Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Brads chicken and sausage gumbo. one of my favorites recipe This time, I will make it a little bit tasty. This will be really deliciou

Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking.

Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipe More from Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder.

The Ingredients need to make Brads chicken and sausage gumbo:

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

Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly. Add the smoked sausage and stir. This recipe was a culmination of several recipes that I ran across through the year It is time consuming but it is worth it.

Step to make Brads 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 side 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
4. Add tomatoes and garlic to the onion mixture. Keep frying until about half of the liquid from the onions evaporate Add sherry. Bring to a simmer until half of that liquid evaporate
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 spice 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 minute
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.

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 guideline

So that’s going to wrap it up with this exceptional food Brads chicken and sausage gumbo. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!