Recreate Paul Prudhomme’s ‘Gumbo Ya-Ya’ Dish

The late famed chef Paul Prudhomme created “Gumbo Ya-Ya,” a local favourite at Mr. B’s Bistro in the French Quarter. However, until we can travel, you can make it yourself at home. In the interest of hearty Southern food, the recipe serves 10-12, but gumbo freezes well and can be thawed without losing flavour – perfect for a Sunday afternoon batch cooking session! 

The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, capsicum, okra, onions chicken, sausage and/or seafood.  

MR. B’S GUMBO YA-YA

Ingredients

• 450g (4 sticks) unsalted butter
• 3 cups all-purpose flour
• 2 red capsicums, medium dice
• 2 celery stalks, medium dice
• 20 cups chicken stock
• 2 tablespoons Creole seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 tablespoon chopped garlic
• 2 bay leaves
• 2 tablespoons kitchen salt
• ~500 g chorizo sausage, cut into ¼ inch-thick slices
• 1.5kg chicken, roasted and boned
• Hot sauce to taste
• Boiled rice as an accompaniment

Method

1.  In a 12-quart stockpot, melt butter over moderately low heat
2.  Gradually add the flour one-third at a time, stirring constantly with a wooden spoon as each batch is incorporated.
3.  Continue to cook the roux, stirring constantly, until it is the colour of dark mahogany, about 30 to 45 minutes
4.  Add capsicum, onions, and celery while stirring constantly
5.  Add the stock to the roux, stirring constantly to prevent lump
6.  Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally
7.  Add chicken and simmer for 15 minutes
8.  Adjust seasoning with hot sauce. Serve over rice