Gumbo Ya-Ya

Gumbo Ya-Ya

Chicken and andouille gumbo built on a dark, patient roux.

Ingredients

• For the roux
• 150 ml neutral oil
• 150 g plain flour
• 800 g bone-in chicken thighs
• 400 g andouille sausage, sliced into coins
• 2 onions, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 1½ l chicken stock
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 4 spring onions, sliced, to serve
• 300 g long-grain rice, cooked, to serve

Instructions

1. 1 Make the roux: the 150 ml oil and 150 g flour in a heavy pot over medium heat, stirring constantly and patiently, until it turns the color of dark mahogany — 45 minutes to an hour. Do not walk away. This is the gumbo.
2. 2 Add the onion, pepper, and celery straight into the roux. It will hiss and seize; keep stirring until the vegetables soften, about 8 minutes. Garlic in for the last minute.
3. 3 Pour in the 1.5 l stock a ladle at a time, stirring smooth between additions. Add the bay leaves and 1 tbsp Cajun seasoning.
4. 4 Brown the chicken and andouille in a separate pan and add them to the pot. Simmer gently for 90 minutes, skimming now and then, until the chicken surrenders.
5. 5 Lift out the chicken, shred the meat off the bone, and return it. Fish out the bay leaves. Adjust salt and heat.
6. 6 Serve over rice with spring onions over the top. File powder at the table if you're that household.