Categories:Beef Sausage Beef Stew and Soups Cajun/Creole Chicken Chicken Stew Gumbo Shrimp Slow Cooker Beef Recipes Slow Cooker Poultry Recipes Slow Cooker Stew Recipes South Central
Stove Top and Slow Cooker Instructions
I may not be born and raised in Louisiana, but I truly love gumbo down to my bones, especially Gumbo Ya Ya with Shrimp. I consider myself a gumbo snob and I am very particular about what the flavors should be. I image many gumbo lovers feel just as passionate! On a past vacation to New Orleans, I looked forward to every meal and all the culinary traditions of New Orleans. I would order gumbo with every lunch or dinner to try it everywhere and was not disappointed. Over the years, I have learned to make a mean pot of gumbo that can stand up to the local competition! For my personal favorite version of gumbo, I like to make a gumbo ya ya of chicken and andouille sausage with nice large gulf shrimp.
To the people of Louisiana, gumbo is like chili, every cook claims to have the best recipe and technique for making it. It is a flexible recipe to make ingredient adjustments here and there, as long as you have the essential ingredients for a gumbo foundation:
“It’s all in the roux … After the roux, it’s the trinity (onion, celery, and bell pepper). After the trinity, it’s the seasoning salt, cayenne, and bay leaf. And then use a good stock.” – Chef Emeril Lagasse.
Traditional gumbo of New Orleans has always been seafood based containing a combination of shellfish such as crab, shrimp or oysters. Gumbo from the inland countryside however, contains game meat or poultry (chicken or turkey) and smoke sausage like andouille. In the 1970’s at K-Paul’s restaurant, Chef Paul Prudhomme introduced the country version of gumbo to the New Orlean’s restaurant scene using chicken and smoked sausage. Chef Prudhomme claimed that the gumbo was so good it made you say “Ya Ya!” Gumbo Ya Ya is also a Cajun phrase that means “when everybody is talking at the same time”.
Learn more about the History of Gumbo.
Gumbo Ya Ya with Shrimp Recipe:
“Food For Thought: Gumbo Ya Ya” by Joe George, May 3, 2000, Alternet
“Gumbo, Louisiana’s bowl of wonder”, The Time-Picayune, by Brett Anderson, April 4, 2004, NOLA.com– Dining Guide