Recipe: Mr. B's Bistro - Mr. B's Gumbo Ya Ya

MR. B'S BISTRO - MR. B'S GUMBO YA YA

"We were first introduced to this rich, dark-roux gumbo from one of our early chefs, Jimmy Smith, who grew up eating it in Cajun country. Its name is said to come from women who would cook the gumbo all day long while talking, or "ya-ya-ing." We love it, and would never dream of taking it off our menu. In fact, it's our #1-selling soup. It is so beloved that customers actually fly in to New Orleans just for it. We sell fifty gallons of gumbo ya-ya a week - now that's a lot of soup!"

FOR THE ROUX:
1 pound unsalted butter
3 cups all-purpose flour, divided use
FOR THE GUMBO:
2 red bell peppers, medium-dice
2 green bell peppers, medium-dice
2 onions, medium-dice
2 stalks celery, medium-dice
1 gallon chicken stock
1 pound andouille sausage, cut into 1/4-inch-thick slices
2 tablespoons Creole seasoning
2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon thyme
1 tablespoon chopped garlic
2 bay leaves
1 (3 1/2 pound) whole chicken, roasted and deboned
Hot sauce to taste
Boiled rice as accompaniment

TO PREPARE THE ROUX:
In a 12-quart stockpot, melt butter over low heat. Gradually add 1 cup flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add 1 cup flour and stir constantly 30 seconds. Add remaining cup flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

TO PREPARE THE GUMBO:
Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds.

Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic, and bay leaves and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.

Add chicken meat and simmer 15 minutes. Adjust with salt and hot sauce.

Serve over rice.

Cindy Brennan, Managing Partner
Michelle McRaney, Executive Chef

Mr. B's Bistro
201 Royal Street
New Orleans, LA 70130

Source: Louisiana's Best Restaurant Recipes Compiled by John M. Bailey, Edited by Gwen McKee