Justin Wilsons Okra Gumbo Recipes

JUSTIN WILSON'S GUMBO

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.

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

Steps:

• Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
• Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.