True Blood's' Gumbo Ya Ya

Name: True Blood's' Gumbo Ya Ya
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, cut crosswise into 1/4-inch thick slices; 2 bay leaves; 237 milliliters chopped bell pepper; 8 servings Cayenne pepper; 118 milliliters chopped celery; 2 liters about chicken broth; 8 servings Hot cooked rice, for serving; 237 milliliters all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 59 milliliters chopped green onion (green part only); 473 milliliters chopped onion; 8 servings Salt; 1 teaspoons dried thyme leaves; 237 milliliters vegetable oil; 2 kilograms whole chicken, cut into serving pieces

True Blood's' Gumbo Ya Ya might be just the Creole recipe you are searching for. Watching your figure? This dairy free recipe has 655 calories, 37g of protein, and 37g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. A couple people really liked this main course. If you have rice, vegetable oil, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Season the chicken generously with salt and cayenne. Set aside.

Ingredients you will need

Ground Cayenne Pepper

Whole Chicken

Salt

In a large, heavy pot or Dutch oven, combine the vegetable oil and flour over medium heat. Cook, stirring constantly, until the roux is dark brown, 25 to 30 minutes.

Ingredients you will need

Vegetable Oil

All Purpose Flour

Equipment you will use

Dutch Oven

Add the onion, bell pepper, and celery and cook, stirring, until very soft, 10 to 12 minutes.

Ingredients you will need

Bell Pepper

Celery

Onion

Add the broth and stir to blend well.

Ingredients you will need

Broth

Add the chicken, bay leaves, and thyme. Bring to a boil, reduce the heat to medium-low, and simmer, partially covered, until the chicken is very tender, 2 to 3 hours.

Ingredients you will need

Bay Leaves

Whole Chicken

Thyme

Add the andouille and cook for 30 minutes. Adjust the seasonings. Discard the bay leaves and add the green onion and parsley. Put some rice into each soup bowl, and spoon some gumbo on top to serve. Pass the filé powder at the table, if you like.

Ingredients you will need

Green Onions

Bay Leaves

Seasoning

Andouille Sausage

Parsley

Soup

Rice

Equipment you will use

Bowl

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

454grams

andouille sausage, cut crosswise into 1/4-inch thick slices 2

bay leaves 237milliliters

chopped bell pepper 8servings

Cayenne pepper 118milliliters

chopped celery 2liters

about chicken broth 8servings

Hot cooked rice, for serving 237milliliters

all-purpose flour 2Tbsps

chopped fresh flat-leaf parsley 59milliliters

chopped green onion (green part only)473milliliters

chopped onion 8servings

Salt 1teaspoons

dried thyme leaves 237milliliters

vegetable oil 2kilograms

whole chicken, cut into serving pieces

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The La Marea Kristy Vineyard Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.