Karen's Gumbo Ya-Ya (chicken and sausage)

This is actually the gumbo I make the least.  My mom was from New Orleans and always made a classic New Orleans File' Gumbo ( a seafood version) on Christmas Eve.  I still carry on that tradition and in the summer I love a light gumbo made with fresh shrimp, okra, and other vegetables that are in season.  Gumbo Ya-Ya is usually a chicken and sausage version.  Ya-ya actually means everyone talking at once, which is typical of a south Louisiana gathering and the joie de vivre! Today has been a cool gray rainy day and a hearty gumbo makes the perfect  dinner.

• 1 stick unsalted butter
• 1/2 cup olive oil
• 2 cups all-purpose 
• 2 medium onions, diced
• 1 tablespoon minced garlic
• 2 celery stalks, diced
• 2 diced bell peppers, 1 green, 1 red
• 1 large firm tomato(blanche to skin) peel, seed and dice
• 1 lb sliced okra, saute to remove slime
• 10 cups chicken stock
• 2 tablespoons Creole seasoning
• 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley 
• 2 bay leaves
• Salt to,taste
• 1 lb. andouille sausage, cut into 1/4 inch-thick slices and roasted in cast iron pan in oven
• 2 1/2 lb. chicken, roasted, skinned or breasts ( w onion, carrots, celery, salt, and pepper)
• I use stock from chicken and add a carton of low sodium Swansen's if needed)
• hot sauce to taste
• boiled rice as accompaniment

Place sausage in cast iron pan in 350' oven for 30 min

Cover chicken with water and add a halved onion, 2 celery stacks, carrots, salt and whole pepper corn.  Cook until breast cooked or whole chicken falls off bone. Strain and reserve stock.  Dice chicken meat.

 

In a 8 quart cast iron pan melt butter over moderately low heat. Add oil. Gradually add the flour, stirring constantly with a wooden spoon, and cook, while stirring. Continue to cook roux, stirring constantly, until it is the color of dark chocolate about 30 min.

     

Add onions and stir while cooking until translucent.  Add garlic, then celery, bell peppers, tonatoes, then stock and spices and stir constantly.  Cooking and stirring for about 2 min. Between the addition of each ingredient.

Add the stock to roux, add the okra , stirring constantly to prevent lumps. Add all remaining ingredients, except rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes


, skimming off any fat and stirring.  Adjust seasoning with hot sauce. Serve over rice.

Yield: