Hello, I’m Joana. Today, we’re going to prepare brad’s chicken and sausage gumbo recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s chicken and sausage gumbo Recipe
Brad’s chicken and sausage gumbo is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Brad’s chicken and sausage gumbo is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook brad’s chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brad’s chicken and sausage gumbo:
- Make ready 3 lbs chicken thighs with bone and skin
- Make ready Seasoned flour to dredge chicken
- Get 1 lg yellow onion, chopped
- Make ready 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
- Prepare 1 1/2 cups cream sherry
- Prepare 1 1/2 cups shortening
- Get 1 1/2 cups flour
- Take 10-12 cups water
- Make ready 1/3 cup granulated chicken bouillon
- Take 1 tbs dried oregano
- Make ready 1 tbs smoked paprika
- Take 1/2 tbs white pepper
- Prepare Cajun seasoning to taste. I like it spicy so I used a fair bit
- Prepare 1 pkg frozen okra
- Get 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Make ready 4-6 cups prepared white rice
- Take Gumbo filé
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.
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