, mustard, cayenne, white pepper, and paprika) and premix in a bowl. Reserve
Making the Roux
To make the roux, start with the oil/duck fat to a heavy bottom large pot. Heat the oil until very hot, but not smoking. Add the flour and whisk in, stirring constantly. Continue stirring for about 40 minutes to an hour until you’ve reached a very dark roux.
Once you’ve attained a dark, but not burned roux, whisk the vegetable mixture to the roux and continue to stir. Add the dry spice mix and the Crystal and Worcestershire sauce and stir to mix in. Let this season the roux while stirring constantly for 1-2 minutes.
Add the Reserved Ingredients
Add the chicken stock and whisk in to incorporate. Once the chicken stock has come up to a simmer (180-190 degrees) and thickened, add the chopped parsley, reserved chicken meat, and the sliced andouille sausage. Reduce the heat to medium (170°F or 75°C) and let the gumbo cook together for 5-10 minutes. Add the cut okra and stir to mix in. Cook the gumbo for another 10-15 minutes over medium heat or until the okra is tender. Reduce the gumbo to serving temperature (150°F or 65°C) for service.
Serving Gumbo Ya-Ya
Serve the gumbo over cooked white rice and top with additional rice and chopped scallions.
Modern restaurants prepare the roux in the oven as a shortcut for the long stirring time. I suggest you try the original way before using the other methods to get a baseline for the flavor.