Recipe: Yummy Brad's chicken and sausage gumbo

Brad's chicken and sausage gumbo. Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. This recipe was a culmination of several recipes that I ran across through the years.

Brad's chicken and sausage gumbo The darker the color, the richer it will. Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipes. More from This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. You can cook Brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's chicken and sausage gumbo

  1. You need 3 lbs of chicken thighs with bone and skin.
  2. It’s of Seasoned flour to dredge chicken.
  3. Prepare 1 of lg yellow onion, chopped.
  4. You need 1 of red & 1 yellow bell pepper, chopped.
  5. You need 6 of celery stalks, chopped.
  6. Prepare 8-10 of roma tomatoes, chopped.
  7. It’s 10 cloves of garlic, peeled and smashed.
  8. You need 1 1/2 cups of cream sherry.
  9. You need 1 1/2 cups of shortening.
  10. Prepare 1 1/2 cups of flour.
  11. Prepare 10-12 cups of water.
  12. You need 1/3 cup of granulated chicken bouillon.
  13. Prepare 1 tbs of dried oregano.
  14. It’s 1 tbs of smoked paprika.
  15. You need 1/2 tbs of white pepper.
  16. You need of Cajun seasoning to taste. I like it spicy so I used a fair bit.
  17. It’s 1 pkg of frozen okra.
  18. You need 1 1/2-2 lbs of andouille sausage, sliced 1/2 inch thick.
  19. Prepare 4-6 cups of prepared white rice.
  20. It’s of Gumbo filé.

Drain on paper towels, reserving drippings in Dutch oven. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken.

Brad's chicken and sausage gumbo instructions

  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..

Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly. Add the smoked sausage and stir. Cook the Book: Chicken and Smoked Sausage Gumbo. The ingredients vary widely but all the recipes involve a thick roux. This Chicken and Smoked Sausage Gumbo starts with a roux made up of equal parts fat and flour, which are slowly cooked until the mix makes its way from a light tan all the.

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