Best 2 Justin Wilson Chicken And Sausage Gumbo Recipes
**Louisiana's Culinary Gem: A Journey into the Depths of Justin Wilson's Chicken and Sausage Gumbo**
In the heart of Louisiana, where the bayous flow and the music sways, lies a culinary treasure that embodies the vibrant spirit of the region: Justin Wilson's Chicken and Sausage Gumbo. This iconic dish, a symphony of flavors and textures, is a testament to the rich culinary heritage of the state. With its soul-satisfying broth, tender chicken, succulent sausage, and the holy trinity of Cajun cooking, this gumbo is a feast for the senses. But this article isn't just about one recipe; it's a journey into the depths of gumbo, exploring variations that range from classic to contemporary, each with its unique story to tell. Get ready to immerse yourself in a world of bold flavors, aromatic spices, and the warmth of a truly special dish.
**The Classic Gumbo: A Culinary Cornerstone**
Justin Wilson's Classic Chicken and Sausage Gumbo is the epitome of traditional Louisiana cooking. This recipe forms the foundation of our exploration, providing a solid understanding of the essential ingredients and techniques that define a great gumbo. From the rich, roux-based broth to the tender chicken and savory sausage, every element of this dish comes together in perfect harmony.
**Seafood Gumbo: A Coastal Delight**
Louisiana's coastal bounty finds its way into theSeafood Gumbo, a variation that celebrates the state's abundant seafood. Shrimp, crab, and oysters take center stage, adding a briny sweetness to the mix. The broth, infused with the essence of the sea, becomes a flavor-packed canvas for the delectable seafood.
**Vegetarian Gumbo: A Plant-Based Twist**
For those who prefer a plant-based diet, the Vegetarian Gumbo offers a delightful alternative. Vegetables like okra, bell peppers, and corn take the spotlight, showcasing the vibrant flavors of Louisiana's produce. The rich broth, made with a vegetable stock, is just as satisfying as its meat-based counterparts.
**Duck and Andouille Gumbo: A Gamey Twist**
For a more adventurous palate, the Duck and Andouille Gumbo presents a unique flavor profile. The gamey richness of duck pairs perfectly with the spicy kick of andouille sausage. This gumbo is a testament to the creativity and resourcefulness of Louisiana's culinary traditions.
**Chicken, Sausage, and Shrimp Gumbo: A Flavorful Fusion**
The Chicken, Sausage, and Shrimp Gumbo combines the best of both worlds, bringing together the classic flavors of chicken and sausage with the briny delight of shrimp. This gumbo is a crowd-pleaser, sure to satisfy even the most discerning taste buds.
**Conclusion**
Justin Wilson's Chicken and Sausage Gumbo, in all its variations, is a culinary journey that embodies the spirit of Louisiana. From the classic recipe to the innovative twists, this dish showcases the state's rich culinary heritage and its love for bold flavors. Whether you prefer a traditional gumbo or are looking for something a little different, this article has a recipe that will tantalize your taste buds and leave you craving more. So, let's dive into the world of gumbo and explore the depths of this Louisiana treasure.
CHICKEN & SAUSAGE: JUSTIN WILSON STYLE
"Woooo-weeee"!!! (You would have to know him). Very simple to make and easy to freeze (before final cooking), to make for an extremely quick and delicious dinner. You will love it!!! As Justin would say... "I Garrrronnnnntteee It"!!! (You would have to know him). Enjoy! Edited: One reviewer suggested cutting the rice down to 3 cups and the chicken broth down to 6 cups... I would tend to agree, so the recipe has been updated. I just make batches upon batches of this to serve to roughly 50+ people at a time, either to take to the local home-less men that stay in the church basement once a week in town, or to our county's battered women & childrens shelter. So yes, I guess I do feed a lot of "starving students", and I am kinda stingy with the meats (I'm not rich). So you can use a 8 cup broth to 4 cup rice ratio, if need be. So just use your own judgement call on the amounts you decide to use. Great thanks to everyone who have tried this.
Provided by rosie316
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
- Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
- Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
- Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
- Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
- Simmer for approx 20 minutes, or until rice is tender.
- Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
- Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
- Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!
JUSTIN WILSON'S GUMBO
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
Steps:
- "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.
Tips:
- Use a large pot. Gumbo is a hearty soup, so you'll need a large pot to make it. A 6-quart pot is a good size.
- Don't overcrowd the pot. When you're adding the ingredients to the pot, don't overcrowd it. This will prevent the gumbo from cooking evenly.
- Cook the vegetables until they're soft. The vegetables in the gumbo should be cooked until they're soft, but not mushy. This will give the gumbo a good flavor and texture.
- Use a good quality stock. The stock you use in the gumbo is important. A good quality stock will give the gumbo a rich flavor.
- Don't boil the gumbo. Gumbo should be simmered, not boiled. Boiling the gumbo will make it tough and chewy.
- Serve the gumbo with rice. Gumbo is traditionally served with rice. You can use white rice, brown rice, or even dirty rice.
Conclusion:
Gumbo is a delicious and hearty soup that's perfect for a cold day. It's easy to make, and it's a great way to use up leftover chicken and sausage. If you've never tried gumbo before, I encourage you to give it a try. You won't be disappointed!
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