Recipe for cooking gumbo ya ya

Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies

1 (5 pound) roasting chicken , cut up
Salt
Cayenne pepper
Garlic powder
2 1/2 (two and a half) c. flour
1 c. canola (or other vegetable) oil
2 c. onions, coarsely chopped
1 1/2 (one and one-half) c. celery, coarsely chopped
2 c. green bell pepper, coarsely chopped
6 c. chicken broth
1 1/2 tsp. fresh garlic, minced
1 lb. andouille sausage finely, diced (or a
    spicy sausage such as Kielbasa)
4 c. hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 1/2 an hour. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large cast iron skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 c. of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and let it come to a boil, stirring. Lower the heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and serve in bowls over the rice.

Serves 10.