Brad's chicken and sausage gumbo
Brad's chicken and sausage gumbo

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's chicken and sausage gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brad's chicken and sausage gumbo is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Brad's chicken and sausage gumbo is something that I have loved my whole life.

Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Stir in the smoked sausage and tasso.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's chicken and sausage gumbo:
  1. Take chicken thighs with bone and skin
  2. Take Seasoned flour to dredge chicken
  3. Prepare lg yellow onion, chopped
  4. Take red & 1 yellow bell pepper, chopped
  5. Take celery stalks, chopped
  6. Prepare roma tomatoes, chopped
  7. Take garlic, peeled and smashed
  8. Make ready cream sherry
  9. Take shortening
  10. Get flour
  11. Make ready water
  12. Get granulated chicken bouillon
  13. Take dried oregano
  14. Prepare smoked paprika
  15. Make ready white pepper
  16. Make ready Cajun seasoning to taste. I like it spicy so I used a fair bit
  17. Prepare frozen okra
  18. Take andouille sausage, sliced 1/2 inch thick
  19. Prepare prepared white rice
  20. Make ready Gumbo filé

Remove and shred meat, and discard bones and skin; stir meat back into gumbo. My Easy Chicken and Sausage Gumbo is a Cajun healthy gumbo recipe favorite and my trick is making a healthy roux! So, if you're looking for a gumbo recipe healthier, you're in the right place! When you think of Louisiana cuisine, gumbo comes to mind and especially in cold weather.

Instructions to make Brad's chicken and sausage gumbo:
  1. Place seasoned flour into a lg ziplock bag. Add chicken and seal. Shake well to coat evenly. Heat canola oil in a lg frying pan just under medium heat. Fry chicken covered until golden brown on both sides. Set aside.
  2. In the same pan, reserve 2 tbs of the chicken grease. Add onions, peppers, and celery. Fry on medium heat until onions are translucent.
  3. Meanwhile in a lg Dutch oven, melt shortening on medium heat. Add flour and mix thoroughly. Stir almost constantly until the roux becomes almost a chocolate brown and smells very nutty. This takes a while, but is the base Flavor of the dish. If it starts to smell burnt. Start over.
  4. Add tomatoes and garlic to the onion mixture. Keep frying until about half of the liquid from the onions evaporates. Add sherry. Bring to a simmer until half of that liquid evaporates.
  5. When the roux is done it will be a nice caramel color. Slowly add the onion mixture to it. Continue to stir constantly. Add water and mix thoroughly. Add the fried chicken, bouillon and spices. Bring to a simmer and simmer for an hour uncovered. Stir every 5-10 minutes
  6. Adjust seasonings to taste. Add okra and sausage. Simmer for another 20 minutes.
  7. In a bowl, plate rice off to one side. Add gumbo to the bowl, and top with a chicken thigh. Sprinkle a little gumbo filé on top and serve immediately. Enjoy.

This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown).

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