If you want a true Louisiana classic this Justin Wilson Chicken and Sausage Gumbo Recipe is perfect. It is a warm savory stew that fills your home with a wonderful aroma.
Making this Justin Wilson Chicken and Sausage Gumbo Recipe at home is easier than you think. You only need a few fresh ingredients and a little bit of patience for the roux.
This dish is the ultimate comfort food for any chilly day or family gathering. Once you learn how to make Justin Wilson Chicken and Sausage Gumbo, you will be a kitchen hero.
My Story With This Comforting Chicken and Sausage Gumbo
I remember watching Justin Wilson on my old television when I was just a young cook. He always wore his signature suspenders and had the biggest friendliest smile.
He made Cajun cooking look like the most fun thing in the entire world. His stories about the Louisiana bayou always made me feel like I was right there with him.
The first time I tried to make his gumbo, I was very nervous about the dark roux. I spent a long time stirring the flour and oil until it looked like dark chocolate.
When I finally added the chicken and smoky sausage, the magic truly happened. My kitchen smelled like a five-star restaurant in the heart of New Orleans.
My family finished their bowls so fast and asked for more immediately. Now, this recipe is a special tradition in my home every single winter.
Equipment List
- A large, heavy-bottomed Dutch oven or stockpot
- A sturdy wooden spoon for stirring the roux
- A sharp knife for dicing vegetables and meat
- A large cutting board
- Measuring cups and spoons
- A whisk for mixing the flour and oil
Recipe Overview
- Recipe Name: Justin Wilson Chicken and Sausage Gumbo
- Servings: 8 people
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Course: Main Course
- Cuisine: Cajun / Creole
- Calories: 410 kcal per serving
Ingredients for Justin Wilson Chicken and Sausage Gumbo Recipe
- 1 whole chicken (3–4 lbs), cut into pieces or 2 lbs chicken thighs
- 1 lb smoked andouille sausage, sliced into half-inch rounds
- 1 cup all-purpose flour for the roux
- 1 cup vegetable oil or lard
- 2 large yellow onions, finely chopped
- 1 green bell pepper, diced
- 3 ribs of celery, chopped
- 4 cloves of garlic, minced
- 8 cups chicken stock or water
- 2 tablespoons Cajun seasoning (no salt added preferred)
- 1 teaspoon cayenne pepper (adjust for heat)
- 2 bay leaves
- 1 bunch of green onions, sliced for garnish
- Salt and black pepper to taste
Instruction for Justin Wilson Chicken and Sausage Gumbo Recipe
1. Season the Chicken
Rub your chicken pieces with salt, black pepper, and a little Cajun seasoning. Make sure every piece is coated well for the best flavor later on.
2. Brown the Meats
Heat a little oil in your large pot over medium-high heat. Brown the chicken and sausage slices until they are golden and crispy, then set them aside.
3. Make the Roux
Pour one cup of oil and one cup of flour into the same pot. Stir constantly over medium-low heat until the mixture turns a deep, dark brown color.
4. Sauté the Holy Trinity
Add the onions, bell pepper, and celery directly into your hot dark roux. Stir them well until the vegetables are soft and the onions look very clear.
5. Add the Garlic
Stir in the minced garlic and cook for just one minute. You want it to smell wonderful but be careful not to burn the small garlic bits.
6. Pour in the Liquid
Slowly whisk in the chicken stock or water to avoid any lumps. Bring the mixture to a gentle boil while stirring to keep the roux smooth.
7. Add Meats and Spices
Place the browned chicken and sausage back into the pot with the bay leaves. Add the remaining Cajun seasoning and the cayenne pepper for a nice kick.
8. Simmer the Gumbo
Reduce the heat to low and cover the pot with a lid. Let it simmer gently for about one hour until the chicken is very tender.
9. Skim the Surface
Use a large spoon to remove any excess oil that rises to the top. This makes the gumbo feel light and clean rather than overly greasy.
10. The Final Garnish
Taste your gumbo and add more salt or pepper if needed. Stir in the fresh green onions right before you are ready to serve the meal.
Cooking Tips and Simple Recipe Variations
- Never stop stirring the roux or it will burn and taste very bitter.
- If your roux has black specks, throw it out and start over again.
- Use a cast-iron pot for even heat while browning your meats.
- You can add a pound of fresh shrimp during the last five minutes.
- Try using okra to thicken the gumbo if you like that traditional texture.
- If you want it extra spicy, add a few dashes of hot sauce.
Little History Behind This Comfort Food
Gumbo is a beautiful mix of many different cultures that settled in Louisiana. It combines French cooking techniques with African Spanish and Native American flavors.
The name “gumbo” actually comes from a West African word for okra. Justin Wilson helped bring this humble kitchen staple to households all across America.
He showed people that “peasant food” could be sophisticated and incredibly delicious. For many families, gumbo is a dish made for celebrations and large holiday gatherings.
It represents the “melting pot” of the South where everyone is welcome at the table.
What to Serve With This Dish
The most traditional way to serve gumbo is over a scoop of fluffy white rice. Many people in Louisiana also enjoy a side of creamy potato salad with it. You can even put the potato salad right inside the gumbo bowl!
A piece of crusty French bread is perfect for dipping into the rich, dark gravy. You might also like a simple green salad to balance the heavy, savory flavors. A cold glass of lemonade or sweet tea is a great refreshing drink choice.
