Print

Justin Wilson Style Chicken and Sausage Gumbo

A spoonful of rich Justin Wilson Chicken and Sausage Gumbo over white rice in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for traditional Louisiana gumbo featuring chicken and smoked sausage, emphasizing the dark roux technique.

Ingredients

Scale
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 cups chicken stock, hot
  • 1 pound smoked sausage (Andouille preferred), sliced 1/2 inch thick
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Instructions

  1. Make the roux: In a heavy-bottomed Dutch oven, heat the oil over medium heat. Gradually whisk in the flour until smooth. Continue stirring constantly over medium heat until the roux reaches a dark chocolate color, about 30 to 45 minutes. Watch carefully to prevent burning.
  2. Add the vegetables: Once the roux is dark, add the onion, celery, and bell pepper. Stir constantly for about 5 to 7 minutes until the vegetables soften.
  3. Add the meats: Add the sliced sausage and chicken pieces to the pot. Cook, stirring, until the chicken is lightly browned, about 5 minutes.
  4. Simmer the gumbo: Slowly whisk in the hot chicken stock, a little at a time, ensuring the roux dissolves smoothly into the liquid. Add the thyme, oregano, cayenne pepper, and bay leaves. Season with salt and pepper.
  5. Cook: Bring the mixture to a simmer. Reduce the heat to low, cover partially, and let the gumbo cook slowly for at least 1.5 hours, stirring occasionally to prevent sticking. The flavors will deepen as it cooks.
  6. Adjust seasoning: Taste the gumbo and adjust salt, pepper, and cayenne as needed. Remove the bay leaves before serving.
  7. Serve: Ladle the gumbo over cooked white rice and garnish with sliced green onions.

Notes

  • The color of your roux dictates the final flavor; aim for the color of dark chocolate for an authentic taste.
  • If the roux gets too dark too fast, reduce the heat immediately.
  • You can substitute turkey sausage for smoked sausage if needed.

Nutrition

Find it online: https://cookerycourier.com/justin-wilson-chicken-and-sausage-gumbo/