Mr. B's Gumbo Ya-Ya

A New Orleans favorite

by

6 Quarts ×

1 lb. (4 sticks) unsalted butter

3 Cups All-Purpose Flour

2 Red Bell Peppers, in medium dice

2 Green Bell Peppers, in medium dice

2 Onions (medium), in medium dice

2 Celery Stalks, in medium dice

1 ¼ Gallon (20 cups) Chicken Stock

2 Tbsp. Creole Seasoning

1 Tsp. Ground Black Pepper

1 Tsp. Dried Hot Red Pepper Flakes

1 Tsp. Chili Powder

1 Tsp. Dried Thyme

1 Tbsp. Garlic, chopped

2 Bay Leaves

2 Tbsp. Kosher Salt

1 lb. Andouille Sausage, cut into 1/4-inch-thick slices

3 ½ lb. Chicken, roasted and boned

Hot Sauce, to taste

Boiled Rice

Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because heat that is too high will cause the roux to speckle and if that happens you’ll have to throw it away and start over; add the flour gradually to the butter or oil; you must stir the roux constantly with a wooden spoon, your arm will get a workout; and never, but never leave your roux unattended.

This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later.

Method:

In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.