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Cook the Chicken. Remove any chicken fat or skin from the boneless chicken and cut the meat into cubes—season with salt, black pepper, and a pinch of flour and reserve. Heat up a sauté pan with about 2 tbsp of oil over medium-high heat. Cook the meat in batches, making sure not to overcrowd the pan.
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2. Make gumbo soup by adding additional ingredients such as chicken, sausage, or shrimp. 3. Use it as a filling for omelets or crepes. 4. Use it as a topping for burgers or sandwiches. 5. Use it as a dip for vegetables or chips. Gumbo yaya is a versatile ingredient that can be used in a variety of dishes.
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In a 12-quart stockpot or Dutch oven, melt butter over low heat. Gradually add ⅓ cup flour, stirring constantly with a wooden spoon, and cook 30 seconds. Repeat this step twice. Continue cooking roux, stirring constantly, until it is the color of dark mahogany, 45 minutes to 1 hour. Add bell pepper, and stir constantly 30 seconds.
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It is a Gumbo Ya Ya - everyone speaking at once to create a new sound that is nearly impossible to fully understand. The party never surges in commemoration of good fortune, but in the wake of tragedy - to celebrate making it to the other side of starvation, a yellow fever epidemic, the shackles of slavery, a civil war, a depression or a.
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Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop the chicken meat. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes.
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Add a little more of the Herb and Spice Blend, stir well. Turn the heat down to low, cover the pot and simmer for about an hour, stirring occasionally. Uncover and simmer about 15 to 30 minutes as the gumbo thickens. If using cooked chicken from making the stock, add it now, a little at a time. Stir to combine.
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Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!Get the recipe https://foodtv.com/3xWu6McSubscribe t.
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Cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat. 5 minutes before you are ready to serve, add the peeled shrimp and let cook until the shrimp turns pink. Add more salt, pepper and Tabasco to taste and serve over hot cooked rice. Garnish with fresh parsley and enjoy. Serves 6 to 8.
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Step 1. Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low; simmer until chicken.
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IN a 12-quart stockpot or Dutch oven, melt butter over low heat. Gradually add 1/3 cup flour, stirring constantly with a wooden spoon, and cook 30 seconds. Repeat this step twice. Continue cooking roux, stirring constantly, until it is the color of dark mahogany, 45 minutes to 1 hour. Add bell pepper, and stir constantly 30 seconds.
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In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and.
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Instructions. Combine the chicken, quartered onion, quartered celery stalk, bay leaf, fresh thyme and peppercorns in a large pot or Dutch oven. Fill the pot with water, covering the chicken, or as close as you can get to covering it. (You will want about 7-8 cups of stock for the gumbo).
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Add the garlic and stir. Add the cayenne, oregano, basil, thyme and bay leaves and season with salt and pepper. Slowly add the water, stirring constantly to avoid lumps. Add the chicken back to the pot with the sausage and stir. Bring to a boil then reduce heat to low and simmer for about 2 1/2 hours.
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Lyle Saxon, Robert Tallant, and Edward Dreyer. Gumbo Ya-Ya. Preface. Gumbo ya-ya — 'Everybody talks at once' — is a phrase often heard in the Bayou Country of Louisiana.. This Gumbo Ya-Ya is a book of the living folklore of Louisiana. As such it is primarily the work of those characters, real or imaginary, living or dead, who created this folklore.
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Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole.
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Stir to combine. Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened.
