Go Back
–+ servings

Gumbo Ya-Ya à la Bière.

We’re going to make chicken and sausage gumbo also known as Gumbo Ya-Ya and we’re going to make it with BEER! Welcome to Gumbo Ya-Ya à la bière. That “à la bière” part is Cajun for “with beer!”
Print Recipe Pin Recipe
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Cast Iron Dutch Oven 5 Quart Cast Iron Dutch Oven to create the Gumbo
  • Cast Iron Skillet (5", 6.5", 8", 9" or a 10.25”) to create the Roux
  • Knife
  • Cutting Board
  • Measuring Spoons:
  • Measuring Cups
  • Ladle to Serve

Ingredients
  

For the Roux

  • ¼ Cup Fat - Oil, Butter, Lard, or Bacon Grease
  • ¼ Cup White Flour

For the Gumbo

  • 1 Whole Deboned Roasted Chicken - Cut into large bite-sized pieces
  • 1 LB Andouille Sausage - Or Substitute
  • 3 Cloves Minced Garlic - Or More
  • 1 Medium Onion - Chopped
  • 1 Green Bell Pepper - Chopped
  • 3 Stalks Celery - Or more; chopped or diced
  • 2 Tomatoes - Chopped
  • 12 Oz Beer - 12-16 ounces of a less-bitter, lager or ale. Beer Broth is preferred. Broth from a box is A-OK
  • Broth - Some broth to top things off with
  • 3 TBL Filé Powder
  • 3 TBL Fresh thyme or 3 tsp of dry. - or 3 tsp of dry.
  • 1 tsp Black Pepper - or More
  • Salt to Taste

To Serve

  • Hot, Cooked Rice - White is prefered
  • Sliced Green Onions or Chives - To Garnish

Instructions
 

Preparation

  • Brine and Roast a Whole Chicken to almost or at 165℉ (74℃). A little under-done is okay.
  • Once the chicken is cooked and cooled, debone and chop the chicken into larger bite-sized pieces and have it at the ready.
  • Cut, chop, dice, mince, and measure out all the ingredients and have it all at the ready.
  • In the bottom of the hot 5-Quart Cast Iron Dutch Oven (over medium to medium-high heat), sear all the Andouille Sausage Medallions on both sides. Remove from the pot and keep near.
  • In a separate cast iron skillet, create a dark Roux. When done, set it aside to add later.

Create the Gumbo

  • Sauté the onions and garlic in the same 5-Quart Cast Iron Dutch Oven (over medium to medium-high heat).
  • Toss in the bell peppers, celery, tomatoes, andouille sausage medallions and mix everything up.
  • Add the Roux to the pot of ingredients.
  • Add the beer and broth…one or the other or both.
  • Get the gumbo-in-the-making up to a nice simmering boil.
  • Add the filé and the thyme and stir in very well.
  • Check for Saltiness and add salt if needed.
  • If you added salt, let the pot simmer for another 5 minutes and check for saltiness again.
  • Cook until the vegetables are cooked to the consistency you like for them to cook to.
  • Serve into bowls and top with hot, cooked rice. Garnish with sliced Green Onions
  • Then, Bon appétit!

Notes

This is a basic gumbo template. It can be spiced up a bit if you prefer. 
If adding okra to the gumbo, add it after you sauté the onions and garlic and with the other ingredients.
If adding shrimp to the gumbo, add a handful at the very end and after you turn off the heat. Cover the pot and let the hot gumbo cook the shrimp until done (about 10 minutes or so). Too much shrimp will cool the gumbo down too much. Add in moderation. 
Keyword Cajun, Creole, Gumbo, Louisiana, Soup, stew
Tried this recipe?Let us know how it was!