"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."
Justin Wilson loved cooking with wine. If you've read any of his books you can believe he'd add it to anything.
That's why I call this his Drunken Chicken Gumbo. Of course all the alcohol cooks out and it does not leave the
gumbo really "wine-y" tasting.
He also uses the chicken pieces whole, skin and all. Unlike most recipes that have you skin, de-bone, and then cut
the chicken into bite sized pieces. No stock, celery, green pepper, tomato, or okra, he uses just chicken, roux,
andouille and seasoning. This must be an old fashioned way of making gumbo, I see this occasionally in books and
is an interesting variation.
I transcribed this from an episode of his famous cooking show. I have included lines from the show in quotes.
3/4 cup olive oil
1 1/2 cup plain flour
1 cup onion
1 tsp minced garlic
2 cup andouille sausage
1 whole chicken (2+ pounds) cut into parts, breasts cross cut in halves, and gizzard
2 1/2 tbs worcestershire
1 1/2 tsp Louisiana Hot Sauce (cayenne based)
2 1/2 tsp salt
4 cups water
4 cups Sauterne Wine
"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
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.
"Lemme tell you som'tin about dis bongo, gumbo d'ere, bongo is what some of dem people call it. 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 file powder to you guests