Chicken Sausage Justin Wilson Style Food

JUSTIN WILSON'S JAMBALAYA

Steps:

• 1. In large dutch oven pot, add EVOO on Medium Heat
• 2. add Garlic, get hot add all veggies, except Parsley soften veggies
• 3. add sausage & chicken, saute til almost done add shrimps
• 4. stir all til well mixed Add Rice & cayenne pepper mix well again
• 5. Add all liquid Bring to a Boil Add parsley
• 6. stir occasionally after rapid boil for 5 mins. Cover w/ tight fitting lid turn down to low simmer for 45 mins.
• 7. DO NOT LIFT LID DO NOT PEEK PATIENCE IS A VIRTUE

AUTHENTIC JAMBALAYA

Steps:

• In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
• Remove chicken from pot preserving remaining oil.
• Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
• Add sausage, rice, broth, garlic, chicken, salt, and pepper.
• Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
• Reduce heat to low, cover, and let simmer until rice is done.
• Do not lift lid for at least 1 hour.
• Remove from heat and serve.

CHICKEN, SHRIMP, AND SAUSAGE GUMBO

Steps:

• In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
• In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
• Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
• To make the roux:.
• In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
• Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
• Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
• Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
• Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
• Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
• Now check the consistency. You can always add a little water or broth if necessary.
• Simmer for another 15-20 minutes.
• Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
• To serve:.
• Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
• Sprinkle some scallions on top and serve with the file powder on the side.
• Enjoy!

JUSTIN WILSON'S GUMBO

Steps:

• "Firs', you gotta make-a-roux, you know dat".
• In a cast iron dutch oven, combine oil and flour 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

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!