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 t