Gumbo Ya-Ya Chicken and Sausage

In Louisiana, gumbo ya-ya names a lively chicken-and-sausage stew built for sharing. A patient dark roux and the holy trinity of onion, bell pepper, and celery give this pot its deep, smoky backbone with spicy andouille.

Serves 6

Estimate for one serving

• 520 cal
• 32g protein
• 38g carbs
• 26g fat
• 5g fiber

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Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large (diced) yellow onion
• 1 large (diced) green bell pepper
• 3 (diced) celery stalks
• 4 (minced) garlic cloves
• 12 oz (sliced into 1/2-inch rounds) andouille sausage
• 1.5 lbs (cut into bite-size pieces) boneless skinless chicken thighs
• 6 cups chicken broth
• 14.5 oz can diced tomatoes with juice
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 6 cups (for serving) cooked white rice
• 4 (sliced, for garnish) green onions
• 1/4 cup (chopped, for garnish) fresh parsley

Instructions

1. 1Make the roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, for 15–20 minutes until the roux is a deep chocolate brown. Do not rush or it will burn.
2. 2Add the holy trinity: Stir in the diced onion, bell pepper, and celery. Cook for 5–7 minutes until the vegetables soften and the roux darkens slightly.
3. 3Add garlic and sausage: Stir in the minced garlic and sliced andouille sausage. Cook for 3 minutes until the sausage begins to brown.
4. 4Brown the chicken: Add the chicken thigh pieces and cook for 4–5 minutes, stirring to coat everything in the roux and lightly brown the chicken.
5. 5Build the broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the canned tomatoes with their juice.
6. 6Season the gumbo: Stir in the thyme, oregano, smoked paprika, cayenne, bay leaves, salt, and black pepper. Bring the mixture to a boil.
7. 7Simmer: Reduce heat to low, cover partially, and simmer for 45–60 minutes, stirring occasionally. The gumbo should thicken and the chicken will become very tender.
8. 8Taste and adjust: Remove bay leaves. Taste and add more salt, pepper, or cayenne if needed.
9. 9Prepare rice: While the gumbo simmers, cook the white rice according to package directions so it is ready when the gumbo is done.
10. 10Serve: Ladle gumbo into bowls over a scoop of hot rice. Garnish generously with sliced green onions and chopped parsley.
11. 11Optional final touch: Let the gumbo rest off heat for 10 minutes before serving so flavors meld even more.