Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's chicken and sausage gumbo. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. It is time consuming but it is worth it.
Brad's chicken and sausage gumbo is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Brad's chicken and sausage gumbo is something which I’ve loved my whole life.
To get started with this recipe, we must first 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:
- Get 3 lbs chicken thighs with bone and skin
- Take Seasoned flour to dredge chicken
- Get 1 lg yellow onion, chopped
- Prepare 1 red & 1 yellow bell pepper, chopped
- Take 6 celery stalks, chopped
- Make ready 8-10 roma tomatoes, chopped
- Get 10 cloves garlic, peeled and smashed
- Make ready 1 1/2 cups cream sherry
- Make ready 1 1/2 cups shortening
- Prepare 1 1/2 cups flour
- Take 10-12 cups water
- Prepare 1/3 cup granulated chicken bouillon
- Make ready 1 tbs dried oregano
- Prepare 1 tbs smoked paprika
- Get 1/2 tbs white pepper
- Get Cajun seasoning to taste. I like it spicy so I used a fair bit
- Prepare 1 pkg frozen okra
- Make ready 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Take 4-6 cups prepared white rice
- Prepare 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.
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.
Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. 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.
So that is going to wrap it up for this special food brad's chicken and sausage gumbo recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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