Justin Wilson's Chicken and Sausage Gumbo

A dark-roux Cajun gumbo of browned chicken and smoked sausage served over rice, the dish Justin always said started with a roux ‘the color of Dutch chocolate.‘

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 large onions, chopped
• 1 large bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 whole chicken (about 4 lb), cut into pieces
• 1 1/2 lb smoked sausage or andouille, sliced 1/2 inch thick
• 3 quarts chicken stock or water
• 1/2 cup dry white wine
• 3 green onions, chopped
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana hot sauce, or to taste
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• Cooked long-grain white rice, for serving

Directions

1. Make the roux: in a heavy pot or Dutch oven, whisk the flour into the oil over medium heat and stir constantly until it turns the deep red-brown color of milk chocolate, 25 to 40 minutes. Do not let it scorch.
2. Add the onions, bell pepper, celery, and garlic to the hot roux and cook, stirring, until softened, about 8 minutes.
3. Slowly stir in the stock and wine, then bring to a gentle boil so the roux dissolves and thickens the liquid.
4. Add the chicken pieces and sliced sausage. Reduce heat and simmer, uncovered, for about 1 1/2 hours, skimming any fat from the top.
5. Remove the chicken, pull the meat from the bones, and return the meat to the pot.
6. Season with Worcestershire, hot sauce, salt, black pepper, and cayenne. Simmer 15 minutes more.
7. Stir in green onions and parsley just before serving. Ladle over rice.

Notes

Adapted from Justin Wilson’s Cajun gumbo, which always began with a long-cooked dark roux. I gar-on-tee.