Chicken and Andouille Gumbo aka YaYa Gumbo
Ingredients
- 1 whole cut up chicken
- 1 large onion
- 1 link of Andouille sausage
- 1 link of smoked sausage
- 1/4 cup cooking oil plus 2 tablespoon
- 2 large heaping serving spoons flour
- 1 bunch scallions green onions
- 2 tbsp gumbo filé
- salt, red pepper, black pepper to taste
Step-by-Step Instructions
- First you make a roux with the 1/4 cup oil and flour; let the oil get hot then add two cooking spoons of flour. Brown but do not over do it as it will have that burnt taste. For this roux, the secret is to make it light and not thick (peanut butter color, about 15-20 minutes of stirring). Set aside.
- In a separate pot, add 2 tablespoons of oil to a heavy pot and add chicken and onions. Brown chicken very well; add the andouille and the smoked sausage, along with the roux mixture. Stir to coat the pieces with the roux.
- Add enough water (3 to 4 quarts) to fill your pot 3/4 way and cook down half way for about an hour. Skim the extra oil out of the stock.
- Add the filé in the last minutes of cooking and dip the ladle repeatedly scooping in and out of the gumbo until it thickens. If gumbo thickens too much, add more water gradually to the desired consistency.
- Serve over rice with potato salad as a side.
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium and stir constantly. For this recipe, you want a light roux (peanut butter color), which takes 15-20 minutes. If the roux gets too dark or smells burnt, start over - burnt roux will ruin the entire gumbo.
Q: Can I add the filé while the gumbo is still boiling?
A: No, add filé after you've turned off the heat or reduced it to very low. Adding filé to boiling liquid makes it stringy and unpleasant. Stir it in gently at the end.
Q: Why is my gumbo too thin?
A: Use the ladling technique described - dip the ladle in and out repeatedly to help the filé thicken the gumbo. If it's still thin, let it simmer a bit longer to reduce, or add a bit more filé (but not too much or it gets slimy).
Tips and Techniques
Brown the chicken really well in step 2 - this adds deep flavor to the gumbo. Don’t skip the skimming step; removing excess oil gives you a cleaner-tasting stock. The scallions can be added as a fresh garnish at the end for color and flavor.
Ingredient Substitutions
- andouille sausage: smoked kielbasa or smoked turkey sausage
- whole cut up chicken: 3-4 pounds chicken thighs and drumsticks
- gumbo filé: 2-3 cups sliced okra added during the last 30 minutes
Equipment Needed
- heavy-bottomed pot or Dutch oven for making roux
- large stockpot (6-8 quart) for the gumbo
- long-handled wooden spoon for stirring roux
- ladle for serving and thickening technique
Historical Context
YaYa gumbo is a family-style name for this type of chicken and sausage gumbo, likely named after a grandmother or aunt who perfected the recipe. The combination of andouille and smoked sausage provides layers of smoky, spicy flavor that’s classic in Louisiana cooking.
