Gumbo Ya Ya With Shrimp Recipe

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.

 

Gumbo Ya Ya with 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:

Gumbo Ya Ya with Shrimp Recipe

Prep Time: 2 hours, 30 minutes

Cook Time: 2 hours

Total Time: 4 hours, 30 minutes

Slow Cooker Cooking Time: High Heat: 4-5 hours Low Heat: 8-10 hours

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.

*Note - Make sure to not overcook or roux will turn black and have burnt taste. If this happens, throw it out and start over again. 


Preparing the Okra:

Turn the heat down to medium and add 2 tablespoons of olive oil and then add in the okra.  Sauté the okra for 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside.  NOTE: Take your time and do not burn it.  It is worth the trouble.  Cooking the okra first will prevent it from mushing up in the gumbo and remove the slimy texture.

Gumbo Ya Ya Prep


Stove top Instructions:

In a Dutch oven over medium-high heat, add 2 tablespoons olive oil and let heat up for a minute. Then add chicken pieces and brown on all sides for 7 to 8 minutes.  Remove chicken and set aside.

Next add the sausage and brown for another 5 to 7 minutes.  Remove sausage and set aside.  Make sure to keep the drippings in pan.  

Add butter to the pan and melt.  Once the butter is melted, add the onions, celery and bell pepper and sauté for 3 minutes or until vegetables are softened.  While sautéing, scrape up any bits of meat sticking to the bottom of the pan.  Add garlic and sauté for about 30 seconds.

Add the cooked chicken, sausage, roux, and fried okra to the Dutch oven.  Next add Cajun seasoning, cayenne pepper, Tabasco sauce, parsley, bay leaves, salt, black pepper, stewed tomatoes, tomato sauce, and beef stock.  Stir everything together and bring to a boil.  Turn the heat down to medium-low and let simmer for at least 2 hours, stirring occasionally.  Note:  You may have to add more stock or water if the liquids cook down too much.

Right before serving, add peeled shrimp to the Dutch oven and let cook for about 5 minutes until the shrimp turns pink.  Add additional salt, pepper, and Tabasco to taste and serve gumbo in bowls over hot rice and garnish with fresh parsley.

Bowl of Gumbo Ya Ya with Shrimp

Serves 6 to 8.

Slow Cooker Instructions:

Gumbo Ya Ya cooking in slow cooker

Pre-heat slow cooker on high heat.

In a large skillet over medium-high heat, add olive oil and let heat up for a minute.  Then add chicken pieces and brown on all sides for 7 to 8 minutes.  Remove chicken and set aside.  

Next add the sausage and brown for another 5 to 7 minutes.  Remove sausage and set aside.  Make sure to keep the drippings in pan.  

Add butter to the pan and melt.  Once the butter is melted, add the onions, celery and bell pepper and sauté for 3 minutes or until vegetables are softened.  While sautéing, scrape up any bits of meat sticking to the bottom of the pan.  Add garlic and sauté for about 30 seconds.  Remove onion mixture and set aside.

Add cooked chicken, sausage, onion mixture, roux and fried okra to slow cooker.  Next add Cajun seasoning, cayenne pepper, Tabasco sauce, parsley, bay leaves, salt, black pepper, stewed tomatoes, tomato sauce, and beef stock. S tir everything together and cover with lid.  Cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.

Gumbo Ya Ya prep in slow cooker

5 minutes before you are ready to serve, add the peeled shrimp and let cook until the shrimp turns pink.  Add more salt, pepper and Tabasco to taste and serve over hot cooked rice.  Garnish with fresh parsley and enjoy.

Serves 6 to 8.

 

https://whatscookingamerica.net/soup/gumboyaya.htm

Resources:
“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

Gumbo Ya Ya With Shrimp

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