Gumbo Ya Ya

Warm your soul with the bold, savory flavors of Gumbo Ya Ya, a classic Cajun dish brimming with Southern charm. This hearty recipe starts with a rich, dark roux—the cornerstone of Louisiana cooking—then layers fragrant spices, tender chicken thighs, smoky Andouille sausage, and the "Holy Trinity" of Cajun cuisine: onions, bell peppers, and celery. Simmered to perfection in a flavorful broth spiked with paprika, cayenne, and herbs, this gumbo delivers a symphony of spice and depth in every bite. Served over fluffy white rice and garnished with fresh green onions and parsley, Gumbo Ya Ya is a show-stopping crowd-pleaser perfect for gatherings or a cozy night in. Embrace the spirit of the Bayou and savor this comforting, one-pot masterpiece today!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1.5 pounds chicken thighs (boneless and skinless)
• 12 ounces Andouille sausage (sliced)
• 1 large yellow onion (diced)
• 1 medium green bell pepper (diced)
• 2 stalks celery stalks (diced)
• 3 cloves garlic (minced)
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 teaspoons cayenne pepper
• 2 bay leaves
• 1 teaspoon hot sauce (optional)
• 1 to taste salt
• 1 to taste black pepper
• 4 cups cooked white rice (for serving)
• 2 green onions (sliced, for garnish)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Slowly whisk in the flour to create a roux. Stir continuously for 20-25 minutes, or until the roux reaches a dark chocolate brown color. Be careful not to burn it.

Step 3

Season the chicken thighs with salt and black pepper. Add them to the pot and cook for 5-7 minutes, until browned on both sides. Remove the chicken and set aside.

Step 4

Add the Andouille sausage slices to the pot and cook until browned. Remove and set aside with the chicken.

Step 5

Stir in the diced onion, bell pepper, and celery (known as the 'Holy Trinity' of Cajun cooking). Cook for 7-9 minutes, until softened.

Step 6

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 7

Slowly pour in the chicken stock while stirring to incorporate it into the roux.

Step 8

Return the browned chicken thighs and sausage to the pot.

Step 9

Add the dried thyme, oregano, paprika, cayenne pepper, bay leaves, and hot sauce (if using). Stir to combine.

Step 10

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1.5 to 2 hours. Stir occasionally and skim off any fat that rises to the surface.

Step 11

Remove the chicken thighs from the pot, shred them with two forks, and return them to the gumbo.

Step 12

Taste the gumbo and adjust seasonings with additional salt, black pepper, and hot sauce if desired.

Step 13

Serve the gumbo over cooked white rice and garnish with sliced green onions and chopped parsley.

Nutrition Facts

Serving size	4953.8 grams (4953.8g)

Amount per serving	% Daily Value*
Calories	6599

Total Fat 394.10g	505%
Saturated Fat 83.40g	417%
Polyunsaturated Fat 134.40g
Cholesterol 1070mg	357%
Sodium 6640mg	289%
Total Carbohydrate 417.30g	152%
Dietary Fiber 18.00g	64%
Total Sugars 27.10g
Protein 347.60g	695%

Vitamin D 48IU	238%
Calcium 567mg	44%
Iron 40mg	221%
Potassium 3915mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 21.0%

Carbs: 25.3%