Gumbo Ya Ya

By SallySmo

Ingredients

• 4 sticks butter
• 3 C all-purpose flour
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 2 medium onions, diced
• 2 celery stalks, diced
• 1 1/4 gallons (20 C) chicken stock
• 1 # andouille sausage, 14" thick slices
• 2 Tbsp Creole seasoning
• 2 Tbsp kosher salt
• 1 tsp fresh ground pepper
• 1 tsp dried hot red pepper flakes
• 1 tsp chili powder
• 1 tsp dried thyme
• 1 Tbsp minced garlic
• 2 bay leaves
• 3 1/2 # chicken, roasted and boned
• hot sauce to taste
• rice

Preparation

Step 1

In 12qt stockpot, melt butter over low. Gradually add 1 C flour, stirring constantly with wooden spoon and cook, stirring constantly, 30 seconds. Add 1 C more flour and stir constantly 30 seconds. Add last cup stirring constantly 30 seconds. Continue to cook roux until color of dark mahogany, 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery stirring constantly. Gradually add stock to roux, sstirring with wooden sppon to prevent lumps. Add andouille, Creole seasoning, salt, peppers, chili powder, thyme,garlic and bay leaves and bring to boil. Simmer gumbo, uncovered 45 minutes, skimming off any fat and stirring constantly.

Add chicken meat and simmer 15 minutes. Adjust seasoning with salt and hot sauce. Serve over rice.

-Mr B's