Best 3 Gumbo Ya Ya Recipes
Gumbo Ya-Ya is a classic Creole dish that combines the flavors of okra, tomatoes, and shrimp in a rich, flavorful broth. It is a hearty and satisfying stew that is perfect for a cold day or a special occasion. This article includes three different recipes for Gumbo Ya-Ya, each with its own unique twist. The first recipe is a traditional Creole Gumbo Ya-Ya, made with okra, tomatoes, shrimp, and a spicy roux. The second recipe is a seafood Gumbo Ya-Ya, which adds crab, crawfish, and scallops to the mix. The third recipe is a vegetarian Gumbo Ya-Ya, which is made with a vegetable broth and hearty vegetables like carrots, celery, and potatoes. All three recipes are delicious and easy to make, and they are sure to become a favorite in your household.
Check out the recipes below so you can choose the best recipe for yourself!
GUMBO YA YA
Provided by Michelle McRaney
Categories Soup/Stew Chicken Mardi Gras Kwanzaa Sausage Bell Pepper Winter Simmer
Yield Makes 6 quarts
Number Of Ingredients 17
Steps:
- 1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
- 2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
- 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
GUMBO YA YA
This rwcipe is based on one made famous by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!
Provided by Timothy H.
Categories One Dish Meal
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. 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. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
- Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
- Adjust seasonings and serve in bowls over the rice.
GUMBO YA YA
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!
Provided by Bev I Am
Categories Gumbo
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
- Season with Creole seasoning.
- 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.
- Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
- Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
- Transfer roux and vegetables to a Dutch oven.
- Add stock to roux and vegetables and bring to a boil.
- Reduce heat to simmer and add garlic, sausage and chicken.
- Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
- Adjust seasonings and serve in bowls over the rice.
- Serves 10.
Nutrition Facts : Calories 802.4, Fat 49.4, SaturatedFat 11.5, Cholesterol 94.9, Sodium 1085, Carbohydrate 52.8, Fiber 2.3, Sugar 3.3, Protein 34.4
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the gumbo will be.
- Don't skimp on the roux. The roux is the base of the gumbo, and it's what gives it its rich, dark color and flavor.
- Cook the roux slowly and evenly. Don't rush the process, or you'll end up with a burnt roux.
- Add the vegetables and cook them until they are softened. This will help to release their flavor into the gumbo.
- Use a variety of proteins. Chicken, shrimp, and sausage are all classic gumbo ingredients, but you can also use other proteins, such as fish, beef, or turkey.
- Add a variety of spices. Gumbo is a Creole dish, and Creole cuisine is known for its use of spices. Some common spices used in gumbo include paprika, cayenne pepper, black pepper, and garlic powder.
- Cook the gumbo low and slow. Gumbo is a dish that benefits from long, slow cooking. This allows the flavors to meld and develop.
- Serve the gumbo with rice. Rice is the traditional accompaniment to gumbo, and it helps to soak up the delicious broth.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients, and it's also a perfect dish for a party or potluck. With a little planning and effort, you can easily make a delicious gumbo that will impress your family and friends.
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