GUMBO YA YA
• 1 hen or 2 small chickens, about 6 pounds
• 8 cups water
• 2 medium yellow onions, quartered
• 2 ribs celery, each cut into 6 pieces
• 2 bay leaves
• 1 tablespoon plus 1 ½ teaspoons salt
• 1 ½ teaspoons cayenne pepper
• 1 ½ cups vegetable oil
• 1 ½ cups bleached all-purpose flour
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• ½ pound andouille or other smoked sausage, finely chopped, plus 1 pound
smoked sausage, cut crosswise into ¼-inch thick slices
• 2 tablespoons chopped green onions or scallions
• 2 tablespoons chopped fresh parsley leaves
• Cooked white rice, for serving
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat.
Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours.
Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.
Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes.
Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes.
Add the reserved chicken broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 ½ hours.
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming
any fat that has risen to the surface.
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
Yield: 8 to 10 servings
FRIED CHICKEN WINGS WITH A THAI-INSPIRED CHILI DIPPING SAUCE
5 pounds chicken wings, separated at joints, and wing tips reserved for stock 11⁄2 cups lemon juice 1 cup water 1 tablespoon kosher salt, 2 cups all-purpose flour 1 cup rice flour 1 recipe Thai-Inspired Chili Dipping Sauce
Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lime juice, water and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.
Preheat the oven to 200 ̊F.
Set a large, 6-quart cast-iron Dutch oven over medium high heat with 3-quarts of vegetable oil. Heat the oil to 350 ̊F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
Place the flour and rice flour in a 1-gallon re-sealable plastic food storage bag and place the chicken, eight pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 ̊F until they are golden brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 ̊F or so before adding more chicken to the hot oil.
For the Thai-Inspired Chili Dipping Sauce:
3⁄4 cup fresh lime juice 6 tablespoons Srirachi Chili Sauce 3 1⁄2 tablespoons granulated sugar 2 tablespoons Thai fish sauce 1 tablespoon chopped fresh cilantro 1 tablespoon lime zest 2 teaspoons tamarind paste 2 teaspoons minced garlic 11⁄2 teaspoons finely grated fresh ginger
In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use. Yield: 6 servings
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.