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"
photo by kc6436 photo by kc6436
photo by kc6436
Ready In:
3hrs 15mins




  • "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 ï¬�le powder to you guests.

Questions & Replies

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  1. ramblerano1
    What Sauternes wine did Justin Wilson use in his cooking?
  2. Jennifer D.
    Regarding Justin Wilson's gumbo recipe...
  3. Jennifer D.
    Do you cook the sausage and chicken separately before adding to the gumbo, or put the meat in raw?


  1. Adam M.
    Tonight is my umpteenth time to refer back to this classic recipe. It's a great place to start; however, it lacks some of those things I enjoy. I always add filé, okra, celery, bell pepper, just basic tweaks which I feel are part of a good gumbo. The best thing about any good gumbo, is that everyone has their own. So use Justin's and find yours!
  2. ValkyrieQueen
    When it comes to Cajun, "dere aint nobody better'n Justin; I garontee!! This takes me back to summers on "de bayou" going crabbing with friends. Absolutely perfect!!!! I used Tabasco sauce rather than the Louisiana hot sauce- personal preference. Pretty sure if the family could have found a way to lick the pot, they would have.
  3. TheLuntz
    5 stars!<br/>Only substitution was in the wine (got something apparently similar to Sauternes). <br/>Not only did the bongo come out incredibly tasty, it also more closely resembled the gumbo's I've had in Nola more than any of the recipes I've tried from the food network folks (nothing against them, and those DID come out tasty, JW's took me back there).
  4. Joshua M.
    Way too much flour, it never cooked down, just resembled cookie dough. I threw it out and did a 1:1 oil flour mixture and added pinches of flour as it cooked. I also pre cooked my chicken but that was just easier for me. Otherwise it was delicious served over rice and made enough for 2 people 2 nights.


  1. Adam M.
    I substituted Moscato for Sauterne wine, added filé powder during cook, after the salt is added. (About 1 ounce of filé), added 1 diced green bell pepper, added 6 ounces of cut okra (1/2 inch rounds). Instead of water, I used equal measure of chicken broth. I btab, then rtas over low heat till it reduces to a consistency I like. (About half the way thickened.) I let it set in disturbed for two days in my "don't touch my stuff fridge" in the basement (where the boys won't find it). Before serving again I btab, then rtas for about an hour (to full thickness).


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