Make A Roux Justin Wilson Recipes

MAKE A ROUX (JUSTIN WILSON)

Steps:

• If I want a thick roux, I use 3 parts flour to 1 part oil. If I want a thin roux, I use 2 parts flour to 1 part oil. Mix the flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best. Cook on medium heat slowly as the roux changes from a cream color all the way to a dark chocolate color. After the roux is past a medium brown, youve got to stir the roux constantly to keep it from burning. If you do burn the roux, throw it out, wash the pot and start over. The way I make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it. I use a dark roux for all my gumbos and sauce piquants. For some gravies and sauces it is not as important to make the roux so dark. Some milk based soups call for a light colored roux. Even so, I usually make my lightest roux about the color of the water in the Mississippi at Baton Rouge. After my roux is cooked as dark as I want it, I add my chopped vegetables, like onion, bell pepper, and celery. I stir after each addition and love to hear the chopped onions sizzle in the hot roux. It starts to smell pretty good when the vegetables are added. Bell pepper and celery are taste killers, so dont use too much. You can use as much onion as you like. After the vegetables have cooked awhile and the onions are clear, put in the chopped parsely and green onions. I put in a little cold water or stock and then add fresh minced garlic, and stir all the time. After the garlic has cooked awhile, I stir in the liquids and all the other ingredients to make a gumbo, brown gravy hash or stew.

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.