Gumbo Ya Ya
Warm your soul with the bold, savory flavors of Gumbo Ya Ya, a classic Cajun dish brimming with Southern charm. This hearty recipe starts with a rich, dark roux—the cornerstone of Louisiana cooking—then layers fragrant spices, tender chicken thighs, smoky Andouille sausage, and the "Holy Trinity" of Cajun cuisine: onions, bell peppers, and celery. Simmered to perfection in a flavorful broth spiked with paprika, cayenne, and herbs, this gumbo delivers a symphony of spice and depth in every bite. Served over fluffy white rice and garnished with fresh green onions and parsley, Gumbo Ya Ya is a show-stopping crowd-pleaser perfect for gatherings or a cozy night in. Embrace the spirit of the Bayou and savor this comforting, one-pot masterpiece today!
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Recipe Information
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1.5 pounds chicken thighs (boneless and skinless)
- 12 ounces Andouille sausage (sliced)
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 2 bay leaves
- 1 teaspoon hot sauce (optional)
- 1 to taste salt
- 1 to taste black pepper
- 4 cups cooked white rice (for serving)
- 2 green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slowly whisk in the flour to create a roux. Stir continuously for 20-25 minutes, or until the roux reaches a dark chocolate brown color. Be careful not to burn it.
Season the chicken thighs with salt and black pepper. Add them to the pot and cook for 5-7 minutes, until browned on both sides. Remove the chicken and set aside.
Add the Andouille sausage slices to the pot and cook until browned. Remove and set aside with the chicken.
Stir in the diced onion, bell pepper, and celery (known as the 'Holy Trinity' of Cajun cooking). Cook for 7-9 minutes, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Slowly pour in the chicken stock while stirring to incorporate it into the roux.
Return the browned chicken thighs and sausage to the pot.
Add the dried thyme, oregano, paprika, cayenne pepper, bay leaves, and hot sauce (if using). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1.5 to 2 hours. Stir occasionally and skim off any fat that rises to the surface.
Remove the chicken thighs from the pot, shred them with two forks, and return them to the gumbo.
Taste the gumbo and adjust seasonings with additional salt, black pepper, and hot sauce if desired.
Serve the gumbo over cooked white rice and garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
6599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.1 g | 505% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1070 mg | 356% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 417.3 g | 152% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 27.1 g | ||
| Protein | 347.6 g | 695% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 567 mg | 44% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
