Justin Wilson's Gumbo
Ready In: 3 hrs 15 mins
Serves: 8
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
Directions
- "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 �le powder to you guests.
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