Home Forums Hunting & Shooting Food, Cooking, and Game Preparation chicken gumbo

I wouldn't use olive oil.

Michelin star chefs

dunno what dat is

regardless, i'm gonna try olive 'ole' and see how it turns out

Nice. Whatever happened to that guy? I used to like to watch his show.

Died back in '01 at age 87.

Here's the hard copy of his recipe: I used to get a kick out of him also.

Justin Wilson's Cajon Chicken Gumbo Recipe:
Ingredients Nutrition
Servings 8 Units US
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
1. "Firs', you gotta make-a-roux, you know dat".
2. In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
3. "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?".
4. 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.
5. Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
6. 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.".
7. Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
8. except for the cooking.
9. " 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.".
10. 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.
11. Serve it with hot cooked rice and offer �le powder to you guests.

What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass.

What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass.

I cheat and let Kary's make the roux.

I don't remember ever seeing it look hard to him.

After the roux is past a medium brown, youve got to stir the roux constantly to keep it from burning. If you do burn the roux, throw it out, wash the pot and start over. The way I make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it.

Remember that he was drinking out of the cooking wine bottle and in no hurry. He always said to cook with whatever you liked to drink. miles

roux miles

What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass.

I cheat and let Kary's make the roux.

I don't remember ever seeing it look hard to him.

faux roux

and the truth comes out

kanga roux

Roux hitting trinity is the odor I wish I could bottle to teach the world to smile.

I'm a strained bacon grease guy for my roux.