Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple states!
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Coming From New Orleans, Chef Kenneth Temple's cooking style is influenced deeply by his southern roots and the combination of cultures that consist of conventional New Orleans cuisine. Join him in the kitchen area as he teaches us how to make gumbo, jambalaya and more favorites.

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Gumbo Ya-Ya
RECIPE THANKS TO KENNETH TEMPLE
Level: Intermediate
Total: 1 hr 45 minutes
Active: 45 minutes
Yield: 8 servings

Active ingredients

3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips eliminated
1/4 cup plus 2 tablespoons Creole seasoning
1 cup natural all-purpose flour, plus more as needed
3 stalks celery, sliced
1 medium Spanish or white onion, sliced
1 bell pepper, sliced
5 cloves garlic, carefully chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups low-sodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups prepared white rice, for serving
1 lot green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely sliced flat-leaf parsley leaves, for serving

Directions

Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Cover the chicken wings with 2 tablespoons of the Creole flavoring in a big bowl. Pour 1/4 cup of the flour over the chicken and coat uniformly, then gradually add extra flour as required up until all of the chicken is entirely covered (see Cook's Note). Operating in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and reserved.

Thoroughly add the remaining 1/4 cup oil to the pot and heat until cigarette smoking (there need to be a thin faint white smoke coming off the oil). Whisk in the staying 3/4 cup flour and cook, whisking constantly, over medium-high heat till it develops into a dark chocolate brown roux. If the roux is browning too quickly, get rid of the pot from the heat and continue whisking until the roux reaches the preferred color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, up until the veggies are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole spices and turn up the heat to medium-high. Whisk in the chicken stock in three parts to ensure it's totally incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole flavoring. Stir to integrate.

Bring to a boil, then lower the heat to low and simmer, uncovered, utilizing a ladle to skim any foam that increases to the top, up until the gumbo is somewhat minimized and thickened, about 1 hour. Stir in the staying 2 tablespoons Creole spices, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a little bowl or on your cutting board.

To serve, ladle the gumbo over bowls of prepared white rice and garnish with the green onion and parsley mix.

Cook's Note

The quantity of flour needed to coat the chicken wings might differ given that wings can differ in size. Adding liquid to a roux will lighten the color of the gumbo. Remember, the darker the roux, the less thickening power it has.

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Kenneth Temple's Gumbo Ya-Ya|An Introduction to Cajun and Creole Cooking|Food Network

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