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Gumbo Ya Ya


  • 1 (5 pound) roasting chicken, cut up
  • Salt
  • Cayenne pepper
  • Garlic powder
  • 2 1/2 cups all-purpose flour
  • 1 cup vegetable oil
  • 2 cups onions, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 2 cups green bell pepper, coarsely chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 pound andouille sausage finely, diced (or a spicy sausage such as Kielbasa)
  • 4 cups hot cooked rice


  1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
  2. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
  3. In a large cast iron skillet, brown chicken in very hot oil, remove and set aside.
  4. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
  5. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!).
  6. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
  7. Transfer roux and vegetables to a large heavy saucepan.
  8. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, for 1 3/4 to 2 hours.
  9. Adjust seasonings and serve in bowls over the rice.

Yield: 10 servings

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