Yaya Gumbo

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Yaya Gumbo is made with a rich homemade chicken stock, whole chicken and andouille sausage. It has all the classic Cajun flavor you love in gumbo and tastes even better the next day, so it’s the perfect make ahead meal!

This yaya gumbo requires a bit more time and patience than this popular Instant Pot gumbo with chicken and sausage, but I promise it’s worth the wait!

Using a whole chicken to make the stock creates a rich broth, and the andouille sausage adds a spicy and smoky flavor. You don’t need any okra or gumbo file for this recipe. It’s thickened with a basic oil and flour roux!

We normally serve it with some steamed white rice and crusty bread, but you can totally change it up and serve it over this dirty rice!

After you give this yaya gumbo a try, I highly recommend this seafood gumbo with crab, shrimp and oysters, this crawfish gumbo and this chicken and sausage gumbo, which is ready in just 40 minutes!

Check out the yaya gumbo story!

What is yaya gumbo?

This recipe for yaya gumbo is inspired by Chef Paul Prudhomme’s famous recipe. Yaya is a gumbo made with andouille sausage and a whole hen broken down into pieces. It’s supposedly called yaya as Chef Prudhomme said that the gumbo was so good, it made you say “Ya Ya!”.

Why this recipe works

1. The base of this gumbo is made with homemade chicken stock and it’s an extra rich stock thanks to the whole chicken that goes into making it!  
2. The dark roux adds a deep flavor to the gumbo and pairs nicely with the richness of the broth.
3. It’s meal prep friendly! The flavor of gumbo is even better the next day, so it’s perfect for making in advance to store in the fridge or freezer for easy dinners. 

Ingredients

The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.

You’ll need a 4-6 pound whole chicken for this gumbo. Using the full chicken creates a much richer broth. I don’t recommend using only chicken breast as it will dry out and will not produce a flavourful broth.

You’ll also need celery, onion, bay leaf, fresh thyme and peppercorns to round out the broth ingredients.

The dark roux is made with equal parts flour and oil. You can use another type of fat (butter is the most common), but I prefer oil for this recipe. **This post has more tips on making a roux.

Once you have your roux made, you’ll add in the chopped onion, celery and bell pepper. This is called the holy trinity in Cajun cooking - an aromatic flavor base, similar to French mirepoix, that deepens the flavor of recipes.

Along with these aromatics, you’ll add ½ a pound of sliced Andouille sausage. This is a Cajun style pork sausage with a smoky and spicy flavor.

For additional seasoning, you’ll need 2 teaspoons of Cajun seasoning, ½ teaspoon of chili powder, ½ teaspoon of dried thyme and 1 teaspoon of salt (adjust to taste).

You can buy Cajun seasoning, but for the best flavor, I usually use this Homemade Cajun seasoning.

Step by step instructions

Combine the chicken, quartered onion, quartered celery stalk, bay leaf, fresh thyme and peppercorns in a large pot or Dutch oven.

Fill the pot with water, covering the chicken (as close as you can get to covering it). **You will want about 7-8 cups of stock for the gumbo.

Heat the pot to boiling, then reduce to a simmer.

Cover and simmer for 2 hours.

Remove the chicken and set aside to cool. Shred it once cool to the touch.

Strain the stock and set aside.

Heat the flour and oil over medium heat, whisking constantly.

Continue whisking until it becomes a deep medium brown color (like milk chocolate). It will take 10-15 minutes.

Add the onion, green pepper, celery and andouille sausage.

Cook, stirring regularly, for about 3-5 minutes.

Add the seasoning (Cajun seasoning, salt, chili powder and thyme) and cook for another 3 minutes.

SLOWLY stir in the 7-8 cups of stock, whisking constantly to avoid clumping. ** I recommend stirring in 1 cup at a time.

Simmer for 10 minutes, then stir in about 2 cups of the shredded chicken (add more or less as desired).

Add additional salt, if needed to taste.

Serve with steamed white rice and green onions.

Expert tips

1. Make sure you use a large enough pot to fit the whole chicken and enough water to make about 8 cups of broth.
2. After you make the broth, be sure to strain it before adding it to the gumbo. This will remove any small bones or pieces of chicken skin.
3. If you want a less rich gumbo, cool the broth in the fridge and scrape the solids off the top before using it in the gumbo.
4. You’ll want to stir your roux (flour and oil mixture) constantly so it doesn’t burn.
5. Be sure to stir in the broth slowly to prevent lumps from forming. I usually add one cup at a time.
6. If the gumbo is too thick for you, just add more broth until the gumbo reaches your desired consistency.
7. For extra heat, just add more Cajun seasoning or a little cayenne pepper.
8. Let it sit in the fridge overnight for even better flavor the next day.

Common questions

Storage and freezing instructions

Gumbo should be stored in an airtight container in the fridge, where it will last for 3-4 days. For easy meal prep, I like to divide it into small or medium-sized glass containers.

To reheat, just warm in the microwave or in a saucepan on the stovetop over low heat.

To freeze gumbo, just let it cool completely in the fridge and then divide it into single serve freezer-safe containers. Be sure to leave enough space at the top for the gumbo to expand. It should last in the freezer for up to 3 months.

When ready to eat, let the gumbo thaw in the fridge overnight and reheat it on the stovetop or in the microwave.

Other Cajun inspired recipes

• Smothered Okra
• Southern Stewed Chicken
• Seafood Rice
• Spicy Cajun Remoulade Sauce
• Jambalaya Risotto

Did you make this recipe? Leave a comment below and let me know how it turned out!