Gumbo Ya-Ya Makes about 10 servings. Courtesy of Mr. B’s Bistro New Orleans, Louisiana Louisiana Cookin November-December 2013 1 cup Unsalted Butter 1 cup all-purpose Flour, divided 1 Red Bell Pepper, seeded and diced 1 Green Bell Pepper, seeded and diced 1 medium Onion, diced 1 Celery stalk, diced 10 cups Rich Chicken Stock, recipe follows 1/2 lb. Andouille Sausage, sliced 1/4 inch-thick 1 Tbsp. Creole Seasoning 1 Tbsp. Kosher Salt, plus additional to taste 1/2 tsp. Ground Black Pepper 1/2 tsp. crushed Red Pepper 1/2 tsp. Chili Powder 1/2 tsp. dried Thyme 1½ tsp. minced Garlic 1 Bay Leaf Meat from 1 (3½ lb.) Roasted Chicken, shredded Hot Sauce Hot cooked Rice (Optional) French bread (Optional) 1. In a 12-quart stockpot or Dutch oven, melt butter over low heat. 2. Gradually add 1/3 cup flour, stirring constantly with a wooden spoon, and cook 30 seconds. Repeat this step twice. 3. Continue cooking roux, stirring constantly, until it is the color of dark mahogany, 45 minutes to 1 hour. 4. Add bell pepper, and stir constantly 30 seconds. Add onion and celery, and stir constantly 30 seconds. Gradually add Rich Chicken Stock to roux, stirring constantly with a wooden spoon to prevent lumps. 5. Add andouille sausage, Creole seasoning, salt, black pepper, red pepper, chili powder, thyme, garlic, and bay leaf, and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. 6. Add meat, and simmer 15 minutes. Adjust seasoning with salt and hot sauce, if desired. Serve over rice or with French bread, if desired. Rich Chicken Stock: Makes about 10 cups 3 lbs. Chicken pieces (necks, wings, legs, backs, or thighs) 12 cups cold Water, plus more as needed 4 stalks Celery, chopped 3 Carrots, peeled and chopped 2 Onions, chopped 1 Bay Leaf 1 tsp. whole Black Peppercorns 1 Tbsp. Salt 1. In a large stockpot, combine chicken with 12 cups cold water, celery, carrot, onion, bay leaf, and peppercorns. Bring mixture to a boil over medium-high heat. Reduce heat, and simmer, uncovered, skimming any foam, 3 hours. Add water as needed to cover. 2. Strain stock and discard solids. Add salt and just enough water for stock to equal 10 cups. Let cool, uncovered, and refrigerate until ready to use. Stock may be made 3 days ahead and refrigerated, or frozen, up to 3 months.
Posted on: Wed, 10 Sep 2014 23:15:58 +0000
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