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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's chicken and sausage gumbo. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Brad's chicken and sausage gumbo is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Brad's chicken and sausage gumbo is something that I’ve loved my whole life. They’re fine and they look fantastic.

The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Make sure to brown the sausage and chicken until they both have crispy caramelization. Add the chicken pieces, bay leaf and finely minced fresh garlic.

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

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

Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not. Bridget shows Julia how to make Chicken and Sausage Gumbo. This Easy Chicken Gumbo recipe is like a party for your mouth! Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy creole spiced broth that is just pure comfort.

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.

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Add the onions, celery, and bell pepper. Add the garlic, salt, black pepper, thyme, and gumbo filé powder. Remove from the oven and set aside. Don't throw that fat away, it's going in the gumbo later.

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