2 medium yellow onions, quartered - 2 c. chopped yellow onions
2 ribs celery, cut into 6 pieces each
2 bay leaves
1 T - 1 1/2 t. salt
1 1/2 t. cayenne pepper
1 1/2 c. veg. oil
1 1/2 c. flour
1 c. chopped green bell peppers
1 c. chopped celery
1/2 lb. andouille sausage, finely chopped
1 lb. smoked sausage, cut crosswise into 1/4-inch thick slices
2 T. chopped green onions
2 T. chopped fresh parsley
Cooked white rice, for serving
Instructions
In large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 T of salt and 1 t. cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covedred, until the hen is tender, about 2 hours. Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot over medium/low heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 min. Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the veggies are very soft, about 8-10 min. Add the reserved chicken broth and stir unil the roux mixture and broth are well combined. 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 or tear the meat into bite size pieces. Add the chicken and the sliced sausage and the rest of the cayenne. Cook for 15 min. Remove from heat and let sit for 5 - 10 min before skimming any fat that has risen to the surface.
Stir in green onions and parsley and serve over rice.
Originally Submitted
5/16/2010
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