Justin Wilson Chicken and Sausage Gumbo Recipe
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.
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.