A dish from Justin Wilson
A dark roux-based Louisiana gumbo with sausage, chicken, the holy trinity, and a little filé.
Serves 8
Wilson's gumbo begins with a roux cooked slowly to the color of dark chocolate, which is the whole foundation of the dish. From there it is the Cajun trinity, sausage, chicken, and enough stock to make it a meal.
Produce
Meat & Poultry
Oils & Vinegars
Pantry / Durable
Make a dark roux by cooking the flour and oil together over medium-low heat, stirring constantly, until it is the color of chocolate. Do not let it scorch.
Add the chopped onion, pepper, and celery and cook them in the roux until soft.
Stir in the sliced sausage and the chicken, then add several cups of stock or water and bring to a simmer.
Simmer for about an hour, until the chicken is tender and the gumbo has thickened. Season with salt and pepper and serve over rice, passing filé at the table.
Adapted from The Justin Wilson Cookbook. View a published recipe at Serious Eats (opens in a new tab)
A Cajun supper in Louisiana · Louisiana