Gumbo YaYa is the most loved Cajun Seafood. This Louisiana Classic is rich in history and tricky to make at home. Yet you can try it at home following this recipe
Gumbo YaYa is a classic dish of Louisiana. Many claims of its French and West African roots. However, Gumbo is a thickened stew prepared with roux and served with rice. They have a wide range of ingredients like pepper, celery, okra, chicken, seafood, or sausages. Having multiple options every family has its recipe for gumbo. The recipe we discussed in this article is one of the best recipes from Cajun cuisine. Many local restaurants like Red Crab Juicy Seafood have authentic and flavorful Cajun seafood recipes that you can find nowhere else. If you are visiting Greensboro, then you should try out Red Crab Juicy Seafood at least once.
History of Gumbo YaYa
This recipe was first developed by Chef Paul Prudhomme. He was the first American executive chef in New Orleans. No doubt, it is one of the popular dishes in Louisiana. Gumbo is a derivative word from the West African word Okra. This shows that it is the basic ingredient. Gumbo YaYa has many flavorful ingredients. There are many variations in the ingredients having ham, chicken, turkey, oyster, wild turkey, rabbit, squirrel, veal, beef, crabs, soft shell crabs, greens, shrimps, and cabbage. So, when you are making Cajun seafood the variations are endless.
You can make Gumbo with or without file powder or Okra. The easiest way to make it is with a French dark roux. This dish has many origins due to its flavors. Creole Gumbo typically has dark roux, shellfish, file, or both. Traditionally, tomatoes are not a part of this dish as some chefs believe that tomatoes and okra should not use combined.
If we talk about Cajun gumbo it has dark roux, shellfish, or fowl. You can also add ham or sausages as a variation. When you prepare this base, then you can add vegetables and meat. Traditionally this dish simmers for at least three hours with some spices. If you want, you can add file powder after removing it from heat. This is traditionally served with rice. One more variation is meatless gumbo herbs; it is a gumbo of slowly-cooked greens.
Red Crab Juicy Seafood
Red Crab Juicy Seafood offers you an authentic Gumbo YaYa with all its traditional spices and flavors. This restaurant has experts who recreate original Cajun seafood flavors. These experts bring you a flavorful adventure to your plate. You will enjoy every bite of your meal as you feel the flavor of every ingredient in each bite.
Besides the best flavors in town, they have the best ambiance too. Their staff is so cooperative that they are available for you at any moment. Their kitchen’s hygienic conditions are so good. Red Crab Juicy Seafood is a trusted name so you can visit them and enjoy their Cajun seafood menus.
Gumbo YaYa – A classic dish of Red Crab Juicy Seafood Restaurant’s Recipe
Ingredients
- Canola oil ¾ cup
- Chicken wings two pounds
- Creole seasoning ¼ cup+2 tablespoon
- Celery three stalks chopped
- All-purpose flour one cup
- Chopped white onion – one medium size
- Chopped bell pepper one medium size
- Five finely chopped garlic cloves
- Cayenne pepper one tablespoon
- Fresh thyme
- Two bay leaves
- Worcestershire sauce one tablespoon
- Chicken stock twelve cups
- Smoked sausages twenty-four ounces
- Salt and black pepper
- Cooked white rice – three cups
- Green onions
- Fresh parsley for serving
Instructions
Firstly, you need to add oil to a heavy bottom pan on a medium heat flame. Marinate chicken wings with creole seasoning in a large bowl. Put flour in the chicken and mix it evenly. You can also add additional flour to evenly coat the chicken. Then you have to fry chicken wings until they turn golden brown for almost 3 minutes on each side. Then transfer these fried chicken wings to a plate and keep them aside.
Now add oil to a pan and heat to a smoking level. Then whisk the remaining flour into it and cook it. You have to whisk it continuously on medium heat until it will turn into a dark brown roux. If your roux turns brown instantly then you have to remove the pan from the heat. You should continuously whisk the roux until it reaches the desired dark brown color. Now turn the heat down and add celery, pepper, and onion with the help of a wooden spoon. Mix them properly until all vegetables are fully coated with a roux. Keep mixing it for about 1 minute. Then add garlic, bay leaves, cayenne, thyme, and creole seasonings. After adding these ingredients turn the flame medium-high. Now whisk chicken stock in three separate parts. Add chicken wings, Worcestershire sauce, sausages, and creole seasoning.
Bring this mixture to boil and remove the foam that appears on top with the help of a spoon. Take gumbo to boil until it reduces and thickens for around 1 hour. Then stir the remaining creole seasoning, salt, and pepper. Then combine parsley and onion in a bowl.
For serving, put out gumbo in bowls with cooked white rice over the gumbo. Garnish it with parsley and green onion mixture.
Pro-Tip: As the wings vary in size so the amount of flour needed to coat it also varies. If you add liquid to the roux, it will lighten the color of the gumbo. Always remember one thing if the color of the roux is darker, it has fewer thickening properties.
Conclusion
Gumbo YaYa is one of the classic dishes of Louisiana. This recipe has a deep history. However, it also goes through many variations over time. It is a thick stew prepared with roux and many other flavorful spices. You can also enjoy this delicious Cajun seafood at Red Crab Juicy Seafood.
