Gumbo Ya Ya

• 1 chicken, cut up
• 2 tablespoons creole seasoning
• 2 1/2 cups flour
• 1 cup vegetable oil
• 2 cups onions, coarsely chopped
• 1 1/2 cups celery, coarsely chopped
• 2 cups green peppers, coarsely chopped
• 6 cups chicken broth
• 1 1/2 teaspoons fresh garlic, minced
• 1 lb andouille sausage, finely diced (or any spicy sausage such as Kielbasa)
• 4 cups hot cooked rice

1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
2. Season with Creole seasoning.
3. Measure flour into a large paper bag.
4. Add chicken pieces and shake until well-coated.
5. Remove chicken and reserve the flour.
6. In a large skillet, brown chicken in very hot oil, remove and set aside.
7. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
8. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
9. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
10. Transfer roux and vegetables to a Dutch oven.
11. Add stock to roux and vegetables and bring to a boil.
12. Reduce heat to simmer and add garlic, sausage and chicken.
13. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
14. Adjust seasonings and serve in bowls over the rice.
15. Serves 10.

chicken, creole seasoning, flour, vegetable oil, onions, celery, green peppers, chicken broth, fresh garlic, andouille sausage, rice

Taken from www.food.com/recipe/gumbo-ya-ya-51112 (may not work)