Gumbo Ya-Ya

On our recent trip to New Orleans, we were lucky to get to enjoy Gumbo Ya-Ya at Mr. B's Bistro. The gumbo was amazing and the experience was one-of-a-kind. The day we stopped in for lunch, the temperature was around 80, so MDS was wearing a tank top. Little did we realize that Mr. B's Bistro had a dress code that prohibited sleeveless tops on men. In order to dine there, MDS was lent a Mr. B's chef's coat, which seems to me a reason to ignore the dress code to get the opportunity to dress as a chef in an amazing restaurant. And the dress code faux pas may have contributed to our being seated in a back corner of the restaurant next to the plaque indicating the Ronald Reagan had also dined in that corner.

This Gumbo Ya-Ya recipe is adapted from a recipe published by Mr. B's Bistro. It is a somewhat time-consuming recipe, but very worth it. The most challenging part is making the dark roux that requires constant stirring for about an hour. After that, the various ingredients are added in and allowed to simmer for about an hour

Gumbo Ya-Ya 

• 2 sticks butter
• 1 1/2 cups flour
• 1 red pepper, diced
• 1 green pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 6 cups chicken stock
• 1 pound andouille sausage, cut into 1/4 inch slices
• 1 tsp. paprika 
• 1 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. thyme
• 1 tsp. black pepper
• 1 tsp. chili powder
• 2 bay leaves
• 2-3 pounds roasted chicken
• cooked rice

In a large stock pot, melt butter over low heat. Gradually stir in 1/2 cup flour, stirring constantly with a wooden spoon, and cook for one minute. Add 1/2 cup flour, stiffing for one minute. Add remaining flour. Stir constantly and cook roux until it is the color of dark mahogany, about 45-60 minutes.

Add the bell pepper and stir for one minute. Add onion and celery and stir for one minute. Gradually add stock to roux, stirring constantly to prevent lumps. Add andouille sausage and all seasonings. Bring to a boil. Simmer gumbo, uncovered, for about 45 minutes. Skim off fat as needed. Add chicken and simmer for 15 minutes. Either add rice or serve gumbo over rice. Enjoy!