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Gumbo Ya Ya Recipe

Experience the legendary Gumbo Ya Ya, a New Orleans culinary masterpiece created by Chef Paul Prudhomme at K-Paul's! This rich and flavorful gumbo, said to be so delicious it'll make you say 'Ya Ya!', features tender chicken, savory sausage, and a deeply browned roux. Perfect for a special occasion or a cozy night in, this recipe delivers authentic New Orleans taste in your own kitchen.

Prep Time 20 mins
Cook Time 165 mins
Calories 802.4 kcal
Protein 68g
Rating 4.8 (4 Reviews)
Gumbo Ya Ya 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gumbo Ya Ya

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How to Make Gumbo Ya Ya

  1. Cut 2 lbs of boneless, skinless chicken breasts in half crosswise to get 10 pieces.
  2. Season chicken generously with 2 tablespoons of Creole seasoning.
  3. Place 2 cups of flour in a large paper bag.
  4. Add the chicken pieces to the bag and shake until evenly coated. Remove chicken and set aside, reserving the flour.
  5. In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat. Brown chicken pieces in batches, ensuring not to overcrowd the pan. Remove and set aside.
  6. Stir the oil remaining in the skillet with a whisk to loosen any brown bits from the bottom of the pan.
  7. Make a roux: Whisk in 1 cup of the reserved flour into the skillet, stirring constantly with a whisk over medium-low heat until the roux is a dark brown color (this will take about 20-30 minutes; be patient!).
  8. Remove the roux from the heat.
  9. Add 2 chopped medium yellow onions, 2 chopped celery stalks, and 1 chopped green bell pepper to the roux. Stir constantly until vegetables are tender, about 5-7 minutes.
  10. Transfer the roux and vegetables to a large Dutch oven.
  11. Add 8 cups of chicken stock to the Dutch oven, and bring to a boil.
  12. Reduce heat to low, simmer, and add 4 minced cloves of garlic and 1 lb of sliced Andouille sausage.
  13. Add the browned chicken to the Dutch oven.
  14. Continue to simmer, covered, for 1 ¾ to 2 hours, or until the chicken is very tender.
  15. Adjust seasoning with salt and pepper to taste.
  16. Serve hot over cooked rice. Serves 10.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

13g

Fat

57g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Gumbo Main Dish Poultry Rice American Cajun Southern United States Chicken Stove Top Creole Dietary One Dish Meal Low Carb Low In Something Meat Pasta Rice And Grains Equipment 4 Hours Or Less