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Before you jump to Brad's chicken and sausage gumbo recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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Using your very best judgment is just another one of many ways which you could make healthy choices from a dinner menu. This is best accomplished by examining dinner pictures onto a menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a reduced amount.
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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 make brad's chicken and sausage gumbo you only need 20 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Brad's chicken and sausage gumbo:
- Get chicken thighs with bone and skin
- Prepare Seasoned flour to dredge chicken
- Get lg yellow onion, chopped
- Provide red & 1 yellow bell pepper, chopped
- Prepare celery stalks, chopped
- Use roma tomatoes, chopped
- Get garlic, peeled and smashed
- Get cream sherry
- Get shortening
- You need flour
- Take water
- Get granulated chicken bouillon
- Prepare dried oregano
- Provide smoked paprika
- Take white pepper
- You need Cajun seasoning to taste. I like it spicy so I used a fair bit
- Provide frozen okra
- Use andouille sausage, sliced 1/2 inch thick
- Use prepared white rice
- Use Gumbo filé
Instructions 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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