Chicken & Andouille “Ya Ya” Gumbo
Dickie Brennan Jr., Owner
Palace Café New Orleans
History: This legendary restaurant has earned praise, in part, for its Ya Ya Gumbo, developed by celebrated Chef Paul Prudhomme in the 1970s and aptly named for the exclamation one might shout out because it’s so good.
Today: It still starts with a slow-simmering blend of dark brown roux with extra pounds of chicken thighs, Andouille sausage, onion, celery, green and red bell peppers, garlic, thyme, bay leaf, seasonings, a rich chicken stock, and Filé powder—that classic Creole dose of umami. Thickened after two hours, it’s served with popcorn rice and chopped green onion. You might also see gumbo made with Gulf shrimp, crayfish, and okra.