Occasion or Event Ideas
This Justin Wilson Chicken and Sausage Gumbo Recipe is perfect for a Mardi Gras party. It is also a fantastic choice for a cold Halloween night or New Year’s Eve.
Because it makes a large amount, it is great for church socials or potlucks. You can prepare it a day in advance as the flavor gets even better. Serve it whenever you want to impress friends with your authentic Cajun cooking skills. It always creates a festive and happy mood among your guests.
Storage and Reheating Tips
- Store your leftover gumbo in an airtight container in the fridge.
- It will stay fresh and delicious for up to three or four days.
- You can freeze gumbo for up to three months in a freezer-safe bag.
- Reheat it slowly on the stove over medium-low heat for the best results.
- Add a splash of water or stock if the gravy becomes too thick.
- Do not freeze the rice; always make fresh rice when you reheat the gumbo.
Nutrition Information
| Nutrient | Amount |
| Calories | 410 kcal |
| Total Fat | 22g |
| Saturated Fat | 6g |
| Carbohydrates | 25g |
| Protein | 28g |
| Fiber | 2g |
Is This Dish Good for You?
This chicken and sausage gumbo is a very hearty and satisfying complete meal. It provides a high amount of protein which helps keep your muscles strong. The vegetables in the “holy trinity” offer essential vitamins like Vitamin A and Vitamin C.
While the roux uses oil and flour, you can skim the fat to keep it lighter. It is a wholesome dish that warms you up and keeps you full for hours. Enjoying a bowl of gumbo is a great way to eat a variety of food groups.
Justin Wilson Chicken and Sausage Gumbo Recipe
Ingredients
- 1 whole chicken 3–4 lbs, cut into pieces or 2 lbs chicken thighs
- 1 lb smoked andouille sausage sliced into half-inch rounds
- 1 cup all-purpose flour for the roux
- 1 cup vegetable oil or lard
- 2 large yellow onions finely chopped
- 1 green bell pepper diced
- 3 ribs of celery chopped
- 4 cloves of garlic minced
- 8 cups chicken stock or water
- 2 tablespoons Cajun seasoning no salt added preferred
- 1 teaspoon cayenne pepper adjust for heat
- 2 bay leaves
- 1 bunch of green onions sliced for garnish
- Salt and black pepper to taste
Instructions
Season the Chicken
- Rub your chicken pieces with salt, black pepper, and a little Cajun seasoning. Make sure every piece is coated well for the best flavor later on.
Brown the Meats
- Heat a little oil in your large pot over medium-high heat. Brown the chicken and sausage slices until they are golden and crispy, then set them aside.
Make the Roux
- Pour one cup of oil and one cup of flour into the same pot. Stir constantly over medium-low heat until the mixture turns a deep, dark brown color.
Sauté the Holy Trinity
- Add the onions, bell pepper, and celery directly into your hot dark roux. Stir them well until the vegetables are soft and the onions look very clear.
Add the Garlic
- Stir in the minced garlic and cook for just one minute. You want it to smell wonderful but be careful not to burn the small garlic bits.
Pour in the Liquid
- Slowly whisk in the chicken stock or water to avoid any lumps. Bring the mixture to a gentle boil while stirring to keep the roux smooth.
Add Meats and Spices
- Place the browned chicken and sausage back into the pot with the bay leaves. Add the remaining Cajun seasoning and the cayenne pepper for a nice kick.
Simmer the Gumbo
- Reduce the heat to low and cover the pot with a lid. Let it simmer gently for about one hour until the chicken is very tender.
Skim the Surface
- Use a large spoon to remove any excess oil that rises to the top. This makes the gumbo feel light and clean rather than overly greasy.
The Final Garnish
- Taste your gumbo and add more salt or pepper if needed. Stir in the fresh green onions right before you are ready to serve the meal.
Notes
- Never stop stirring the roux or it will burn and taste very bitter.
- If your roux has black specks, throw it out and start over again.
- Use a cast-iron pot for even heat while browning your meats.
- You can add a pound of fresh shrimp during the last five minutes.
- Try using okra to thicken the gumbo if you like that traditional texture.
- If you want it extra spicy, add a few dashes of hot sauce.
FAQs about Justin Wilson Chicken and Sausage Gumbo Recipe
What is the “Holy Trinity” in Cajun cooking?
The Holy Trinity is a mix of onions, bell peppers, and celery. It is the base for almost every savory Louisiana dish you will ever cook.
Can I use a store-bought roux to save some time?
Yes, you can buy jarred roux at the store if you are in a hurry. However, making it yourself at home usually results in a much better flavor.
Is andouille sausage very spicy for children?
Andouille is smoky and has a little spice but is not usually overwhelming. You can use a mild smoked kielbasa if your kids prefer a gentler taste.
How do I make the gumbo darker?
The color of your gumbo depends entirely on how long you cook your roux. Cook the flour and oil longer to get that beautiful mahogany color.
Final Thoughts
I truly hope you enjoy making this Justin Wilson Chicken and Sausage Gumbo Recipe as much as I do. It is a wonderful way to bring a piece of Louisiana history into your own home.
Cooking a roux takes time, but the slow pace is a great way to relax. Sharing a big pot of gumbo with your friends and family is a beautiful experience. Your kitchen will smell amazing and your heart will feel very full and happy.
Thank you for following along with this special recipe today. Remember what Justin Wilson always said: “I gar-on-tee” you are going to love every single bite!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!