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Mr. B’s Gumbo Ya Ya
Mr. B's Bistro
(updated October 2009)
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.
“Making a roux is tricky business. Some pointers
to keep in mind: cook your
roux over moderately low heat because too high
heat 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.”
1 pound (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, in medium dice
2 green bell peppers, in medium dice
2 medium yellow onions, in medium dice
2 stalks celery, in medium dice
1 1/4 gallons (20 cups) chicken stock
2 tablespoons Creole seasoning
(recipe follows)
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage, cut into
1/4-inch thick slices
A 3 1/2-pound chicken, roasted and boned
Hot sauce to taste
Boiled rice as an accompaniment
First you make a roux!
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.
Creole Seasoning
Yield: 4 cups
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.
The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant
 
Mr. B's Bistro
201 Royal Street , New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)
504-523-2078
Things change. Just in case you are curious about what I
mean by that,
here is the recipe that's been in my files for many moons. My
original
thought was: Where's
the seasoning?!?!? I'm sure the chef used some-
thing more than salt and pepper! No doubt that chef, in the fine New
Orleans tradition of the day, was not about to divulge the ingredients
of his secret spice blend.
Gumbo Ya Ya
Gourmet Archives
Mr. B’s Bistro
1/4 cup vegetable oil
3 tablespoons flour
1 pound smoked sausage, cut into
1/2-inch slices
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon unsalted butter
2 cups chicken stock
1 cup diced cooked chicken
2 teaspoons file powder
4 cups steamed rice as accompaniment
In a small skillet (preferably cast iron), heat oil over low
heat. Add flour
and cook the roux, stirring constantly, 45 minutes to 1
hour, or until it is
the color of milk chocolate.
In a kettle, sauté the sausage, onion and bell pepper in butter 10 minutes,
add
the stock and simmer 10 minutes. Add chicken, and salt and pepper
to taste.
In a small bowl, dissolve file powder in 1/2 cup water and add it to the gumbo. Simmer
10 minutes. Do not let gumbo boil. Serve in soup bowls
over rice.
Featured Archive Recipes:
Gumbo Galaxy
Gumbo Ya Ya Two (More) Ways
More from Mr. B's Bistro:
Fettuccine with Shrimp and Tasso
Grilled Trout with Spiced Pecans
Louisiana Crab Cakes
New Orleans Barbecued Shrimp
Pasta Jambalaya
Index - Soup Recipe Archives
Basic Stock Recipes
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to miss New Orleans?
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