Gumbo with Chicken and Andouille – Gumbo Ya Ya

Season chicken pieces with cayenne pepper, salt and garlic powder and let sit for 30 minutes. Flour in a plastic bag form, throw chicken pieces in, twist bag top closed and shake heartily. Chicken pieces are now coated with flour. Remove from bag, keep flour and fry chicken pieces in a frying pan with a cup of oil until hearty. Remove chicken pieces from frying pan again, bone and cut into small pieces. Using a whisk, stir the brown pan drippings loose, pour in another cup of flour (plastic bag) and roast for 10 -15 min, stirring until roux is nicely browned. Remove from heat, stir in chopped vegetables and continue to simmer gently for 5 min – don’t burn anything! Pour mixture into a large saucepan, pour in chicken stock, stirring to bring to a boil, pour in sausage and meat chunks and simmer gently at low heat for 45 min. Season to taste with salt and freshly ground pepper.

Pour into small bowls and serve with a heaping tbsp of cooked long grain rice.

(*) Annot. Creator: The seasoning ingredients are variable. You can add oregano, tarragon, thyme and paprika to the seasoning – classic Creole spice mix.

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