Gumbo Ya Ya By Chef Claud Beltran

Jan 15, 2013

NoirFandW_Gumbo_PhotoKatWard_BWe are excited to open our new recipe-of-the-week category “Mangiamo” with a contribution from Claud Beltran of Noir Food & Wine and Claud & Co. Catering.

Thank you to Claud, to Wendy Anderson for procuring and delivering the details, and thank you to Chef Daniel for presenting a delicious bowl of gumbo, which I quickly photographed for this article—before I devoured it.

Gumbo Ya Ya with andouille sausage and chicken

4 cups butter
5 cups flour
4 cups small dice onion
3 cups small dice red, yellow, green pepper
3 cups small dice celery
6 Tb chopped garlic
4 cups rough chop tomato
4 Tb fine chop parsley
6 cups chicken stock
2 cups grilled or sautéed andouille sausage
2 cups sauteed or grilled chicken thighs
Tabasco, Worstchester, cayenne pepper, salt, and pepper

Dice onion, peppers, and celery. Mix together and put aside.

Pre-heat a large, flat, heavy-bottomed pot and melt the butter. Slowly add the flour to form a smooth paste, stirring all the while.

Increase the temperature and stir slowly (be careful as roux is hot oil and it sticks ). Continue to cook until the roux reaches desired color—for meat and chicken gumbos, you want the roux to be a dark chocolate brown.

Add the trinity of peppers, onion and celery mix to the brown roux—this will steam and splatter so add it in in a quick motion. (Adding the vegetables will stop the cooking of the roux.)

Once the vegetables are cooked, add enough stock to cover and allow it to come to a slow simmer (do not let it boil). Then add tomatoes, chopped parsley, and garlic.

Add chicken and andouille  sausage and simmer. Slowly add worstchester to taste, as well as Tobasco, cayenne pepper, salt, and pepper.

Serve with steamed rice and chopped green onion.

Serves 10.

Bon Apetit!

Chef Claud BeltranChef Claud Beltran:

An exotic mix of Mexican and Lebanese heritage, where passion, commitment to excellence, integrity, humor and a sense of adventure sums up Chef Beltran’s food. His start in the culinary industry was being mentored by Master Chef Thomas Keller for over three years and today he is co-owner and chef of Noir Food & Wine in Pasadena which received the “Best New Restaurant” designation by Zagat in 2011 and also Co-owner/Chef of Claud & Co. Catering serving Southern California.  Beltran also hosts a popular annual gumbo festival in Pasadena – “Mumbo Gumbo”.

Chef Beltran received rave reviews for his cuisine by Irene Virbilla of Los Angeles Times and others, including a “top 50” food ranking from Zagat’s and Westways.

Noir Food & Wine
Claud Beltran & Co.: catering, events, and design
GumboFest Pasadena



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