Justin Wilson Chicken And Sausage Gumbo Food

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, TASSO AND ANDOUILLE GUMBO

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO

Steps:

• Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
• Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
• Add the sausage, salt, cayenne, and bay leaves.
• Continue to stir for 3 to 4 minutes.
• Add the chicken broth or water.
• Stir until the roux mixture and water are well combined.
• Bring to a boil, then reduce heat to medium-low.
• Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken and turkey with old bay and add to the pot.
• Simmer for 1 hour.
• Add okra simmer 45 minutes.
• Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
• Skim off any fat that rises to the surface.
• Remove from the heat.
• Stir in the parsley, green onions.
• Remove the bay leaves and serve with lots of white rice.
• Add extra seasoning if needed or hot sauce for heat to your liking!
• If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.

CHICKEN AND SAUSAGE GUMBO

Steps:

• Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
• Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
• Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
• Serve over rice.

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!

CHICKEN AND SAUSAGE GUMBO

Steps:

• Season the chicken with salt, pepper and Creole seasoning.
• Brown quickly.
• Brown the sausage, pour off fat and reserve meats.
• In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
• If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
• Add the vegetables and stir quickly.
• This cooks the vegetabels and also stops the roux from cooking further.
• Continue to cook, stirring constantly, for about 4 minutes.
• Add the stock, seasonings, chicken and sausage.
• Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• Add the chopped scallion tops and parsley, and heat for 5 minutes.
• Serve over rice in large shallow bowls.
• Accompany with a good beer and lots of hot crispy French bread.

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!