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We hope you got insight from reading it, now let’s go back to brad's chicken and sausage gumbo recipe. To cook brad's chicken and sausage gumbo you need 20 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Brad's chicken and sausage gumbo:
- Provide 3 lbs chicken thighs with bone and skin
- Take Seasoned flour to dredge chicken
- Take 1 lg yellow onion, chopped
- Prepare 1 red & 1 yellow bell pepper, chopped
- Prepare 6 celery stalks, chopped
- Get 8-10 roma tomatoes, chopped
- Use 10 cloves garlic, peeled and smashed
- Use 1 1/2 cups cream sherry
- Get 1 1/2 cups shortening
- You need 1 1/2 cups flour
- Use 10-12 cups water
- Provide 1/3 cup granulated chicken bouillon
- You need 1 tbs dried oregano
- Use 1 tbs smoked paprika
- Provide 1/2 tbs white pepper
- Get Cajun seasoning to taste. I like it spicy so I used a fair bit
- Take 1 pkg frozen okra
- You need 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Prepare 4-6 cups prepared white rice
- You need Gumbo filé
Steps to make Brad's chicken and sausage gumbo:
- 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.
- In the same pan, reserve 2 tbs of the chicken grease. Add onions, peppers, and celery. Fry on medium heat until onions are translucent.
- 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.
- 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.
- 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
- Adjust seasonings to taste. Add okra and sausage. Simmer for another 20 minutes.
- 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.
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). The darker the color, the richer it will. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. This slow-cooker gumbo recipe skips the fat when browning the flour and swaps in turkey sausage and brown rice, resulting in a healthier dish with the classic Creole taste. Chicken and Sausage Gumbo. this link is to an external site that may or may not meet accessibility guidelines.
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