Chicken and Andouille Gumbo – Justin Wilson

Starting with a roux , Justin Wilson cooks a Chicken and Andouille Gumbo. In a video peppered with humor, he shares many of his famous stories while preparing a traditional gumbo.  Even someone not interested in cooking would enjoy this show for it’s Cajun humor.  To enhance the flavor of the gumbo, Justin does not brown his chicken ahead of time, he prefers to add it raw so all of it’s juices can flow into the gumbo.  Serve the gumbo with hot cooked rice and offer filé (sassafras leaves) to your guests.  Dats gooood!

recipe: Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

  • 3/4 cup olive oil
  • 1 1/2 cups flour
  • 1 cup onion
  • 1 large garlic clove
  • 4 cups water
  • 4 cups wine
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon Louisiana  Hot Sauce or Tabasco (to taste)
  • 1-2 lbs Chicken
  • salt to taste

In a large pot, heat the oil over a medium fire, then add the flour and make a very dark roux, it should take about 45 minutes. Add the onions cook, stirring constantly, until the onions are clear. Add the garlic, water, steak sauce, hot sauce and wine, then drop in the chicken and sausage. Stir to combine, then let it cook, covered, for 2 or more hours.

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