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Mr. B’s Gumbo Ya Ya
yields 1 1/2 gallons
1 pound unsalted butter
1 pound [about 3 cups, sifted] all-purpose flour
2 red bell peppers, medium dice
2 green bell peppers, medium dice
2 medium yellow onions, medium dice
2 stalks celery, medium dice
1 1/4 gallons chicken stock [in other words,
5 quarts or 20 cups
or 160
fluid ounces]
2 tablespoons Creole seasoning (recipe follows)
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon [dried] thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage
1 whole chicken, roasted and deboned
Method:
1. First you make a roux! Over medium-low heat in a 12-quart stockpot
slowly cook the flour and butter until you have a dark mahogany roux.
This
may take an hour or more.
2. Add the peppers, onions and celery and cook for 5 minutes. Stir in the
chicken stock (make sure it's hot), bringing it to a boil. Fold in the
rest of
the seasonings and cook for another 45 minutes. Continually skim
the fat
from the top while the gumbo is cooking.
3. Add the andouille and chicken and cook for approximately 15 minutes.
Creole Seasoning
Yields 4 cups
1/2 cup kosher salt
1/3 cup granulated garlic
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
3/4 cup dried oregano
1 1/3 cup paprika
1/4 cup granulated onion
1/2 cup basil
Blend all ingredients in a mixing bowl. Store in a sealed
container.
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 something
more than salt and pepper...
Gumbo Ya Ya
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.
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