Best 2 Justin Wilsons Gumbo Recipes

Justin Wilson's Gumbo image

Provided by petlover

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
1 1/2 cups flour
1 cup onion, chopped
1 teaspoon minced garlic
2 cups cut up andouille sausages
2 -3 lbs chicken, cut into small size parts, including gizzards
2 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons louisiana hot sauce
2 1/2 teaspoons salt
4 cups water
4 cups sauterne white wine
file powder

Steps:

"Firs', you gotta make-a-roux, you know dat".
In a cast iron dutch oven, combine oil and ï¬‚our on MED heat. Stir the mixture constantly and slowly until it browns.
"You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
except for the cooking.
" What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
Serve it with hot cooked rice and offer ï¬�le powder to you guests.

Chicken & Sausage: Justin Wilson Style image

Provided by rosie316

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb smoked sausage (Eckrich, sliced approx 1/4-inch thick)
2 boneless skinless chicken breasts (cubed, approx 3/4-inch)
1 large sweet onion (sliced into 1/4-inch strips. Actually, any kind is fine)
1 large green bell pepper (cored & seeded, sliced into strips, 1/4-inchthick)
1/2 stalk celery (optional, finely chopped. Save the other 1/2 and leafy tops for a stew or something)
2 cups white minute rice (un-cooked)
1 (14 ounce) can chicken broth
1/4 teaspoon cayenne pepper (to taste)
1/2 tablespoon cajun seasoning (to taste)
salt (to taste)
gumbo file (pronounced "filet") (optional)
parsley, finely chopped (optional)

Steps:

Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
Simmer for approx 20 minutes, or until rice is tender.
Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!