Justin Wilsons Jambalaya Food

JUSTIN WILSON'S GUMBO

Justin Wilson's Gumbo image

I stumbled upon a video of his tv show. "You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now, cause Cajun will eat mos' any-ting, an dey love to cook shicken." Cooking time is approximate since he says to "cook it a long time"...Id say 2 hours or more

Provided by petlover

Categories One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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.

AUTHENTIC JAMBALAYA

Authentic Jambalaya image

A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it.

Provided by Kevin Young

Categories Chicken

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken breasts (cut into 2-inch pieces)
1/4 cup oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh parsley
1/2 cup chopped scallion
1 lb smoked sausage, sliced into 1/4-inch pieces
1 1/2 cups long grain rice
4 cups chicken broth
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 1185.4, Fat 68.8, SaturatedFat 19, Cholesterol 214.7, Sodium 2424.3, Carbohydrate 63.8, Fiber 2.7, Sugar 4.8, Protein 72.1

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