Gumbo YaYa with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.

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Gumbo YaYa
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings

Ingredients

3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips removed
1/4 cup plus 2 tablespoons Creole seasoning
1 cup unbleached allpurpose flour, plus more as needed
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
5 cloves garlic, finely chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups lowsodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups cooked white rice, for serving
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely chopped flatleaf parsley leaves, for serving

Directions

Heat 1/2 cup of the oil an 8quart heavybottomed pot over medium to mediumhigh heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towellined plate and set aside.

Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over mediumhigh heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to mediumhigh. Whisk in the chicken stock in three parts to make sure it’s fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.

Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.

To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.

Cook’s Note

The amount of flour needed to coat the chicken wings may vary since wings can vary in size. Adding liquid to a roux will lighten the color of the gumbo. Remember, the darker the roux, the less thickening power it has.

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Kenneth Temple's Gumbo YaYa | An Introduction to Cajun and Creole Cooking | Food Network
   • Kenneth Temple's Gumbo YaYa | An Int...