Justin Wilson Chicken and Sausage Gumbo Recipe
If you love Cajun food, you probably know Justin Wilson. He was the king of Louisiana cooking. His Justin Wilson Chicken and Sausage Gumbo Recipe is a true classic. It is warm, smoky, and full of bold flavors.
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil or lard
- 1 whole chicken approx. 3-4 lbs, cut into pieces
- 1 lb smoked andouille sausage sliced into rounds
- 2 large onions chopped
- 1 green bell pepper chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
- 2 quarts chicken stock or water
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1/2 cup fresh parsley chopped
- Cooked white rice for serving
Instructions
Prepare the Chicken
- Season your chicken pieces with salt, pepper, and Cajun seasoning. Brown them in a large pot with a little oil. Remove the chicken and set it aside. You want a nice golden crust on the skin.
Make the Dark Roux
- Add the oil and flour to the same pot. Stir constantly over medium-low heat. This takes about 20 to 30 minutes. Keep stirring until it looks like dark chocolate or a shiny penny.
Add the Holy Trinity
- Toss in your chopped onions, bell pepper, and celery. Stir them into the hot roux carefully. The vegetables will soften and smell amazing. Cook them for about five minutes until they are tender.
Stir in the Garlic
- Add the minced garlic to the pot. Stir for just one minute so it does not burn. Burning the garlic will make the gumbo taste bitter. This adds a wonderful depth to the base.
Pour in the Stock
- Slowly pour in the chicken stock while whisking. Make sure there are no lumps in the liquid. Bring the mixture to a gentle boil. The sauce will begin to thicken and turn glossy.
Return Chicken and Add Sausage
- Slide the browned chicken pieces back into the pot. Add your sliced andouille sausage rounds as well. The smoked meat adds a beautiful campfire aroma to the entire dish.
Season and Simmer
- Add the bay leaves, thyme, and more Cajun seasoning. Lower the heat to a simmer. Cover the pot and let it cook for about an hour. The chicken should be falling off the bone.
Skim and Finish
- Skim any excess fat off the top with a spoon. Remove the bay leaves before serving. Stir in the fresh parsley for a pop of color. Your authentic gumbo is now ready!
Notes
- The Roux Rule: Never stop stirring your roux. If you see black specks, it is burnt. You must throw it out and start over.
- Use Okra: If you like a thicker gumbo, add sliced okra during the last 30 minutes.
- Seafood Twist: You can add shrimp or crab legs at the very end. Only cook them for five minutes.
- The Rice: Always serve gumbo over warm, fluffy white rice. Never cook the rice inside the gumbo pot.
- Taste as You Go: Add salt slowly. The sausage and stock already contain quite a bit of salt.