Gumbo Yaya

Ingredients

These are restaurant-quantities. Quarter the recipe if you want it to fit a normal family.

• 1 lb (4 sticks) butter
• 3 cups flour
• 2 diced red peppers
• 2 diced green peppers
• 2 diced onions
• 2 diced celery stalks
• 20 cups chicken stock
• 1 lb. kielbasa or andouilles sausage, but into 1/4" thick slices
• 2 tbsp. creole seasoning (store bought)
• 2 tbsp kosher salt
• 1 tsp pepper
• 1 tsp dried red pepper flakes
• 1 tsp chili powder
• 1 tsp dried thyme
• 1 tbsp minced garlic
• 2 bay leaves
• 1 3 1/3 lbs. chicken, roasted and boned
• boiled or steamed rice

Instructions

Begin by making a dark roux. In a 12 quart stockpot melt the butter over low heat. Gradually add 1 cup of the flour, stirring constantly with the wooden spoon, and continue cooking, stirring constantly, for a minute. Add another cup of flour and stir again for a minute. Same for the third cup. Continue to cook the roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to an hour.

Add the green and red peppers to the roux and stir for a minute. Add the onion and celery and stir for a minute,. Add the stock one cup at a time and stir constantly to avoid lumps. Add sausage and everything else but the chicken. Bring to a boil and simmer for 45 minutes. Add chicken and simmer for 15 minutes. Adjust seasoning.

Additional Notes

Creole seasoning: 3 tbsp. paprika 2 tbsp each: onion powder; garlic powder; dried oregano; dried basil 1 tbsp each: dried thyme; black pepper; cayenne pepper; salt Bash each: chili powder; cumin powder