Justin Wilson Chicken and Sausage Gumbo Recipe
The Justin Wilson Chicken and Sausage Gumbo Recipe is rich, hearty and full of deep flavor. It is a true comfort dish.
Ingredients
- 2 chicken breasts cut into pieces
- 300 g smoked sausage sliced
- ½ cup flour
- ½ cup oil
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 bay leaf
- Cooked rice for serving
- Fresh parsley optional
Instructions
Make the Roux
- Heat oil in a large pot over medium heat. Add flour slowly. Stir constantly for 10–15 minutes. The mixture should turn brown like chocolate. This step builds deep flavor.
Add Vegetables
- Add chopped onion, bell pepper and celery into the roux. Stir well. Cook for about 5 minutes until soft. This mix is called the “holy trinity.”
Add Garlic
- Add minced garlic to the pot. Cook for one minute. Stir gently to avoid burning. This adds strong and rich flavor.
Add Sausage
- Add sliced sausage into the pot. Cook for a few minutes. Let it brown slightly. This gives a smoky taste to the gumbo.
Add Chicken
- Add chicken pieces into the pot. Stir well. Cook until the outside turns white. This helps seal in the flavor.
Add Broth
- Pour in chicken broth slowly. Stir well to combine. The mixture will become thinner and smooth.
Add Spices
- Add salt, pepper, paprika, thyme and bay leaf. Stir everything together. These spices give the gumbo its signature taste.
Simmer the Gumbo
- Lower the heat and let it simmer for about 45 minutes. Stir occasionally. The gumbo will thicken and develop deep flavor.
Adjust and Serve
- Taste the gumbo and adjust seasoning if needed. Remove the bay leaf. Serve hot over cooked rice. Garnish with parsley if you like.
Notes
- Stir roux constantly to avoid burning
- Use dark roux for richer flavor
- Add shrimp for a seafood twist
- Use spicy sausage for heat
- Add okra for traditional texture
- Let it rest for deeper flavor