Justin Wilsons Jambalaya Recipes

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AUTHENTIC JAMBALAYA



Authentic Jambalaya image

A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it.

Provided by Kevin Young

Categories     Chicken

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs chicken breasts (cut into 2-inch pieces)
1/4 cup oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh parsley
1/2 cup chopped scallion
1 lb smoked sausage, sliced into 1/4-inch pieces
1 1/2 cups long grain rice
4 cups chicken broth
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon cayenne pepper

Steps:

  • In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
  • Remove chicken from pot preserving remaining oil.
  • Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
  • Add sausage, rice, broth, garlic, chicken, salt, and pepper.
  • Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
  • Reduce heat to low, cover, and let simmer until rice is done.
  • Do not lift lid for at least 1 hour.
  • Remove from heat and serve.

Nutrition Facts : Calories 1185.4, Fat 68.8, SaturatedFat 19, Cholesterol 214.7, Sodium 2424.3, Carbohydrate 63.8, Fiber 2.7, Sugar 4.8, Protein 72.1

JUSTIN WILSON'S GUMBO



Justin Wilson's Gumbo image

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

Provided by petlover

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
1 1/2 cups flour
1 cup onion, chopped
1 teaspoon minced garlic
2 cups cut up andouille sausages
2 -3 lbs chicken, cut into small size parts, including gizzards
2 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons louisiana hot sauce
2 1/2 teaspoons salt
4 cups water
4 cups sauterne white wine
file powder

Steps:

  • "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.

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