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Gumbo Ya-Ya Recipe

One of the most popular types of gumbo is known as Gumbo Ya-Ya. It includes chicken and andouille sausage.


  • 1 lb. (4 sticks) unsalted butter
  • 3 cups all-purpose flour
  • 2 red bell peppers, in medium dice
  • 2 green bell peppers, in medium dice
  • 2 celery stalks, in medium dice
  • 1 ¼ gallon (20 cups) chicken stock
  • 2 tablespoons Creole seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon chili powde
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped garlic
  • 2 tablespoons kosher salt
  • 1 lb. andouille sausage, cut into ¼ inch-thick slices
  • 3 ½ lb. chicken, roasted and boned
  • Hot sauce, to taste
  • Cooked rice


Melt butter in a 12-quart stockpot over medium low heat. Slowly add in one third of the flour. Stir constantly with a wooden spoon and cook for approximately 30 seconds. Add another one third of the flour, still stirring constantly, and cook for another 30 seconds. Finally, add the remaining one third of the flour and cook for another 30 seconds, stirring constantly. Reduce the heat to low and cook for 45 minutes to an hour, or until the roux is very dark brown, but not black, stirring constantly.
Add bell peppers and keep stirring for 30 seconds. Add onions and celery, still stirring, and cook another 30 seconds. Add chicken stock to the roux, and make sure to keep stirring this constantly to prevent lumps from forming. Add remaining ingredients except chicken, rice and hot sauce. Bring mixture to a boil and then reduce heat to a light simmer. Simmer uncovered for about 45 minutes, stirring occasionally to prevent sticking. Add chicken and simmer for 15 minutes. Add hot sauce to taste. Serve gumbo over cooked rice.
This recipe makes about 6 quarts, and leftovers can be frozen.