====== Mr. B's Dark Gumbo Ya-Ya ======
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===== Ingredients =====
  * 2 medium onions (1 quartered, 1 finely chopped)
  * 3 stalks celery (2 halved, 1 finely chopped)
  * 2 tbsp. black peppercorns
  * 1 (3 1/2-lb.) whole chicken
  * 2 medium carrots, halved
  * 2 sprigs thyme
  * 16 tbsp. unsalted butter
  * 1 1/2 cups flour
  * 1 each red and green bell pepper, minced
  * 3 cloves garlic, finely chopped
  * Kosher salt and freshly ground black pepper, to taste
  * 1 lb. andouille sausage, sliced
  * 1 tbsp. Creole seasoning
  * 1 tsp. cayenne pepper
  * 1 tsp. dried thyme
  * 1/2 tsp. crushed red chile flakes
  * 3 bay leaves
  * Cooked white rice
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8-10
  * [[https://www.saveur.com/article/Recipes/Mr-Bs-Gumbo-Ya-Ya|Source]]


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===== Directions =====
  - Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. 
Reduce heat to medium-low; simmer until chicken is cooked through, 35-40 minutes. 
  - Remove chicken; cool, then shred meat. Strain stock; discard solids and set aside.
  - Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. 
  - Add remaining chopped onion, celery, and bay, plus bell peppers, garlic, salt, and pepper; cook, stirring, until soft, 8-10 minutes. 
  - Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins to render from sausage, 3-4 minutes. 
  - Stir in 5 1/2 cups of reserved stock (chill remainder for another use); bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes. 
  - Add chicken; cook until hot, 2 minutes more. Serve with white rice.

{{tag>gumbo southern celery chicken carrot bell_pepper andouille sausage rice}}
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