Gumbo Ya Ya

This dish was invented by chef paul prudhomme at the legendary new orleans eatery, k-paul, in the 1970s. He says its so good, it makes you say yaya!!

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.

Season with creole seasoning.

Measure flour into a large paper bag.

Add chicken pieces and shake until well-coated.

Remove chicken and reserve the flour.

In a large 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.

Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.

Remove from heat.

Add onions , celery and green bell pepper , stirring constantly until vegetables are tender.

Transfer roux and vegetables to a dutch oven.

Add stock to roux and vegetables and bring to a boil.

Reduce heat to 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.

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