EMERIL'S GUMBO YA YA
Steps:
- In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. Remove the hen and set aside. Strain and reserve the broth. In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Natasha Peter
[email protected]This gumbo is simply amazing! The flavors are incredible and the shrimp and sausage are cooked to perfection.
Josh Cleveland
[email protected]This is the best gumbo recipe I've ever tried. I will definitely be making it again and again.
Stephen Miller
[email protected]This gumbo is a bit too spicy for me, but I'm sure I can adjust the amount of cayenne pepper next time.
Md Ridoy Kazi
[email protected]I added some chopped bell pepper and celery to my gumbo for extra flavor.
Ashrafali Mangrio
[email protected]I'm not a fan of okra, so I left it out of my gumbo. It was still delicious.
Max Kleeman
[email protected]This gumbo is a great way to use up leftover chicken or shrimp.
pankoj sarkar
[email protected]I wasn't sure about the combination of okra and shrimp, but it actually works really well.
Princess Fari
[email protected]This gumbo is a little time-consuming to make, but it's worth the effort.
Rhys Sauve
[email protected]I've made this gumbo several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Hardcore Towfik
[email protected]This gumbo is easy to make and it's packed with flavor. I highly recommend it.
Danequa Walker
[email protected]I followed the recipe exactly and my gumbo turned out great! I'm so glad I found this recipe.
Md Rashedul Islam Raju (Rashed Mullah)
[email protected]This gumbo is a bit spicy for my taste, but it's still really good.
Shelly Robinson
[email protected]I'm not a huge fan of gumbo, but this recipe changed my mind. It's so flavorful and satisfying.
Ahmed_kharfoosh
[email protected]This is the best gumbo I've ever had. The roux is perfect and the spices are just right.
Bikram Gurung
[email protected]I made this gumbo for a party last weekend and it was a huge hit! Everyone loved it.
Bikram Raza
[email protected]This gumbo is absolutely delicious! The flavors are so rich and complex, and the shrimp and sausage are cooked perfectly. I will definitely be making this again.