Gumbo Ya-Ya

In New Orleans lingo, Gumbo Ya-Ya means everyone talking at once, usually at a large gathering or party.

Making a roux is tricky and will take time to get to the desired color. However, a properly cooked roux is the backbone of this dish, and once mastered, you will love using it in all types of gumbos, soups, and stews.



GATHER YOUR GROCERIES:

1 ¼ cups vegetable oil
1 ½ cups all-purpose flour
1 red bell pepper, diced

1 green bell pepper, diced
1 large onion, diced
2 celery stalks, diced
8 cups chicken stock or broth
3 cans of beer, your favorite
1 tablespoon sea salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon dried thyme
4 cloves minced garlic
2 bay leaves
1 tablespoon dried parsley
½ pound smoked sausage, cut into 1/4 inch-thick slices
1 pound roasted chicken, boned

THE WAY TO DO IT:

Open one can of beer and sip while cooking; you’re going to need it. Begin making your roux by preheating a thick pot using medium to low heat. Pour in the oil, gradually add the flour while constantly stirring with a spoon. Your arm will get tired, but continue to stir until your roux is the color of milk chocolate. Too high heat will cause the roux to speckle and burn. Use caution because the roux mixture becomes hot and can burn like napalm.

When your roux has reached the desired color, add the bell peppers, onions, and celery and stir until it smells lovely about 30 seconds. Slowly pour the stock into the roux, constantly stirring to prevent lumps. Use caution as this process creates a lot of steam. Add your 2 remaining cans of beer and all remaining ingredients except for the chicken and rice. Bring to a boil.

Simmer gumbo with the cover slightly open for about an hour, skim any fat, and stir occasionally. Add water if needed. Add your chicken during the last 15 minutes of cooking. Serve over cooked white rice and garnish with thinly sliced green onions. Enjoy!