Chicken Gumbo Ya Ya Food

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:

• 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

Steps:

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.