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Cajun Gumbo Yaya

This is a Cajun gumbo (no okra) that we learned to make at the New Orleans School of Cooking, but changed to yaya by adding shrimp.  If you visit NO try out a class at the school. The lesson gets eaten at lunch along with some cold Abita!

 trinity  (½ onion ¼ celery ¼ green pepper)
6 large onions chopped
8 stalks celery chopped
2 large green peppers chopped

6 cloves garlic chopped
96 oz chicken stock
cajun seasoning to taste (we use Joe's Stuff from NOSOC)

1½ c oil (canola ok)
1½ c flour

 meat  (to your liking -- this is for yaya)
1 whole chicken roasted, skinned, and shredded
1 pkg hillshire turkey kielbasi sliced (only 5g fat / serving)
2 lb peeled deveined raw shrimp cut in 2 - 3 pieces

no minute rice after all that work making the gumbo!
in a big pot cook the trinity in olive oil until onions are translucent
then add garlic for a few minutes,
then add chicken stock and cajun seasoning,
and bring to simmer

while waiting for the simmer, make the roux in a heavy skillet
heat oil until it starts to smoke, then add flour
stir frequently and cook it to dark brown,
almost until you think its burning

add the roux to the simmering pot -- watch for splashes
add chicken and kielbasi and simmer for 1 hour

add shrimp and simmer for another 20 minutes
the rice takes about 20 min to cook so do it now

when done cooking skim off the oil and discard
(there should be over a cup)

serve in a bowl next to some rice (more gumbo than rice!)
with beer and extra seasoning / hot sauce on the side