Mr. B’s Bistro Gumbo Ya-Ya Recipe
Mr. B’s Bistro Gumbo Ya-Ya is a traditional New Orleans-style gumbo featuring a rich and flavorful broth filled with succulent shrimp, chicken, and andouille sausage, served over a bed of rice for a hearty and soul-satisfying dish.
Make this Straight-From-the-Restaurant Mr. B’s Bistro Gumbo Ya-Ya Recipe at home and your Gumbo Ya-Ya will taste just like Mr. B’s Bistro.
Photo by Sara Roahen – Southern Foodways Alliance
Mr. B’s Bistro Gumbo Ya-Ya
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Mr. B’s Bistro Gumbo Ya-Ya Recipe is a Straight-From-the-Restaurant Recipe.
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Mr. B’s Bistro
Mr. B’s Bistro is a well-known restaurant located in the heart of the French Quarter in New Orleans, Louisiana. It was opened in 1979 by the Brennan family, who also own other famous New Orleans restaurants such as Commander’s Palace and Brennan’s.
Mr. B’s Bistro is known for its Creole cuisine and its classic New Orleans atmosphere. The menu features a variety of dishes, including seafood, steak, and pasta, with a focus on fresh ingredients and bold flavors. One of the most popular dishes at Mr. B’s is the BBQ shrimp, which is served in a spicy butter sauce and is a New Orleans classic.
In addition to the BBQ shrimp, other popular dishes include the gumbo ya-ya, a rich and flavorful gumbo made with chicken and andouille sausage, and the duck spring rolls, which are filled with tender duck and vegetables and served with a ginger-soy dipping sauce.
The interior of Mr. B’s is elegant and classic, with white tablecloths and dark wood paneling. There is also a beautiful courtyard where diners can enjoy their meals in a peaceful and charming setting.
Overall, Mr. B’s Bistro is a must-visit restaurant for anyone looking for authentic Creole cuisine and a classic New Orleans dining experience.
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Mr. B’s Bistro’s Gumbo Ya-Ya
Mr. B’s Bistro’s Gumbo Ya-Ya is a classic New Orleans dish that is one of the most popular items on the restaurant’s menu. It is a rich and flavorful gumbo that is made with chicken and andouille sausage, along with a variety of vegetables and spices.
The name “Gumbo Ya-Ya” is a reference to a book by the same name, which was written by New Orleans author Lyle Saxon in the 1930s. The book is a collection of stories about the people and culture of New Orleans, and the term “gumbo ya-ya” was used to describe a gathering where people shared stories and food.
The gumbo at Mr. B’s Bistro starts with a roux, which is made by cooking flour and oil until it is a deep brown color. This roux serves as the base for the gumbo and gives it a rich, nutty flavor. Chicken and andouille sausage are then added to the roux, along with a variety of vegetables such as onions, bell peppers, and celery. Okra, which is a key ingredient in many gumbos, is also included to help thicken the gumbo.
The dish is then simmered for several hours, allowing the flavors to meld together and creating a thick, hearty stew. It is served over white rice, with a sprinkle of green onions on top.
Overall, Mr. B’s Bistro’s Gumbo Ya-Ya is a classic New Orleans dish that is beloved by locals and visitors alike. It is a perfect representation of the rich, complex flavors that are characteristic of Creole cuisine.
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Mr. B's Bistro Gumbo Ya-Ya Recipe
Make this Straight-From-the-Restaurant Mr. B's Bistro Gumbo Ya-Ya Recipe at home and your Gumbo will taste just like A Mr. B's Bistro Copycat Recipe.
Yield: 8 People
Ingredients
- 1 pound 4 sticks Unsalted Butter
- 3 cups All-Purpose Flour
- 2 Red Bell Peppers seeded and diced
- 2 Green Bell Peppers seeded and diced
- 2 medium Onions diced
- 2 stalks Celery diced
- 1 1/4 gallons (20 cups) Chicken Stock, store bought or homemade
- 1 pound Andouille Sausage cut into 1/4-inch-thick slices
- 2 tablespoons Creole Seasoning store bought or homemade
- 2 tablespoons Kosher Salt plus additional to taste
- 1 teaspoon freshly ground Black Pepper to taste
- 1 teaspoon dried Hot Red Pepper Flakes
- 1 teaspoon Chili Powder
- 1 teaspoon dried Thyme
- 1 tablespoon minced Garlic
- 2 Bay Leaves
- One 3 1/2 pound Chicken, roasted and boned
- Hot Sauce of choice, to taste
- Boiled Rice to serve
Instructions
- Add butter to a 12-quart stockpot. Place over low heat and melt butter.
- When butter has melted, gradually add 1 cup flour, stirring constantly with a wooden spoon. Cook, stirring constantly, 30 seconds.
- Add 1 more cup flour and stir constantly 30 seconds.
- Add remaining cup flour and stir constantly 30 seconds.
- Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
- Add bell peppers and stir constantly 30 seconds.
- Add onions and celery and stir constantly 30 seconds.
- Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps.
- Add Andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic and bay leaves. Stir to mix.
- Increase heat and bring to a boil.
- Reduce heat and simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.
- Add chicken meat and simmer 15 minutes.
- Taste. Adjust seasoning with salt and hot sauce.
- Serve steaming hot over prepared rice.
Mr. B's Bistro Gumbo Ya-Ya
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SPOTLIGHT RECIPE
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Margaritaville Creole Gumbo
Margaritaville’s Creole Gumbo is a flavorful Louisiana classic, featuring a rich roux-based broth, succulent shrimp, andouille sausage and the quintessential “Holy Trinity” of Creole cooking, served over a bed of rice for a taste of the Gulf Coast’s culinary heritage.
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Photo of “Gumbo Ya Ya” is by Sara Roahen – Southern Foodways Alliance and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “New Orleans Restaurant – Mr. B’s Bistro” is by Shannon Hurst Lane and is used by permission under the CC BY-NC-ND 2.0 Deed Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Sara & Southern Foodways Alliance and Shannon. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Mr. B’s Bistro Website. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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