Gumbo Ya Ya with Shrimp Recipe:

Ingredients:

Roux (see recipe below)

1 pound chicken breasts, chopped into1 ½ inch chunks

4 tablespoons olive oil, divided

1 pound Andouille sausage, sliced 

4 tablespoons butter

1 medium onion, peeled and sliced

1 cup celery, sliced (3 stalks)

1 whole green bell pepper, cored, seeds removed and sliced

3-4 cloves of garlic, peeled and diced

1 pound fresh or frozen okra

2 14.5 ounce cans stewed tomatoes, with liquid

1 14.5 ounce can of tomato sauce

32 ounces of beef stock

1 tablespoon Cajun seasoning

1/8 teaspoon cayenne pepper

1 teaspoon of tabasco sauce

2 bay leaves

1 tablespoon chopped fresh parsley

1 pound jumbo raw shrimp, peeled and deveined

Instructions:

Preparing the Roux:

½ cup vegetable oil

½ cup flour

Tip - I recommend to prepare roux the night before if you plan to cook in slow cooker.  In small cast iron pot or heavy bottom pot over medium-high heat, add oil and let heat up for a few minutes.  Gradually add in the flour a little at a time while stirring to combine.  Once all the flour is added, turn the heat down to low.  Constantly stir the roux over low heat, until it turns a deep dark brown color (anywhere ranging from the color of peanut butter to chocolate).  This can take 40 to 50 minutes.  Once roux has reached desired color of dark brown, remove from heat and set aside until later.

Read More>>Gumbo Ya Ya with Shrimp Recipe@whatscookingamerica

Tweet