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New Orleans Style Gumbo Ya Ya

Dive into a bowl of soulful comfort with this New Orleans Style Gumbo Ya Ya. The recipe features a dark, nutty roux, the classic holy trinity of onions, celery, and green peppers, and a satisfying combination of chicken and andouille sausage—all served over hot rice. It’s a perfect celebration of authentic Louisiana flavors that’s both comforting for family meals and impressive for guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Creole, Louisiana
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken cut into 10 pieces (breasts halved crosswise)
  • 2 tablespoons Creole seasoning
  • 2½ cups all-purpose flour
  • 1 cup vegetable oil
  • 2 cups chopped onions coarsely chopped
  • 1½ cups chopped celery coarsely chopped
  • 2 cups chopped green peppers coarsely chopped
  • 6 cups chicken broth
  • 1½ teaspoons minced fresh garlic
  • 1 pound andouille sausage finely diced
  • 4 cups hot cooked rice for serving

Equipment

  • Large skillet
  • Large paper bag
  • Wire whisk
  • Cutting board

Method
 

  1. Cut the whole chicken into 10 pieces (be sure to cut the breasts in half crosswise) and season generously with 2 tablespoons of Creole seasoning.
  2. Place 2½ cups of all-purpose flour into a large paper bag, add the seasoned chicken pieces, and shake until they are evenly coated. Reserve any remaining flour for later use.
  3. Heat 1 cup of vegetable oil in a large skillet until very hot. Brown the flour-coated chicken pieces until they turn a golden color. Remove the chicken and set aside, leaving the flavorful bits in the skillet.
  4. Using a wire whisk, stir the oil in the skillet to loosen the browned bits. Add 1 cup of the reserved flour and continue whisking constantly until the mixture transforms into a dark brown, nutty roux that resembles melted chocolate. Remove the skillet from heat once the roux reaches the desired deep color.
  5. Immediately add 2 cups of chopped onions, 1½ cups of chopped celery, and 2 cups of chopped green peppers to the roux. Stir continuously to prevent scorching and to help cool the mixture down.
  6. Pour in 6 cups of chicken broth, then stir in 1½ teaspoons of minced garlic and 1 pound of diced andouille sausage. Allow the ingredients to come together into a thick, flavorful stew. Optionally, return the browned chicken pieces to the pot for additional protein and flavor.
  7. Ladle the finished gumbo over 4 cups of hot cooked rice in individual serving bowls.
  8. Serve with crusty French bread and a simple green salad on the side. Enjoy this comforting bowl of Louisiana tradition and feel free to adjust the seasoning to taste.

Notes

This gumbo recipe is all about building layers of flavor through careful technique and classic Louisiana ingredients. The method of shaking the chicken in a paper bag with flour ensures an even coat, while the dark roux provides a deep, nutty foundation. Adjust the sausage or even swap it for smoked turkey sausage if needed, and serve with crusty French bread and a green salad to complete the meal. The recipe is versatile, welcoming substitutions and creative twists while preserving its authentic roots.