Justin Wilson’s Gumbo. A throwback.

I'm a big fan of basic, old school cooking. We tend to gussy up so much stuff these days.



I've never tried this exactly - certainly never did sauterne wine - but parts of it resemble how I often make a simple gumbo, including throwing a whole cut up chicken in there and the oil/flour ratio. I find 1:1 to be way too much oil. Increasing the flour to oil seems incorrect at first when it's all pasty, but as it continues to cook down and the flour loses moisture it slowly turns into the texture that you're used to.

Having a more correct flour/oil ratio reduces unnecessary fat throughout the gumbo, which is important not even for health reasons really but for taste. Too much fat hides the flavor of the other ingredients. This is a major reason why gumbos and most stews taste better the next day: much of the fat has separated and risen to the top, leaving a cleaner, more complex product underneath.


Hell, my curiosity is piqued and I'm going to have to try the sauterne wine thing. I'm 50/50 on whether it's going to be great or stupid.

I think 90% of everything he cooked had wine and Lea and Parrains worcestershire sauce in it m

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Hell, my curiosity is piqued and I'm going to have to try the sauterne wine thing. I'm 50/50 on whether it's going to be great or stupid.

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Please report back with your findings. I definitely curious. I just don’t want to cook a pot and it turn out terrible and waste the whole thing.