Soup Gumbo Du Ya Jour Recipe
Ya Chef's roasted daily chicken creation
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Ingredients
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Main Ingredients
Liquids and Seasonings
Garnishes
Method
Preparation
- 1
Roast the Chicken
Preheat the oven to 375°F (190°C). Season the chicken with salt and pepper, and roast for about 1 hour or until the internal temperature reaches 165°F (75°C). Allow it to cool, then shred the meat.
- 2
Chop Vegetables
Dice the bell pepper, onion, and celery into small pieces. Slice the Andouille sausage into rounds.
Cooking the Gumbo
- 3
- 4
Add Sausage and Okra
Stir in the sliced Andouille sausage and okra. Cook for another 5 minutes.
- 5
Combine Ingredients
Add the shredded roast chicken, chicken broth, diced tomatoes, Cajun seasoning, bay leaves, salt, and black pepper to the pot. Stir well to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
Serving
- 7
Garnish and Serve
Remove the bay leaves. Ladle the gumbo into bowls and garnish with fresh parsley and green onions. Serve hot.