Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's chicken and sausage gumbo. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Brad's chicken and sausage gumbo is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Brad's chicken and sausage gumbo is something that I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Brad's chicken and sausage gumbo:
- Prepare 3 lbs chicken thighs with bone and skin
- Get Seasoned flour to dredge chicken
- Take 1 lg yellow onion, chopped
- Prepare 1 red & 1 yellow bell pepper, chopped
- Take 6 celery stalks, chopped
- Prepare 8-10 roma tomatoes, chopped
- Take 10 cloves garlic, peeled and smashed
- Get 1 1/2 cups cream sherry
- Get 1 1/2 cups shortening
- Prepare 1 1/2 cups flour
- Prepare 10-12 cups water
- Get 1/3 cup granulated chicken bouillon
- Take 1 tbs dried oregano
- Get 1 tbs smoked paprika
- Take 1/2 tbs white pepper
- Get Cajun seasoning to taste. I like it spicy so I used a fair bit
- Take 1 pkg frozen okra
- Get 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Take 4-6 cups prepared white rice
- Get Gumbo filé
Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot. Brown the sausage, pour off fat, and reserve meats. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot.
Instructions 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.
Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot.
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