Chicken Gumbo Ya Ya Recipes

GUMBO YA YA

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.

CHICKEN GUMBO YA YA

Steps:

• Place the chicken in 3 quarts of water and add all ingredients down to the first salt ingredient. Simmer until the chicken is done (about 30 mins). Remove the chicken and place the bones back in the pot, continue to simmer for another 45 mins.Skim the top for foam.
• Remove the onion, celery and carrot, then place all other ingredients except the okra and rice in the pot after you remove the bones. Simmer for 1 hour, then put the okra in and simmer for 15 more mins. You can also add more of the spices to your taste at this point.
• Cook the rice following package directions while the soup is simmering and set aside.
• When the soup is done, place 1/2 cup cooked rice in the bottom of a serving bowl with the gumbo on top. Serve with garlic bread. Enjoy

GUMBO YA YA

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.

GUMBO YA YA

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.

INSTANT POT® CHICKEN AND SAUSAGE GUMBO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
• Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.