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.
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Alex La Guidara
[email protected]This gumbo is a great way to use up leftover chicken or turkey. It's also a great dish to make ahead of time.
Ivana Katavić
[email protected]I'm not a big fan of seafood, but I really liked this gumbo. The shrimp and crab were cooked perfectly, and the sauce was flavorful.
MD obayed Ullah
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. I'll probably use less cayenne pepper next time.
Its Devil
[email protected]I added some chopped greens to this gumbo, and it was a great addition. The greens added a nice fresh flavor to the dish.
Progress Ozeze
[email protected]I'm a vegetarian, so I made this gumbo without the shrimp and sausage. It was still delicious!
Sahan Dhananjaya
[email protected]This gumbo is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
Mariamma Ellis
[email protected]I made this gumbo for a potluck, and it was a huge success. Everyone loved it!
Rana Arfan gulzar
[email protected]I love the addition of the andouille sausage in this gumbo. It gives the dish a nice spicy kick.
Oba Naija
[email protected]This gumbo is the perfect comfort food. It's hearty and flavorful, and it always warms me up on a cold day.
randy Wheeler
[email protected]I've made this gumbo several times now, and it's always a winner. It's easy to make and always turns out great.
Md Sujonfakir
[email protected]I'm not a huge fan of okra, but this gumbo changed my mind! The okra was cooked so well that it was tender and flavorful, and it really added to the dish.
Sagar Mahadi
[email protected]This gumbo was a hit at my dinner party! The flavors were complex and delicious, and the shrimp and okra were cooked perfectly. I will definitely be making this again.