Yaya Gumbo
Yaya Gumbo is made with a rich homemade chicken stock, whole chicken and andouille sausage, and it has all the classic Cajun flavor of gumbo!
Servings: 6 people
Calories: 361kcal
Equipment
Ingredients
- 4-6 pound whole chicken
- 2 onions 1 quartered (for broth), 1 chopped (for gumbo)
- 2 celery stalks 1 quartered (for broth), 1 chopped (for gumbo)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon peppercorns
- ½ cup oil
- ½ cup flour
- ½ pound Andouille sausage sliced
- 1 bell pepper diced
- 2 teaspoons Cajun seasoning
- ½ teaspoon chili powder
- ½ teaspoon dried thyme
- 1 teaspoon salt adjust to taste
Instructions
- Combine the chicken, quartered onion, quartered celery stalk, bay leaf, fresh thyme and peppercorns in a large pot or Dutch oven.
- Fill the pot with water, covering the chicken, or as close as you can get to covering it. (You will want about 7-8 cups of stock for the gumbo).
- Heat the pot to boiling, then reduce to a simmer.
- Cover and simmer for 2 hours.
- Remove the chicken and set aside to cool. Shred it once cool to the touch.
- Strain the stock and set aside.
- Heat the flour and oil over medium heat, whisking constantly.
- Continue whisking until it becomes a deep medium brown color (like milk chocolate). It will take 10-15 minutes.
- Add the onion, green pepper, celery and andouille sausage.
- Cook, stirring regularly, for about 3-5 minutes.
- Add the seasoning (Cajun seasoning, salt, chili powder and thyme) and cook another 3 minutes.
- SLOWLY stir in the 7-8 cups of stock, whisking constantly to avoid clumping. ** I recommend stirring in 1 cup at a time.
- Simmer for 10 minutes, then stir in about 2 cups of the shredded chicken (add more or less as desired).
- Add additional salt, if needed to taste.
- Serve with steamed white rice and green onions.
Video
Notes
- Make sure you use a large enough pot to fit the whole chicken and enough water to make about 8 cups of broth.
- After you make the broth, be sure to strain it before adding it to the gumbo. This will remove any small bones or pieces of chicken skin.
- If you want a less rich gumbo, cool the broth in the fridge and scrape the solids off the top before using it in the gumbo.
- You’ll want to stir your roux (flour and oil mixture) constantly so it doesn’t burn.
- Be sure to stir in the broth slowly to prevent lumps from forming. I usually add one cup at a time.
- If the gumbo is too thick for you, just add more broth until the gumbo reaches your desired consistency.
- For extra heat, just add more Cajun seasoning or a little cayenne pepper.
- Let it sit in the fridge overnight for even better flavor the next day.
Nutrition
Serving: 1cup | Calories: 361kcal | Carbohydrates: 15g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 743mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1104IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 2mg