Easiest Way to Make Speedy Brad's chicken and sausage gumbo

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, brad's chicken and sausage gumbo. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bridget shows Julia how to make 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. Put chicken pieces in a bowl.

Brad's chicken and sausage gumbo is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Brad's chicken and sausage gumbo is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Brad's chicken and sausage gumbo:

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

Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipes. More from This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven. Chicken Shrimp & Sausage Gumbo – a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs.

Steps 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.

Drain on paper towels, reserving drippings in Dutch oven. Chicken Shrimp & Sausage Gumbo – a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. 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. The flavor of browned roux is essential to the traditional taste of Louisiana gumbo.

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